Homemade Beef Bacon
A beef belly is cured for five days then smoked with hickory to an internal temperature of 150F.
Ingredients
- 1 beef belly about three pounds
- 3 tbsp Morton Tenderquick
- 2 tbsp black pepper
Instructions
- Evenly coat the beef belly with Morton Tenderquick. Use 1 tablespoon of MTQ per pound of beef belly.
- Place the belly into a one gallon Ziploc bag and place in the refrigerator.
- Let the belly cure in the refrigerator for five days and flip the bag over daily.
- Remove the belly from the bag, rinse under cold water and pat dry with paper towels.
- Season the cured belly with black pepper.
- Smoke the cured belly at 250F with hickory for 2-3 hours until an internal temperature of 150F is reached.
- Place the beef bacon in the refrigerator and allow to cool before slicing.
Notes
Allow the belly to cure for at least five days. You can extend the cure time to up to two weeks if the weather is too lousy for you to fire up your smoker.