Beef Bacon
-
Welp, it has a slightly different texture than traditional pork belly. The flavor was decent, don’t think I would really buy it again. The bite through was a little tough compared to pork.
HerbcoFood you can now say you tried it. Thanks for posting
-
I mean what could go wrong here, I have been eye balling this product for a few months now. I haven’t pulled the trigger on it quite yet…
HerbcoFood I make beef bacon all the time. Simply use the Walton’s dry rub bacon cure follow the directions pretty much to a tee. Instead of pork bellies I use whole brisket in a bag, trim off excess fat season let set in fridge for 5 days rinse dry and smoke to internal temp is 130-150 slice package eat! Good luck!
-
HerbcoFood I make beef bacon all the time. Simply use the Walton’s dry rub bacon cure follow the directions pretty much to a tee. Instead of pork bellies I use whole brisket in a bag, trim off excess fat season let set in fridge for 5 days rinse dry and smoke to internal temp is 130-150 slice package eat! Good luck!
-
EDaniels Please reduce the size of your picture files to about 40% and they will upload. I open pics in “paint” and reduce size fromm 100 to 40. There are many other apps to reduce. But, that’s what I use.
-
Welp, it has a slightly different texture than traditional pork belly. The flavor was decent, don’t think I would really buy it again. The bite through was a little tough compared to pork.
HerbcoFood Thanks for the review, probably won’t buy any.
-
EDaniels Please reduce the size of your picture files to about 40% and they will upload. I open pics in “paint” and reduce size fromm 100 to 40. There are many other apps to reduce. But, that’s what I use.
-
Welp, it has a slightly different texture than traditional pork belly. The flavor was decent, don’t think I would really buy it again. The bite through was a little tough compared to pork.
HerbcoFood there are some things that shouldn’t be messed with. Bacon is one of them
-
EDaniels I know you will. But, if you don’t, there’s a number of us on the site that can assist with the reduction.
-
thanks for the review
-
It does sound appealing however I would venture of a guess that the fat is not as buttery and light flavored as the pork version.
Dr_Pain Yep, pretty much. I tried and I lost…
-
I mean what could go wrong here, I have been eye balling this product for a few months now. I haven’t pulled the trigger on it quite yet…
HerbcoFood I’ve never seen beef bacon
before. -
It’s going down…
HerbcoFood it looks good in the pan.
-
HerbcoFood I make beef bacon all the time. Simply use the Walton’s dry rub bacon cure follow the directions pretty much to a tee. Instead of pork bellies I use whole brisket in a bag, trim off excess fat season let set in fridge for 5 days rinse dry and smoke to internal temp is 130-150 slice package eat! Good luck!
-
EDaniels looks tasty to me.
-
Dr_Pain I wouldn’t recommend.
-
Dr_Pain I wouldn’t recommend.
HerbcoFood I won’t go out of my way to spend the money to make it but as my buddy Andrew Zimmern has said many times, you have to give it 2 tries, even if the first bite sucks (I paraphrase)
-
HerbcoFood I won’t go out of my way to spend the money to make it but as my buddy Andrew Zimmern has said many times, you have to give it 2 tries, even if the first bite sucks (I paraphrase)
Dr_Pain I ate the whole package…
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
