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Homemade Beef Bacon

Beef bacon is a delicious, smoky, and protein-rich alternative to traditional pork bacon. Made from beef brisket, short plate, or navel cuts, it offers a hearty texture and deep, meaty flavor. This homemade beef bacon recipe involves curing and smoking the meat, resulting in crispy, flavorful bacon perfect for breakfast, burgers, or salads.
Print Recipe
Cook Time 5 minutes
Course Breakfast, Side Dish, Ingredient
Cuisine American, BBQ

Equipment

  • To prepare homemade beef bacon, you’ll need the following kitchen tools:
  • For Curing the Beef Bacon:
  • ✔ Large resealable plastic bag or airtight container – For marinating the meat during the curing process.
  • ✔ Mixing bowls – To prepare the curing mixture.
  • ✔ Measuring cups and spoons – For precise ingredient measurements.
  • ✔ Sharp knife – For trimming and slicing the beef into bacon strips.
  • ✔ Cutting board – Preferably one designated for raw meats.
  • For Smoking or Cooking the Bacon:
  • ✔ Smoker or BBQ grill (optional) – For infusing a rich, smoky flavor.
  • ✔ Wood chips (hickory, applewood, or mesquite) – To add depth to the bacon's taste.
  • ✔ Oven (alternative method) – If you don’t have a smoker, an oven can be used at low temperatures.
  • ✔ Baking sheet & wire rack – If oven-baking, these will allow proper airflow around the bacon.
  • ✔ Meat thermometer – Essential for checking when the internal temperature reaches 150°F (65°C).
  • ✔ Non-stick skillet or cast-iron pan – For frying the bacon until crispy.
  • ✔ Tongs or spatula – To flip the bacon while cooking.
  • ✔ Paper towels – For draining excess grease after frying.

Ingredients
  

  • For Curing the Beef Bacon:
  • 3 lbs beef brisket or short plate/navel
  • ¼ cup kosher salt
  • 2 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp curing salt Prague Powder #1 optional for preservation
  • ¼ cup maple syrup or honey for added sweetness
  • ½ cup water
  • For Smoking:
  • Hickory applewood, or mesquite wood chips
  • 1 tbsp olive oil if pan-frying later

Instructions
 

  • Step 1: Prepare the Meat
  • Trim excess fat from the beef brisket or short plate, leaving a thin layer for flavor.
  • Slice into ½-inch thick slabs or leave whole for a traditional curing process.
  • Step 2: Cure the Beef
  • In a bowl, mix kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, and curing salt (if using).
  • Rub the seasoning mixture all over the beef, ensuring even coverage.
  • Place the beef in a resealable plastic bag or a covered container.
  • Add maple syrup (or honey) and water, then seal the bag, massaging the cure into the meat.
  • Refrigerate for 5-7 days, flipping the meat every 24 hours to ensure even curing.
  • Step 3: Rinse & Dry
  • After curing, remove the beef from the bag and rinse it under cold water to remove excess salt.
  • Pat dry with paper towels.
  • Place on a wire rack and let it air-dry in the refrigerator for 12-24 hours (this helps with forming a pellicle, which enhances the smoking process).
  • Step 4: Smoke the Beef
  • Preheat a smoker to 200°F (95°C) using hickory, applewood, or mesquite chips.
  • Place the beef on the smoker grates and smoke for 3-4 hours, or until the internal temperature reaches 150°F (65°C).
  • Remove from the smoker and let it cool completely.
  • Step 5: Slice & Cook
  • Once cooled, slice the smoked beef into thin bacon strips.
  • To cook: Heat a non-stick skillet or cast-iron pan over medium heat. Add a little olive oil if needed and fry the beef bacon strips for 2-3 minutes per side until crispy.

Notes

Choosing the Right Beef Cut:
For fattier, more traditional bacon: Use short plate or navel.
For a balanced texture: Use brisket (great fat-to-meat ratio).
For leaner bacon: Use chuck or sirloin (less crispy but healthier).
Using Uncured vs. Cured Beef Bacon:
Cured beef bacon has a longer shelf life and a classic bacon flavor.
Uncured beef bacon (no nitrates or preservatives) should be consumed sooner or frozen for longer storage.
Smoking Alternatives:
If you don’t have a smoker, bake the beef at 200°F (95°C) for 3-4 hours.
For added smokiness, use liquid smoke in the cure mixture.
Storage Tips:
Refrigerate raw cured bacon for up to 7 days before cooking.
Cooked beef bacon lasts 3-4 days in the fridge.
Freeze sliced bacon for up to 3 months in a vacuum-sealed bag.
Reheating Methods:
Pan-fry over medium heat for 1-2 minutes per side.
Microwave on a paper towel for 30 seconds for a quick crisp.
Reheat in an oven at 375°F (190°C) for 5 minutes for even heating.
Serving Suggestions:
Serve with eggs and toast for a classic breakfast.
Use in beef bacon cheeseburgers for extra smokiness.
Chop and sprinkle over salads or baked potatoes for added crunch.
Wrap around asparagus or dates for delicious appetizers.