Beef Bacon
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I mean what could go wrong here, I have been eye balling this product for a few months now. I haven’t pulled the trigger on it quite yet…
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beef bacon has a bacon flavor ,smokie with beef flavor I use to eat this as a kid growing up at my grandparents farm very good to try !
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to HerbcoFood on last edited by
HerbcoFood Well, haven’t run into this product. Maybe, it’s worth a try when I do.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to HerbcoFood on last edited by
HerbcoFood I have never seen beef bacon.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
I’ve had beef bacon, its ok, but not as good as the real deal.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
I’ve made venison bacon with ground meat that turned out really good.
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bocephus Yeah I’ve had the before that is pretty good stuff.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to HerbcoFood on last edited by
HerbcoFood do it. Were all waiting for the review.
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GWG8541 It’ll be next week when I get back to the store…I think.
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some time ago I put a question to jonothan about making some
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It’s going down…
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Welp, it has a slightly different texture than traditional pork belly. The flavor was decent, don’t think I would really buy it again. The bite through was a little tough compared to pork.
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to HerbcoFood on last edited by
HerbcoFood Thanks for the analysis.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to HerbcoFood on last edited by
HerbcoFood you can now say you tried it. Thanks for posting
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HerbcoFood I make beef bacon all the time. Simply use the Walton’s dry rub bacon cure follow the directions pretty much to a tee. Instead of pork bellies I use whole brisket in a bag, trim off excess fat season let set in fridge for 5 days rinse dry and smoke to internal temp is 130-150 slice package eat! Good luck!
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to EDaniels on last edited by
EDaniels Please reduce the size of your picture files to about 40% and they will upload. I open pics in “paint” and reduce size fromm 100 to 40. There are many other apps to reduce. But, that’s what I use.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to HerbcoFood on last edited by
HerbcoFood Thanks for the review, probably won’t buy any.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to HerbcoFood on last edited by
HerbcoFood there are some things that shouldn’t be messed with. Bacon is one of them
