If you love bacon but want to try something different, beef bacon is an incredible alternative to traditional pork bacon. It has a deep, beefy flavor with a rich marbling that crisps up beautifully. The best cut for DIY beef bacon? The short rib plate. This cut has the perfect balance of meat and fat, making it ideal for curing and smoking.
What You’ll Need:
Ingredients:
- 1 whole dry aged beef short rib plate (about 5-7 lbs)
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pink curing salt (Prague Powder #1) optional but recommended for traditional bacon preservation
- 1/4 cup maple syrup or honey (optional, for sweetness)
Equipment:
- Large zip-top bag or vacuum sealer
- Smoker or oven
- Meat thermometer
- Sharp butcher’s knife (dull knives kill!)
- Wire rack or cooling rack
Step-by-Step Instructions:
1. Trim & Prepare the Short Rib Plate
Start by removing any excess silver skin or thick fat layers from the short rib plate. You want to keep some fat for flavor but avoid anything too tough.
2. Apply the Cure
Mix the salt, sugar, spices, and curing salt together. Rub the mixture all over the beef, making sure to coat every side evenly. Place the seasoned short rib plate into a zip-top bag or vacuum-seal it for best results.
3. Let It Cure (5-7 Days)
Refrigerate the beef for at least 5 days, flipping it every day to ensure even curing. This process helps develop the bacon’s signature flavor and texture.
4. Rinse & Dry
After curing, rinse the beef thoroughly under cold water to remove excess salt. Pat it dry with paper towels and let it rest on a wire rack, uncovered, in the fridge for 12-24 hours. This helps develop a tacky surface (pellicle), which allows smoke to adhere better.
5. Smoke the Beef Bacon
Set up your smoker at 200°F and use hickory, apple, or cherry wood for great flavor. Smoke the cured beef until it reaches an internal temperature of 150°F (about 3-4 hours). If you don’t have a smoker, you can bake it in the oven at the same temperature on a wire rack.
6. Chill & Slice
Let the smoked beef bacon cool completely in the fridge before slicing. Using a sharp knife or meat slicer, cut it into thin strips just like regular bacon.
7. Fry & Enjoy!
Cook the slices in a skillet over medium heat until crispy. Enjoy your homemade beef bacon with eggs, in sandwiches, or on burgers!
Why Make Beef Bacon?
Rich, beefy flavor with a smoky kick
Great alternative for those who don’t eat pork
More meat, less shrinkage compared to pork bacon
DIY control over ingredients and seasoning
Try It with Creamery Creek Beef
Looking for a quality short rib plate to try this recipe? Creamery Creek’s dry-aged beef brings out even deeper flavors in homemade beef bacon. Order yours today and get curing!
Have you tried making beef bacon? Let us know your favorite tips and seasonings in the comments!
XOXO,
Louisa
Leave a comment
Also in Farm Family Recipes
Easy-Peasy Shredded Beef: The Do-Everything Version
Simple food wins every time. This easy shredded beef is gently seasoned, slow cooked until fork tender, and built to flex. Tuck it into tacos, pile it onto warm buns, or stash half in the freezer for later. One beef roast and endless good meals.
Keep reading
Galbi: Korean-Style Short Ribs, Farm-Fresh Flavor
Sweet, savory, and smoky, this Korean-inspired galbi recipe brings a new twist to Creamery Creek’s dry-aged short ribs. Marinate overnight and grill for juicy, caramelized ribs with unforgettable flavor.
Keep reading
Creamery Creek Over the Top Chili Recipe
This chili is not fancy, but it is deeply satisfying.
Our Over the Top Chili starts with a simple large meatball made from Creamery Creek dry-aged ground beef, seasoned just enough to let the beef shine. Instead of browning it in a pan, the whole thing goes on the smoker, perched right over the pot of chili. As it cooks, the beef slowly bastes the chili below, dripping smoky, rich flavor straight into the pot.
Keep reading