How to Make Beef Bacon at Home from a Short Rib Plate

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