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Tried some beef bacon this week.
Starting with brisket, will then try beef belly and compare (my butcher has a beef belly ordered for me)

Recipe adapted from Dakota Sausage Stuffer's website.

7 1/2 pound beef brisket
omitted the liquid smoke
1 1/2 teaspoon pink salt
1/2 cup Kosher salt
3/4 cup dark molasses
2 1/4 cups dark brown sugar

mix it all together- makes a really thick paste-I think next time I'll rub with molasses then cover with dry ingredients.

Food saver bag- vacuumed out most of the air- refrigerate X 1 week turning twice a day.

After a week- remove from bag and rinse- fried a piece here- nice flavor- not much for salt, though- didn't need to soak.

Let dry overnight uncovered in the refrigerator.

APS full of hickory- cold smoked for 2 hours then 225 degrees in the 045 to an internal temp of 150.

Rested in fridge again overnight and sliced and fried.

Great molasses/brown sugar flavor, hickory smoke not overpowering at all. I'd prefer a little saltier for my taste, but great anyway.

When the beef navel gets here, part will be bacon, part will be pastrami. Can't wait.

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