I love my butcher! I walked in and he tells me to come around the counter because he saved something for me. He walks into his cooler and comes out with a 12+ lb beef navel from back rib area. I immediately thought, "Beef Bacon."
Now I've seen Beef Bacon listed in the Cabelas Catalog and considered ordering some until I saw it was $32.99 for a 2 lb pack (plus shipping) YIKES!!!
Here's the beauty and at $2.00/lb (bulk ground beef price), how could I pass it up?
After trimming I was left with this almost 7 lb slab...
The rest (mainly fat) got ground up for later use in venison sausage.
Getting wet cured for 6 or 7 days in my basic Ham Brine (flipped once every day).
Time to go onto the MAK on smoke mode with Hickory until an I.T. of 120° (roughly 5 hours) then temp bumped to 200° until an I.T. of 150°
Cooled overnight & sliced.
You gotta have some quality control
...
In a word... YUM!!!!!
The whole family loves it! Some of this will be a gift for a friend I have who doesn't eat pork!
