Making your own beef bacon is not difficult, it’s just a matter of being prepared for the time the cure takes, then the smoke stage. The most difficult thing may be procuring navel, or belly, but you can approach your local meat market to special order it for you or even order online. They are also quite large, so you can always make half as a batch of bacon, and freeze the second half to bacon-ize at a later time.
Beef bacon is created in three steps – curing the belly, smoking the meat, cooking the bacon to beefy perfection.
How To Make Beef Bacon (Halal Meat)
You can use any wood you prefer for the smoking stage, but beef works well with bold woods such as hickory or mesquite.
- 3-4lb beef navel
- 3 tablespoons kosher salt
- 1/3 cup white sugar
- 2 tablespoons pepper
- 2 teaspoons paprika
- 1 teaspoon pink curing salt
Add all the dry ingredients together to create a rub mix, then rub into the surface of the beef, pressing it onto the sides to make sure it’s well coated. Place the belly into a large zip top bag, making sure as much of the cure mixture as possible makes it into the bag. Place the bag into a fridge to cure for 3-5 days. Once a day, massage the liquid that accumulates in the bag and flip it over.
After the curing process is complete, remove the meat from the bag, and rinse thoroughly under cold water. Pat the belly dry with paper towel. Ideally, you will now return the uncovered belly to the fridge to dry out overnight, but if you can’t wait for this step it’s not essential.
Preheat a smoker to 200-215f. Place the belly into the smoker and cook until it reaches an internal temperature of 150f. Once at temperature, cool then return to fridge to allow for easy cutting.
Thinly slice the bacon and cook in a medium-low heat skillet until crisp. Bacon will last up to 14 days in the fridge – simply slice off pieces as needed. Unlike pork bacon, beef bacon is best when thinly sliced.