Beef Bacon
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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 Well, haven’t run into this product. Maybe, it’s worth a try when I do.
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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 have never seen beef bacon.
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I’ve had beef bacon, its ok, but not as good as the real deal.
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I’ve made venison bacon with ground meat that turned out really good.
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bocephus Yeah I’ve had the before that is pretty good stuff.
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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 do it. Were all waiting for the review.
“You never really die until you end up on the wall at a Cracker Barrel”
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HerbcoFood do it. Were all waiting for the review.
GWG8541 It’ll be next week when I get back to the store…I think.
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some time ago I put a question to jonothan about making some
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It’s going down…
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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.
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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 analysis.
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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
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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!
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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!
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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.
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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.
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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.
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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
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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.
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thanks for the review
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