Beef Bacon

Discussion in 'Smoking Bacon' started by tjohnson, Nov 4, 2010.

  1. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Hey All!

    Recipe was for Venison Bacon, but I substituted Beef for the Venison.  I made a test batch of 10 pounds before I tried a large batch.  Did not want to waste the meat, if the Beef Bacon SUCKED!  It was GREAT, so I made a large batch.

    This was a premix of spices I got from my distributor, and included the cure.

    60% Pork Shoulder and 40% Beef Round Roast

    Ground the pork and beef.  Added spices to pint water per 15# meat and mixed thoroughly.

    Made into (7) 4# loaves, wrapped in stretch wrap and in the fridge for 24 hours.

    Out of the fridge and into the smoker for 6 hours of Apple Wood smoke and finished until internal temps hit 160*

    Rested overnight, sliced and vac packed.

    My 5 year old getting in on the action.  I purchased a full case of Pork Shoulders from SAMS for $1.29/lb. and ground it all up.  Some I used for Beef Bacon and the balance I used for Italian and Breakfast Sausage.  Don't let the cute look fool you, we call him "The Devil Child"!!!!

    [​IMG]

    Approx. 4# loaves...OOPS!....One Bigger than the other...

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    Smoked for 6 hours with Apple, but kept going with heat until internal temps hit 160*

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    7 of these fat boys waitin' to get sliced

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    Sliced one up for tasters and a little "Adult Beverage"

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    Test Fry - Nice and lean

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    Next morning fried egg and beef bacon sammies!!!  OMG!!!

    [​IMG]

    The end result looked like SPAM, but tasted more like salami. Flavor was outstanding!

    I "LOVE" any and all bacon, and this Beef Bacon far exceeded my expectations.

    Thanks For Looking

    Todd
     
    Last edited: Nov 4, 2010
  2. chefrob

    chefrob Master of the Pit OTBS Member

    az
    interesting, looks and sounds good.
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    That does look good and I do like spam by the way. Just needs a little hot sauce on there. [​IMG]
     
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Yummy!
     
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great Todd. 
     
  6. old poi dog

    old poi dog Master of the Pit OTBS Member

    They're looking mighty good Todd.... I bet they'd make good sausage as well....[​IMG]
     
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I'll take 3 dozen of them egg bacon breakfast sammies! [​IMG]

    Looks very good my friend!
     
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks real tasty, Thanks for sharing the idea!
     
  9. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    SPAM is too salty and I always use hot sauce on it.  When you make your own, you can control the amount of salt & fat.  Because the meat is ground and mixed with the spices, it only takes 24 hours to cure.

    I could see making a "Pastrami Loaf" out of this recipe!!

    Todd
     
  10. bigal

    bigal Smoking Fanatic OTBS Member

    WOW!  Looks fantastic!  Great pic of the helper, too.  He won't be get'n into any trouble in 10yrs.[​IMG]

    Great look'n b-fast sammy, too![​IMG]
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Todd,

    That's what I did awhile back, I subbed 50/50 Beef & Pork instead of Venison/Pork. Great stuff!

    Must be that "Great Minds.... stuff"

    Got to say, helpers don't come any cuter than that one---Don't tell him I said that (swelled head!).

    Won't be long the girls will be chasing him all the place!

    Mine even looks like yours:

    [​IMG]

    Thanks for showing,

    Bear
     
    Last edited: Nov 5, 2010
  12. pokey

    pokey Meat Mopper

    Dang, I keep making the mistake of looking at threads like this before I've eaten!

    Looks terrific. Is the idea that you mix the cure in with the ground meat and that's why it cures so quickly?

    Thanks for sharing!
     
  13. old poi dog

    old poi dog Master of the Pit OTBS Member

    Hmmmmm......Fried Spam, a couple of eggs, and two scoops rice, ketchup and tobasco on the side....Good Morning from Maui !
     
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now thats some sweet looking bacon there Todd. I really do like the whole idea but beef bacon. It could be a change of pace for us.  
     
  15. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    This stuff is so cheap easy to make. 

    Again, you can control the amount of salt in the meat, but you need some fat for a binder.

    Next time I'm gonna make a "Maple Flavored Bacon", and I can see making a "Garlic" or a "CBP" version.

    TJ
     
  16. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    Val, I sent you some of the spice mix and cure, did you try it yet?

    TJ
     
  17. meateater

    meateater Smoking Guru SMF Premier Member


     Val I've had that a few times, good stuff. But I had gravy on it. Used to have a hawaiian restaurant down the street.
     
  18. ak1

    ak1 Master of the Pit OTBS Member

    That looks real tasty.

    But, I have a question.  How is that considered "bacon"?
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    I thought about that too.

    I think Curley's started it with their "Venison Bacon" (I could be wrong), which is a pre-mix (with cure) for 25 pounds of about half Venison & half pork.

    They call it Venison Bacon.

    To me it looks like "Sizzlean", if you remember that stuff from years ago, but personally, I think it tastes more like "Bag Sausage" or "Ring Bologna".

    It is good though.

    Bear
     
  20. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Looks like SPAM and tastes like salami.....Go Figure!

    TJ
     

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