How to Make Beef Bacon

BEEF BACON These are what you need in preparing your own beef bacon at home. Raw materials: 20.000 kg Beef silverside tip or brisket (meat 60-80%) Bones and soft bones are removed 10 mm layer of body fat is left on silverside tip Brine composition: 8.800 kg Ice water 1.200 kg Nitrite curing salt 0.200 kg Phosphate (soluble) 0.100 kg Sugar 0.020 kg Sodium ascorbate PROCESSING: Beef silverside tip or brisket is trimmed and chilled (+4°C) prior to brine injection Brine is prepared and chilled 20% curing brine are injected in the meat (based on fresh meat weight) Injected Beef silverside tip or brisket are submerged in remaining brine Keep in chiller for 36-48 hours Beef silverside tip or brisket are hung and hot-smoked After hot-smoking, cool down at ambient temperature and transfer to chiller over night Slice 2-4 mm and vacuum-pack