Michael Wright last edited by Jonathon
I bought beef bacon from a smokehouse for $6.20 per pound. I was so disappointed, that I decided to make my own. I used a beef navel that I got from a local butcher, and used Walton’s “Excalibur Bacon Rub Cure”. I followed the directions for this product. The end result is unbelievable! Some of the best bacon I have eaten. If I did not tell you that it was beef bacon, you wouldn’t know that it wasn’t pork. I am making beef bacon to cut down on pork. Could not be happier.!!
@Michael-Wright Looks good! I’m impressed that you made this and really excited to try it at some point! I am wondering if other cures would act differently with beef but it sounds like the first one to try is the regular Excalibur Bacon Rub Cure!
@PapaSop that Amazen tube works fantastic for cold smoking in my Rec Tec. Don’t need it for regular cooks cuz the smoke profile is perfect from pellets.
@Parksider I used a 11.3 mm at the tip and tapered up tube with no problems with the meat going through it. Just could not get casings on the tube all at once. Hopefully the new tube will work as I like the smaller sticks. I will probably just use these 16mm casings for my personal sticks and use the 19mm for friends batches.
That is the same one I was looking at on amazon for around $26 without casings
And I do small batches also. Lol.