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Beef Bacon
Ingredients:
25 lbs. Beef Plates 5 quarts ice water 1 lb. salt 5 ozs. powdered dextrose 3 ozs. Prague Powder No. 1
Directions:
Beef plates are cured at 38º-40ºF in the brine made from the above formula. Plates are cured for 7-8 days and overhauled on the fourth day.After the plates are cured, they then are washed with hot water, and all the loose surface fat is removed. Bacon is then hung-properly spaced in a smokehouse preheated to 135 ºF., with the drafts wide open until the surface of the product is dry. Dampers are closed to 1/4 open starting the smoke; hold until the desired color is obtained.The drafts are closed and smoke shut off; temperature is raised to 160 ºF. and bacon is held until an internal temperature of 135ºF. is obtained. Shut off heat and let remain in smokehouse for at least 1 hour. Remove to cooler overnight before slicing. Beef Bacon (dry cure method) Beef bacon generally is cured the same way that pork bacon is.The only difference is the beef bacon is cured for 6-7 days rather than on a ‘by the pound’ basis.
Beef Bacon (dry cure method)
Beef bacon generally is cured the same way that pork bacon is.The only difference is the beef bacon is cured for 6-7 days rather than on a ‘by the pound’ basis. |
