Beef Bacon

BEEF BACON

INGREDIENTS FOR 25 LBS.

5 quarts ice water 38-40 degrees F.
1 lb. salt
5 ozs. powdered dextrose
3 ozs. Prague Powder No. 1

MEAT

Beef Plates

PROCESSING

Beef plates are cured 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.

SMOKING

Bacon is removed to a smokehouse preheated to 135 degrees 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 degrees F. and bacon is held until an internal temperature of 135 degrees F. 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 the basis of 1 lb.