Beef Bacon



  • 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.!!
    0_1536088645623_20180901_103319.jpg 0_1536088663003_20180901_103528.jpg 0_1536088736185_20180901_103644.jpg


  • Walton's Employee

    @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!


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Recent Posts

  • @txbigly
    I’d say 30-45 days still isn’t too long. I wouldn’t go much past 45 though.
    As long as it is still in the original vacuum packaging, and the packaging doesn’t start to expand (gas released from the meat), you should be fine wet aging for quite some time. When you open the package, you should notice pretty quickly if it sat too long and spoiled. The odor will be quite foul and noticeable. So, I’d shoot for the 30-45 day mark, and you should be good with that.

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  • K

    @Joe-Hell ROFLOL 🙂

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  • @Austin I had the three 3 in 1 gig once…once 😒

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