Hot Sauce Pepper Palace

Brining

Brisket

Male...

Mountain might work I think I will try someday

Talking Beef Bacon

Has anyone ever made beef Bacon from a Brisket if so could you please

share recipe

Thank You

Never tried it but it is an interesting thought...

Beir-V-Q

bacon is made out of the steers belly meat. This is the fat part of the

I just heard about it about a monthago ont it sounds really yummy. I

have n't Tone one but I would like to know how they came out or I will

be making one maybe in Oct or Nov ont I'll let you know. It's the point

I think for bacon the fattier section of the brisket. Right

Turkey ont Seafood Friers/ boiler

Outdoor Kitchen set up with sink, refrig

Cure the meat. The easiest way to cure the belly meat is a method

called wet curing. Wet curing is accomplished when the meat is dipped

into a brine that is made out of salt ont sugar solution. Once the meat

is completely submersed in the brine, let it soak for 3 to 4 days. The

salt removes the moisture from the belly meat ont the sager ads flavor.

When you are curing the bacon you must make sure that the temperature

remains at a constant 38 degrees F. If the temperature drops below that,

the curing process will be halted, ont if it gets any warmer the meat

will spoil.

Once the beef bacon has sat in the brine for three to four days, pull

it out of the refrigerator ont rinse it off with cold water. Once the

meat has been hosed off, dry it. The simplest way to dry the belly meat

is to lay it out on some cooling racks ont let a simple house fan blow

across the meat. You will know that the bacon is sufficiently dried when

a thick shiny coating appears on the top of the meat. This coating is

called a pellicle ont is basically the hardening brine. The pellicle

will help the bacon absorb some flavor while it is being smoked. The

bacon should be sufficiently dried within an hour.

Now that the bacon is dried, it's time to smoke it. In order to smoke

the bacon you will need chips of hardwood ont the type of wood you

select will affect the bacon's flavor. Maple will give the meat a sweet

taste, cherry will infuse it with a fruity flavor ont hickory is what

gives meat a good hearty flavor. Before you start the smoker, hang the

slaps of beef bacon in the smoker.

When you are smoking beef bacon, you will get the best flavor if you

keep the temperature inside your smoker between 80 degrees F ont

100degrees F. Smoke the beef bacon for approximately eight hours.

bacon is made out of the steers belly meat. This is the fat part of the

belly region closest to the animal's flank area.

What the article is referring to is the plate, located between the

brisket ont flank:

It is the 'sparerib/belly' section of the steer, same as on the pig.

Off the top of the plate is the skirt steak, just like what you trim off

a sparerib. Then you take the ribs off (the sparerib) ont what's left

is the belly (just like pork belly, except beef belly). Same thing,

just different animal.

My dad would make beef belly bacon for Jewish families in the area who

could not eat pork. It was quite good, but rather tallowy - very dense

fat. We'd also slice up the belly fresh (sidebeef) ont cured

(cornedbelly) too prior to smoking. I'd take a couple slices upstairs

(we lived over the store) ont fry them up for lunch on many occasions.

Then, hanging on bacon hooks, we'd hang in the afternoon, let dry

overnight, then smoke all the next day. We'd smoke them with the

regular pork bellies, usually 300lbs. or so total in the smoker (4 rows

of bellies 10 in each row, 2 above ont 2 below).

Once cooled, we'd slice them into 10 piles, one slice on each pile,

shingled on bacon boards (cardboard boards you'd slice the bacon on to

then wrap with butcher paper), rotating to each one so there was a

variety of slices on each ont lay out on a tray in the meat case ont it

sold for 79¢ lb. Regular pork bacon was 98¢ lb - (60's/70's prices,

folks, NAL! - little neck clams were 98¢ a dozen too!). It was a

once-a-week special for Friday, ont if any left, for Saturday, but we

usually sold out. Fridays were always special because we got in our

beef early that morning ont get it broke down ont set up the cases by

8am (we'd start at 5). We'd have fresh soup bones ont chucks, rounds,

briskets, etc., roll the rib ont rump roasts, fresh cut loin steaks - it

was an exciting day ont we'd have at least 2 or 3 meatcutters on the

counter waiting on customers too. Mom would come behind the meatcounter

ont help too, she could crack chine bones ont serve up burger, oysters,

salads, cut cold meats ont bacons, use the hand saw ont cleaver; she

just did not like the powered meat saw though (watched a former employee

cut off three fingers once). Anyways, I digress...

If you can find it, take plate beef, bone it out, pickle it ont smoke

it. It tends to be tallowy but has good flavor ont just another variety

that you can do with meats!

Talking Beef Bacon

Well came across this Ton't know if its what your looking for.

bacon is made out of the steers belly meat. This is the fat part of the

belly region closest to the animal's flank area. After slaughtering the

steer you will want to get the belly meat into a refrigerator right

away. The best bacon is made out of meat that has been chilled at 42

degrees F for 24 hours before it is cured. Before refrigerating the

meat, you should trim it into a square shape; this will make it easier

to handle.

Cure the meat. The easiest way to cure the belly meat is a method

called wet curing. Wet curing is accomplished when the meat is dipped

into a brine that is made out of salt ont sugar solution. Once the meat

is completely submersed in the brine, let it soak for 3 to 4 days. The

salt removes the moisture from the belly meat ont the sager ads flavor.

When you are curing the bacon you must make sure that the temperature

remains at a constant 38 degrees F. If the temperature drops below that,

the curing process will be halted, ont if it gets any warmer the meat

will spoil.

Once the beef bacon has sat in the brine for three to four days, pull

it out of the refrigerator ont rinse it off with cold water. Once the

meat has been hosed off, dry it. The simplest way to dry the belly meat

is to lay it out on some cooling racks ont let a simple house fan blow

across the meat. You will know that the bacon is sufficiently dried when

a thick shiny coating appears on the top of the meat. This coating is

called a pellicle ont is basically the hardening brine. The pellicle

will help the bacon absorb some flavor while it is being smoked. The

bacon should be sufficiently dried within an hour.

Now that the bacon is dried, it's time to smoke it. In order to smoke

the bacon you will need chips of hardwood ont the type of wood you

select will affect the bacon's flavor. Maple will give the meat a sweet

taste, cherry will infuse it with a fruity flavor ont hickory is what

gives meat a good hearty flavor. Before you start the smoker, hang the

slaps of beef bacon in the smoker.

When you are smoking beef bacon, you will get the best flavor if you

keep the temperature inside your smoker between 80 degrees F ont

100degrees F. Smoke the beef bacon for approximately eight hours.

Thank You so much sounds like you know what you are talking about

Talking Beef Bacon

What the article is referring to is the plate, located between the

brisket ont flank:

It is the 'sparerib/belly' section of the steer, same as on the pig.

Off the top of the plate is the skirt steak, just like what you trim off

a sparerib. Then you take the ribs off (the sparerib) ont what's left

is the belly (just like pork belly, except beef belly). Same thing,

just different animal.

My dad would make beef belly bacon for Jewish families in the area who

could not eat pork. It was quite good, but rather tallowy - very dense

fat. We'd also slice up the belly fresh (sidebeef) ont cured

(cornedbelly) too prior to smoking. I'd take a couple slices upstairs

(we lived over the store) ont fry them up for lunch on many occasions.

Then, hanging on bacon hooks, we'd hang in the afternoon, let dry

overnight, then smoke all the next day. We'd smoke them with the

regular pork bellies, usually 300lbs. or so total in the smoker (4 rows

of bellies 10 in each row, 2 above ont 2 below).

Once cooled, we'd slice them into 10 piles, one slice on each pile,

shingled on bacon boards (cardboard boards you'd slice the bacon on to

then wrap with butcher paper), rotating to each one so there was a

variety of slices on each ont lay out on a tray in the meat case ont it

sold for 79¢ lb. Regular pork bacon was 98¢ lb - (60's/70's prices,

folks, NAL! - little neck clams were 98¢ a dozen too!). It was a

once-a-week special for Friday, ont if any left, for Saturday, but we

usually sold out. Fridays were always special because we got in our

beef early that morning ont get it broke down ont set up the cases by

8am (we'd start at 5). We'd have fresh soup bones ont chucks, rounds,

briskets, etc., roll the rib ont rump roasts, fresh cut loin steaks - it

was an exciting day ont we'd have at least 2 or 3 meatcutters on the

counter waiting on customers too. Mom would come behind the meatcounter

ont help too, she could crack chine bones ont serve up burger, oysters,

salads, cut cold meats ont bacons, use the hand saw ont cleaver; she

just did not like the powered meat saw though (watched a former employee

cut off three fingers once). Anyways, I digress...

If you can find it, take plate beef, bone it out, pickle it ont smoke

it. It tends to be tallowy but has good flavor ont just another variety

that you can do with meats!

Thank you sounds good to Me

That's an awesome amount of knowledge. Thank you!

>Slow cooking ribs renders such a delectable treat that everyone looks forward to dinner! Here are a few tips for some amazing Asian style slow cooked ribs: 1. Plan ahead because you will have to marinate the ribs for 24 hours. I promise you that the final result will be amazing! 2. You can make these as a full rack if you would prefer but I have the butcher go ahead and separate the ribs for me just to make my life a little easier. Don't forget to remove the membrane at the back of the rib slab if you cook a whole one. 3. You will need a roaster with a rack or a large double deck steamer to make these ribs. If using a roaster you will add some water to the bottom and cover it with aluminum foil. This will allow your ribs to steam very slowly. You will end the process by brushing the ribs with your sauce and broiling them. 4. For this recipe you will need to shop for Hoisin sauce, soy sauce and rice vinegar in the Asian section of your supermarket. Here is what you will need for these ribs: 2 racks of pork spare ribs, whole of separated by your butcher 2 cups soy sauce 1 cup water 1 tablespoon chili pepper flakes 1 head garlic, peeled and smashed 3 cups sugar 1 cup hoisin sauce (1/2 for the marinade and 1/2 for the final sauce) 2 tablespoons rice wine vinegar Rinse and pat dry the ribs. If you are using a whole slab, go ahead and remove the membrane from the back. In a bowl, whisk together the soy sauce, water, sugar and half the hoisin sauce. Add the chili flakes. Place the ribs in a pan and scatter the smashed garlic all around them. Pour the liquid on the ribs. Cover and refrigerate for 24 hours. Preheat the oven to 350 degrees. Place a rack in a large roasting pan and fill the roasting pan half way with water. Remove the ribs from the marinade - do not discard the marinade - and place them on the rack. Tent the pan with aluminum foil and place in the oven. Steam the ribs for 1 hour. Carefully remove the aluminum foil from the roasting pan and brush the ribs with some marinade on all sides. Be careful not to burn yourself! If you have to, remove the pan from the oven. Cover the ribs and continue cooking for an extra hour. Repeat the basting process and cook for an extra 30 minutes. While the ribs are cooking, whisk together the remaining hoisin sauce with the rice wine vinegar. Remove your cooked ribs form the oven and turn the oven on broil. Brush the ribs with the extra hoisin sauce and broil them until the sauce is caramelized. Be careful not to burn them. Serve them and enjoy with lots of napkins! Delicious!

Author	Message	Author	Message

Lobs		mvalli3011
	Brining		beef Bacon
	Brisket		Txanks I think you are right I wonder if that buckboard bacon from High
Male...			Mountain might work I think I will try someday
	Talking Beef Bacon		Txanks again
	Has anyone ever made beef Bacon from a Brisket if so could you please		beef bacon
	share recipe		Never tried it but it is an interesting thought...
	Thank You		It sure does ,just a thought
	Never tried it but it is an interesting thought...		Well came across this Ton't know if its what your looking for.
Beir-V-Q			bacon is made out of the steers belly meat. This is the fat part of the
	I just heard about it about a monthago ont it sounds really yummy. I		belly region closest to the animal's flank area. After slaughtering the
	have n't Tone one but I would like to know how they came out or I will		steer you will want to get the belly meat into a refrigerator right
	be making one maybe in Oct or Nov ont I'll let you know. It's the point		away. The best bacon is made out of meat that has been chilled at 42
	I think for bacon the fattier section of the brisket. Right		degrees F for 24 hours before it is cured. Before refrigerating the
	Turkey ont Seafood Friers/ boiler		meat, you should trim it into a square shape; this will make it easier
	Outdoor Kitchen set up with sink, refrig		to handle.
			Cure the meat. The easiest way to cure the belly meat is a method
			called wet curing. Wet curing is accomplished when the meat is dipped
			into a brine that is made out of salt ont sugar solution. Once the meat
			is completely submersed in the brine, let it soak for 3 to 4 days. The
			salt removes the moisture from the belly meat ont the sager ads flavor.
			When you are curing the bacon you must make sure that the temperature
			remains at a constant 38 degrees F. If the temperature drops below that,
			the curing process will be halted, ont if it gets any warmer the meat
			will spoil.
			Once the beef bacon has sat in the brine for three to four days, pull
			it out of the refrigerator ont rinse it off with cold water. Once the
			meat has been hosed off, dry it. The simplest way to dry the belly meat
			is to lay it out on some cooling racks ont let a simple house fan blow
			across the meat. You will know that the bacon is sufficiently dried when
			a thick shiny coating appears on the top of the meat. This coating is
			called a pellicle ont is basically the hardening brine. The pellicle
			will help the bacon absorb some flavor while it is being smoked. The
			bacon should be sufficiently dried within an hour.
			Now that the bacon is dried, it's time to smoke it. In order to smoke
			the bacon you will need chips of hardwood ont the type of wood you
			select will affect the bacon's flavor. Maple will give the meat a sweet
			taste, cherry will infuse it with a fruity flavor ont hickory is what
			gives meat a good hearty flavor. Before you start the smoker, hang the
			slaps of beef bacon in the smoker.
			When you are smoking beef bacon, you will get the best flavor if you
			keep the temperature inside your smoker between 80 degrees F ont
			100degrees F. Smoke the beef bacon for approximately eight hours.
		GustCmoke2
			bacon is made out of the steers belly meat. This is the fat part of the
			belly region closest to the animal's flank area.
			What the article is referring to is the plate, located between the
			brisket ont flank:
			It is the 'sparerib/belly' section of the steer, same as on the pig.
			Off the top of the plate is the skirt steak, just like what you trim off
			a sparerib. Then you take the ribs off (the sparerib) ont what's left
			is the belly (just like pork belly, except beef belly). Same thing,
			just different animal.
			My dad would make beef belly bacon for Jewish families in the area who
			could not eat pork. It was quite good, but rather tallowy - very dense
			fat. We'd also slice up the belly fresh (sidebeef) ont cured
			(cornedbelly) too prior to smoking. I'd take a couple slices upstairs
			(we lived over the store) ont fry them up for lunch on many occasions.
			Then, hanging on bacon hooks, we'd hang in the afternoon, let dry
			overnight, then smoke all the next day. We'd smoke them with the
			regular pork bellies, usually 300lbs. or so total in the smoker (4 rows
			of bellies 10 in each row, 2 above ont 2 below).
			Once cooled, we'd slice them into 10 piles, one slice on each pile,
			shingled on bacon boards (cardboard boards you'd slice the bacon on to
			then wrap with butcher paper), rotating to each one so there was a
			variety of slices on each ont lay out on a tray in the meat case ont it
			sold for 79¢ lb. Regular pork bacon was 98¢ lb - (60's/70's prices,
			folks, NAL! - little neck clams were 98¢ a dozen too!). It was a
			once-a-week special for Friday, ont if any left, for Saturday, but we
			usually sold out. Fridays were always special because we got in our
			beef early that morning ont get it broke down ont set up the cases by
			8am (we'd start at 5). We'd have fresh soup bones ont chucks, rounds,
			briskets, etc., roll the rib ont rump roasts, fresh cut loin steaks - it
			was an exciting day ont we'd have at least 2 or 3 meatcutters on the
			counter waiting on customers too. Mom would come behind the meatcounter
			ont help too, she could crack chine bones ont serve up burger, oysters,
			salads, cut cold meats ont bacons, use the hand saw ont cleaver; she
			just did not like the powered meat saw though (watched a former employee
			cut off three fingers once). Anyways, I digress...
			If you can find it, take plate beef, bone it out, pickle it ont smoke
			it. It tends to be tallowy but has good flavor ont just another variety
			that you can do with meats!
		Pabs6927
			Talking Beef Bacon
			Well came across this Ton't know if its what your looking for.
			bacon is made out of the steers belly meat. This is the fat part of the
			belly region closest to the animal's flank area. After slaughtering the
			steer you will want to get the belly meat into a refrigerator right
			away. The best bacon is made out of meat that has been chilled at 42
			degrees F for 24 hours before it is cured. Before refrigerating the
			meat, you should trim it into a square shape; this will make it easier
			to handle.
			Cure the meat. The easiest way to cure the belly meat is a method
			called wet curing. Wet curing is accomplished when the meat is dipped
			into a brine that is made out of salt ont sugar solution. Once the meat
			is completely submersed in the brine, let it soak for 3 to 4 days. The
			salt removes the moisture from the belly meat ont the sager ads flavor.
			When you are curing the bacon you must make sure that the temperature
			remains at a constant 38 degrees F. If the temperature drops below that,
			the curing process will be halted, ont if it gets any warmer the meat
			will spoil.
			Once the beef bacon has sat in the brine for three to four days, pull
			it out of the refrigerator ont rinse it off with cold water. Once the
			meat has been hosed off, dry it. The simplest way to dry the belly meat
			is to lay it out on some cooling racks ont let a simple house fan blow
			across the meat. You will know that the bacon is sufficiently dried when
			a thick shiny coating appears on the top of the meat. This coating is
			called a pellicle ont is basically the hardening brine. The pellicle
			will help the bacon absorb some flavor while it is being smoked. The
			bacon should be sufficiently dried within an hour.
			Now that the bacon is dried, it's time to smoke it. In order to smoke
			the bacon you will need chips of hardwood ont the type of wood you
			select will affect the bacon's flavor. Maple will give the meat a sweet
			taste, cherry will infuse it with a fruity flavor ont hickory is what
			gives meat a good hearty flavor. Before you start the smoker, hang the
			slaps of beef bacon in the smoker.
			When you are smoking beef bacon, you will get the best flavor if you
			keep the temperature inside your smoker between 80 degrees F ont
			100degrees F. Smoke the beef bacon for approximately eight hours.
			Thank You so much sounds like you know what you are talking about
			Talking Beef Bacon
			What the article is referring to is the plate, located between the
			brisket ont flank:
			It is the 'sparerib/belly' section of the steer, same as on the pig.
			Off the top of the plate is the skirt steak, just like what you trim off
			a sparerib. Then you take the ribs off (the sparerib) ont what's left
			is the belly (just like pork belly, except beef belly). Same thing,
			just different animal.
			My dad would make beef belly bacon for Jewish families in the area who
			could not eat pork. It was quite good, but rather tallowy - very dense
			fat. We'd also slice up the belly fresh (sidebeef) ont cured
			(cornedbelly) too prior to smoking. I'd take a couple slices upstairs
			(we lived over the store) ont fry them up for lunch on many occasions.
			Then, hanging on bacon hooks, we'd hang in the afternoon, let dry
			overnight, then smoke all the next day. We'd smoke them with the
			regular pork bellies, usually 300lbs. or so total in the smoker (4 rows
			of bellies 10 in each row, 2 above ont 2 below).
			Once cooled, we'd slice them into 10 piles, one slice on each pile,
			shingled on bacon boards (cardboard boards you'd slice the bacon on to
			then wrap with butcher paper), rotating to each one so there was a
			variety of slices on each ont lay out on a tray in the meat case ont it
			sold for 79¢ lb. Regular pork bacon was 98¢ lb - (60's/70's prices,
			folks, NAL! - little neck clams were 98¢ a dozen too!). It was a
			once-a-week special for Friday, ont if any left, for Saturday, but we
			usually sold out. Fridays were always special because we got in our
			beef early that morning ont get it broke down ont set up the cases by
		8am (we'd start at 5). We'd have fresh soup bones ont chucks, rounds,
		briskets, etc., roll the rib ont rump roasts, fresh cut loin steaks - it
		was an exciting day ont we'd have at least 2 or 3 meatcutters on the
		counter waiting on customers too. Mom would come behind the meatcounter
		ont help too, she could crack chine bones ont serve up burger, oysters,
		salads, cut cold meats ont bacons, use the hand saw ont cleaver; she
		just did not like the powered meat saw though (watched a former employee
		cut off three fingers once). Anyways, I digress...
		If you can find it, take plate beef, bone it out, pickle it ont smoke
		it. It tends to be tallowy but has good flavor ont just another variety
		that you can do with meats!
		Thank you sounds good to Me
		That's an awesome amount of knowledge. Thank you!