There are very few things in life better than bacon. As a beef lover there's no
way that I'm gonna pass down the opportunity to make beef bacon and for
today's cook that's what we're doing, so let's do it.
The first thing we need to do is make a brine. Remember exact amount and
ingredients always on the description down below. We started off with salt,
brown sugar, smoked salt, black pepper, coriander and dried garlic. Now all there's
left to do is mix everything well. For today I am not using pink curing salt. If
you plan on saving your bacon on the refrigerator or giving it away I
recommend using it, but since that's not my plan I didn't add any as we're gonna
be eating this entire thing today. Now there's left to do is mix it well
and our brining mix is do ne.
And for the meat this is what I'm using. This is beef
belly, it is not easy to get but my meat dealer always comes through. As you can
see it looks just like bacon already. If you are unable to get beef belly you can
always use beef ribs. Just be sure to get a nice beef rib that has some fat on it,
that will work just fine. But if you can try to get your hands on one of these.
Spread out your brining mix throughout the entire beef belly,
throw it into a vacuum bag, vacuum seal it and let her brine in your
refrigerator for a week. Be sure to flip it every other day.
Once one week was up, I quickly remove it from the refrigerator and drain all the
liquid. Then take it out of the bag and this is what it looks like.
if you try to eat this as is
it will be extremely salty, so the next step is very important,
we must remove all the seasoning out. This will ensure to remove all that salt.
As you can see it almost looks like bacon already, but now that we have this
beautiful beef belly cured it is time to smoke it. I'm smoking at 225 degrees
Fahrenheit until I reach an internal temperature of 145. But now I say it is
enough talking and it is time to smoke it so let's do it!
And there you have it, beef bacon. The smell coming out of this thing is
wonderful. I don't care who you are you will stand up once this thing gets
inside of your house. It smells exactly like bacon and as you can see it is
perfectly balanced with a little bit of meat, fat and smoke. The pink around the
edges lets you know that the smoke penetrated deeply into the meat. Now that
your bacon is done you have a few options. You can cook it immediately like
I'm gonna do it right now, or you can store it in the refrigerator for up to a
week. If you use pink salt you can store it for way longer, but for me now that I
have my beef bacon ready I am going to be making some amazing hamburger buns
and some Hawaiian sliders and I'm gonna be throwing the bacon in there. But I say
it is enough talking and it is time to cook it, so let's do it!
Alright everybody we have our beautiful beef bacon. Beef bacon Angel. Have you
ever tried beef bacon? I have not had beef bacon. Yes. I had bacon,
bacon. Bacon, bacon. Bacon bacon is good though! Bacon bacon is, there's nothing wrong with bacon.
There's nothing wrong with bacon bacon. At all! You like steak? I like steak.
Exactly, so beef bacon first time. First time. Alright that's enough talking give
it a try. So we have two different kinds, I made this one with obviously Guga's
buns. Yeah I know take it easy on the comment section. Boom
Beef bacon is amazing everybody! Wuu, who who who!
You sounded like winnie the pooh! Winnie the pooh?
Winnie the pooh, shoutout to you! That actually
rhymed. Bars! Anyway what is bars I don't know what that means? Okay I'm too old I don't get
the joke. Man what do you think?
Beef bacon is good! Beef bacon it's amazing for
whatever reason if you cannot have the real deal everybody this is a great
replacement for it. I say it's a combination of bacon smoked,
a lot of smoky flavor. Yeah there's a lot of smoky flavor on it. And you can tell
that it's beef. What do you think you describe it. The whole thing you bite it
is gonna taste like bacon like it's gonna taste like regular bacon okay then
after a little you get past the smoke you got past the oh this is bacon and
you get that little oh this is beef? Oh there's something wrong? Is there some steak in there?
That's exactly how it goes. I agree it's different it's like you can tell that it's not the real
deal we're real bacon but at the same time it's like in the end it's not in
the beginning. Yeah it's like an aftertaste. Right like you say like oh
there's a steak in there there's a brisket in there what is that that's
what it tastes like everybody. I know you want to know what it tastes like it is
incredible and fantastic. And super smoky. Ooh yeah! Okay now
let's try this one. Cheers buddy! Cheers!
Which one you like better? This bun or that bun?
You like that bun better? This one is so sweet everybody I know you guys gonna ask me
to make it. Well maybe not maybe you don't want to
learn how to make this but if you do want to learn how to make these buns let
me know in the comments below and I'll make it for you guys okay. Are those
Guga's Hawaiian buns? Those are Guga's Hawaiian buns that's
when I went to Hawaiian I have to you know trim up a little bit that's why
these are big and this one or more...
That's when you had your beach body this is my beach body and this is the real
deal right now. Anyway guys I hope you enjoyed this video. If you do enjoyed
this video make sure you give it a thumbs up if you're not a subscriber be
sure to subscribe for future videos remember if you're interested in
anything I use everything is always in the description down below. Thank you so
much for watching and we'll see you guys on the next one.
You who are letting things fall right out of your buns.
Take it easy huh.
I wish you were to just would have just
popped the egg so they would have just went everywhere instead of forward that way
it would have been like right on the steak.
On the steak? Bacon, steak? Steak bacon? Bacon steak bacon?
Bacon steak, steak bacon.