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Home > Beef Brisket Bacon
Jeremiah Cutlip is known for his resourcefulness on the grill and in the kitchen. When he sampled our beef bacon at a recent breakfast get together, he was eager to make his own. So “Jay Stone” here is the formula I promised. The most difficult part of the whole process is waiting for the bacon to cure.

Beef Brisket Bacon Recipe

5 lbs beef brisket (2.27 kg)
1 1/2 tbsp liquid smoke (22.5 ml)
1 tsp Prague Powder #1 (5.7 g)
1/3 cup pickling salt (102 g)
1/2 cup molasses (168 g)
1 1/2 cups dark brown sugar (348 g)
bacon hanger*

1. Trim brisket fat to 1/4” (0.65 cm) thick, place in shallow container, paint surface of brisket with liquid smoke.
2. Mix together Prague Powder #1 and remaining ingredients into top, bottom, sides and ends of the brisket.
3. Transfer brisket to Ziploc freezer bag, seal bag, cure in refrigerator for 7 days, turning brisket bacon every day.
4. Remove brisket from Ziploc bag, rinse away excess cure with cold water.
5. Hang brisket in preheated 110°F (43°C) smoker, vents open, hold (no smoke) until brisket is dry to the touch.
6. Close dampers to 1/4 open, raise smoker temp to 130°F (54°C), smoke 2-3 hours or until desired color is reached.
7. Increase smoker temp to 170°F (77°C), hold until the brisket bacon reaches an internal temp of 125°F (52°C).
8. Remove bacon from smoker; refrigerate overnight. Next day slice beef brisket bacon and cook in usual manner.*
9. Beef bacon can be stored safely in refrigerator up to 7 days or vacuum seal and freeze up to 6 months.

Notes:
*Though bacon has been cured and smoked
to 125°F (52°C), it must be fully cooked before it can be eaten. Since there’s really no way to determine the temperature of meat sliced as thin as bacon, to be safe it should be cooked until it’s crispy.

If the finished product seems too salty for your taste buds, soaking it in cold water for one hour will remove much of the excess salt. Pat dry before slicing.

*Stainless steel bacon hangers are available at most online sausage and jerky supply stores. They are about eight dollars apiece, but you’ll get a lifetime of use.

For more bacon recipes and bacon making information go to Sausage And Jerky Maker's Bible.