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| Charcuterie This is the area to post all of your Sausage Making, Curing and other posts related to this time honored tradition |
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#1
07-24-2012, 11:22 AM
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Beef Bacon
Tried an experiment... I had bought 2 beef plates... and peeled one off the bones and cured it for bacon. Used Tenderquick, brown sugar, CBP and garlic.
It's interesting..."sweeter" than pork it seems. Gotta cook it pretty slow... to get the crisp right. It's a little "tough" too. But...I like it. Be perfect for a pot of beans or recipes calling for bacon. Geez...why did I buy that Berkel slicer? Just gimmie a good knife :{)  
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#3
07-24-2012, 06:59 PM
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Very nice, Rich! I bet it was tasty.
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