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Beef Bacon

25 lbs beef plates
5 quarts ice water
1 lb salt
5 oz powdered dextrose
3 oz Prague Powder No. 1

Beef plates are cured at 38-40F in the brine made from the above
formula. Plates are cured for 7-8 days and overhauled on the fourth
day. After the plates are cured, they then are washed with hot
water, and all the loose surface fat is removed.

Bacon is then hung-properly spaced in a smokehouse preheated to
135 F, with the drafts wide open until the surface of the product
is dry. Dampers are closed to 1/4 open starting the smoke; hold
until the desired color is obtained. The drafts are closed and
smoke shut off; temperature is raised to 160 F. and bacon is held
until an internal temperature of 135F. is obtained. Shut off heat
and let remain in smokehouse for at least 1 hour. Remove to cooler
overnight before slicing.

Beef Bacon (dry cure method)

Beef bacon generally is cured the same way that pork bacon is. The
only difference is the beef bacon is cured for 6-7 days rather than
on a by the pound basis.


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5 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance: (n/a)
newcrew, October 25, 2004 - 05:12 PM
Reviewer: Anonymous from Ks, usa
This recipe is easier to control msg and other chemicals we didn't want in the beef bacon. It worked up so easy I wondered what was so hard that our local meat locker didn't like doing it!? We did use a commercial deli slicer in the end. In about an hour we had 50 pounds of bacon sliced, wrapped, labeled and in the freezer. We are going in the beef bacons and sausages business.

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