How To Make Beef Brisket Bacon - It's Delicious!

hey guys today we'll be making some beef brisket bacon that's right bacon made out of brisket why brisket well for starters brisket is easier to find than pork belly in some areas and sometimes cheaper than pork belly when it goes on sale and the most important reason is that it's delicious but you could probably already tell that from the glistening goodness that's on your screen right now stay tuned and I'll show you how to make this so to start you'll need five pounds of grade A5 wagyu brisket only the finest would do this recipe so you'll want to go ahead and get a second mortgage on your house before heading down to the butcher obviously I'm kidding guys I'm starting off with five pounds of Kroger 1.89 special brisket this is the flat off a whole pack of brisket that I've trimmed the fat cap down to about an eighth of an inch on top we're not really trying to render the fat on top like a traditional smoked brisket so you could trim this down even further if you prefer a lean or cut of bacon once you've got the brisket trimmed up to your liking the next step is to make the Cure blend so the Cure blend is going to help determine what your bacon tastes like you can stick to the simple salt sugar and curing salt mixture if you prefer a traditional route or if you're a little adventurous you can start mixing additional spices the recipe I'm going to give you gives my brisket bacon A Taste that's sort of like pastrami at least I think so you can tweak this as you like depending on your preference but this is the mix I really like and it's quickly becoming one of my favorite recipes as I mentioned the three main ingredients are the salt sugar and curing salt also known as sodium nitrite I know some folks choose to make the sodium nitrite but we are smoking this on Lower temps for a while so I always opt to add it as a safety measure but it's up to you I will say that without it your bacon will not have that traditional pink Hue and distinctive flavor profile associated with traditional bacon but it will probably still taste good at least I think it will so for five pounds of beef we're gonna need 100 grams of grams of brown sugar light dark mahogany whatever you prefer then on top of that 60 grams of either kosher salt or regular noun iodized salt now we're going to deal with the spice blend this is going to include two tablespoons of black pepper one tablespoon of onion powder one tablespoon of dried thyme German time if you want to be specific two teaspoons of garlic powder half a teaspoon of pepper powder if you make your own that would be great or Cayenne if you if you have it and the next few ingredients are where things get a little bit weird but trust me they work so we have two teaspoons of ground ginger one teaspoon of ground allspice half a teaspoon of nutmeg half a teaspoon of cinnamon and of course one teaspoon of sodium nitrite if you so please one note is that if you are planning to use the sodium nitrite is to make sure that you add the correct ratio based on the number of pounds of meat so please follow any directions given by your specific manufacturer okay so next step is to add the ingredients together and then mix this all up so they get nice and Blended so you could use a spoon kind of like what I'm trying to do here or you can take the easier route and just kind of put a cap on the top of this and shake the bejesus out of it much easier there you go we're all done now okay so now that we have our spice blend all um made all we're going to have to do is add that to our brisket so what I've done here is I've gone ahead and put the flat into this two and a half gallon zip top Ziploc bag these things are really handy so all I'm going to do is just pretty much add the spice blend on top of the brisket kind of massage it in and then what we're going to do after that is put it in the fridge for seven days so it's pretty good idea if you're going to make this make this on like a Friday night or a Saturday um and then the next weekend you can kind of smoke it afterwards so what we're what I'm going to do here is just go ahead and add the spice blend and you don't have to be too careful about it all you need to do is massage this in afterwards so I'm just going to add dump in the whole thing you know you can be a little bit more meticulous if you want to close this up and as you see foreign someone you don't like your ring in their neck okay actually don't do that um but anyway so you know once you get this all mixed up go ahead and put this in the fridge and I would recommend even though these Ziploc bags very rarely leak to put this in another container or in another bag actually so what you're going to want to do there is put it in the fridge probably in the colder part of your fridge not obviously in the freezer and just flip it every day so you know just make sure that that you're going to start seeing a lot of liquid coming out of this meat and what's going to happen is it's going to start permeating the meat curing it and getting all that delicious bacony flavor in there for lack of better words so again go ahead and put this in your fridge for seven days flip it every day and then we'll see you when we're starting to smoke it so it's been about seven days since we went ahead and put the brisket bacon into the fridge as you can see there's a lot of liquid in the bag and all of this came from the brisket itself this is all the effects of the sugar and the salt you know it's kind of leeching out the beef juices out of the piece of meat and replacing that with bacony goodness so what we're going to do next is go ahead and wash off take this out of the bag and then wash off all these extra little seasoning bits because we don't want those burning on the smoker and we're going to go ahead and put it in the fridge after that so let me go ahead and clean this up and show you what we're gonna do next all right guys as you can see I've washed off the salt and sugar mixture off the brisket and what we're going to do next is go ahead and smoke it but the first thing you want to do is give it some time to rest in the fridge so it forms a little pellicle layer and that follicle layer is just it creates kind of a sticky surface layer on the meat itself so the smoke can adhere better you don't necessarily need to do that but I do find it gives the meat a better smoke flavor when you do that so if you can throw it in the fridge for about an hour overnight would be preferable that'd be great to do this I put it on a little cooling rack here and just pop it in the fridge for a few hours so as you can see it's mostly clean like some of these little seasonings won't um you know pull off easily but hopefully they don't burn in the smoker so we'll go ahead and while this is rested in the fridge we'll go ahead and set up the smoker and I'll show you how I do that next today guys we're going to use a Weber kettle Grill to smoke the bacon just to show you that you don't need a fancy smoker to make this I'm setting up the charcoal using the snake method that uses a stacked line of charcoal which slowly Burns throughout the cook I'm just using three briquettes in each row this time along with some wood chips to keep the temp in the lower 200 degree range hopefully you can get the gist of how I set this up but YouTube has tons of videos on this topic if you need more details this time I'm using hickory since it's the baconiest wood out there while trying to get this brisket up to an internal temperature of about 150 to 160 degrees Fahrenheit but you can use whatever wood is your favorite you want to keep this nice and low and slow since you're not looking for tenderness you're just looking to add some smoke flavor and making sure it's cooked through all right let's take a look at this thing see how she's doing oh that looks beautiful now that's what Bacon's supposed to look like all right so I'm going to go ahead and take our temperature and if she's ready to pull I'm going to pull her off and cool down as you see when you open up the kettle instantly the wood starts getting catching on fire so I'm going to be quick about this take a temperature and then again if she's ready to pull I'll pull her off all right guys so I've gone ahead and pulled the brisket bacon off the smoker since the temperature I want the next step is to let this cool down to room temp wrap it up in foil and then put it in the bottom of the fridge to tighten up for a day or two you could eat this right now as it is and it would be tasty but the texture really benefits from a rest in the fridge so we're gonna go ahead and do that trust me your patience will be rewarded hey I said this was an easy process I never said it was quick so the bacon is rested in the fridge for about two days now which means I'm gonna have to take a few slices off in the name of quality control one great thing about brisket bacon is that it doesn't have as much fat that renders out as traditional bacon so I can use my toaster oven to crisp it up since you don't have all that fat splattering everywhere as you can see I'm taking a few healthy slices here since I typically like my bacon on the thicker side kind of like milkshakes they're always better when they're thicker foreign nice thick slices that's the way I like it okay so after 20 minutes at 350 degrees Fahrenheit I have a plate of tasty crispy meaty morsels ready for me some of you may notice I've decided to Plate them up using the finest in Dixie China and that's because I'm a stickler for presentation anyway guys as I mentioned this isn't a hard process although it does take some time it's something that anyone can do hopefully you give it a try since I think you'll like how it turns out unless of course you're vegan you're probably hated if you're vegan or who knows you may like it and come to the dark side vegans let bacon be your gateway drug well that pretty much wraps up this video go ahead and like And subscribe if you like these random videos I'll probably have a few more coming out over the next few months depending on whatever I get myself into but until then I'm going to go ahead and make myself a BLT you guys have a good one

Channel: Shiny Insanity

Views: 2,602

Keywords: Bacon, Beef bacon, beef brisket bacon, brisket bacon, bacon beef, charcuterie, preserved meat, smoked bacon, smoked, smoking meats, cured meats, diy bacon, homemade bacon, sodium nitrite, homemade, delicious, brisket, crispy, meaty, weber kettle, snake method

Id: kotrYckVIfY

Length: 9min 56sec (596 seconds)

Published: Sat Nov 05 2022