BEEF BACON

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BEEF BACON

Yield 12-16 pieces

Prep time

5 Min

Cook time

3 Hour

Total time

3 H & 5 M

Ingredients

• 3-4 lbs Wagyu Beef Belly (or Beef Navel)
• 3 Tbsp Kosher Salt
• 1/3 cup Sugar
• 2 Tbsp Pepper
• 2 tsp Paprika

Instructions

1. Make the cure by mixing all the dry ingredients, then rub into the surface of the meat, press onto all sides, and make sure it’s very well coated with the curing mix.
2. Place the cured beef into a Ziplock bag or vacuum sealer bag and add any remaining cure to the bag.
3. Place the meat in the refrigerator for 5 days to cure.
4. After curing, remove the meat from the refrigerator and rinse off any remaining cure with water
5. Pat dry and season with more salt, sugar, pepper and paprika
6. Preheat a smoker to 250F. Place the beef into the smoker and cook for about 3 hours. The internal temperature should reach 150F. Once it has reached 150F, cool to allow for easy cutting.

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