Beef bacon lovers (and bacon-curious friends alike), have you ever stood in the store, scanning rows of pork and turkey bacon, thinking… there’s gotta be more to life? Beef bacon might just be the answer. Seriously, this stuff is like the bacon universe’s secret handshake. So, if you’re tired of the same old strips and want something unforgettable, let’s dig in. And while you’re here, you might want to peek at my other beef recipes if you need more inspiration.
Cuts to Use for Beef Bacon
First off, choosing the right cut can make you feel like you’ve suddenly discovered a five-star restaurant in your own kitchen. Most folks (OK, including me) swear by the navel cut. It’s got serious fat layers right next to muscle, so you get those classic bacon vibes but with next-level flavor. If you can’t snag navel, brisket can also do in a pinch, although it’s leaner and not as, well, “bacon-y.”
Now I’ve tried round and even shank bits once or twice, but the texture just isn’t the same. The fat doesn’t melt how you’d want. Trust me, if you find beef navel at your butcher, grab it. Your taste buds will basically throw a party. The marbling is just unbeatable. I had one batch last month where the navel was so perfect I almost cried—OK, maybe not cried, but I did text three friends about it. There’s just something about the nice, thick slices that crisp up without turning to shoe leather.
“I never really loved pork bacon, so giving beef bacon a try was a game-changer. The fat is next level and the flavor is honestly more interesting.”
– Jen W., beef bacon convert
What is Beef Navel?
This question pops up a lot. So I’ll say it directly—the beef navel is basically the beef belly. Yep, the lower, fattier part of the cow that runs under the ribs. If you’re thinking, “Wait, isn’t this the same cut as pastrami?” you’re right! The rich fat content is why beef bacon gets that signature sizzle and flavor.
It’s chunkier than pork belly. The slices tend to be wider and maybe not as neat, but that’s what gives it the wow factor. Honestly, when I first picked some up at my local butcher in Texas, I was skeptical. But the aroma and juiciness—it sort of knocked my socks off.
It’s not super common in regular grocery stores, but butchers or specialty shops can help you out. And if anyone raises an eyebrow, just ask for “navel” and explain you wanna make beef bacon at home. Most old-school butchers will respect the mission.
How to Make Beef Bacon
Rolling up your sleeves? Awesome, because making beef bacon from scratch is way easier than you think. You’ll need patience though, since the curing process can take about a week (yes, a week—worth it). Here’s what usually goes down:
Grab a whole beef navel cut. Whisk together salt, brown sugar, curing salt if you want that classic taste, pepper, maybe a smidge of garlic powder or paprika. Rub it all over the meat. I even get under the fat a bit—makes a big difference! Seal it up in a zip bag or plastic wrap, pop it in the fridge, and let nature do its thing.
Every other day, give it a quick flip for even curing. On day seven (that’s the hard part—waiting), rinse off the spices, give it a dry, and then smoke it or bake it low and slow till it hits an internal temp of about 150°F. Cool it, slice it (thick or thin is your call), and fry it up. The hardest part is not sampling a slice right out of the pan. It’s basically impossible for me.
If DIY isn’t your thing or you wanna skip straight to cooking, check specialty delis or online butchers—they sometimes stock pre-made beef bacon. Either way, you win.
How to Cook Beef Bacon
Alright, so you’ve got your beautiful homemade or store-bought beef bacon. Now what? Forget everything you know about pork bacon—the rules change a bit here.
I recommend starting in a cold pan—this coaxes out the fat slowly, getting it all crispy without burning. Use medium-low heat, and don’t rush it. You’ll notice a smoky aroma (jawdropping, honestly) and the fat will gently sizzle.
You can also bake beef bacon if you want hands-off perfection. Lay slices on a wire rack over a sheet pan, bake at 375°F till crispy, which is usually around 20 minutes. The slices do shrink a bit, but not as much as pork bacon.
Once, I accidentally overcooked a batch and the kitchen still smelled amazing for hours. Even the burnt bits were good—like bacon potato chips.
Serve it in a breakfast burrito, as burger toppings (do it, trust me), or just eat it plain with eggs. The chew is heartier than pork bacon so it stands up in sandwiches or even as a pizza topping.
Beef Bacon Recipes
Now for the fun part—plug and play beef bacon into your favorite recipes, or make up your own. Just keep in mind it’s beef so the flavor is more “meaty” and smoky, not quite the classic sweetness of pork.
Seriously, just swapping it out in normal bacon recipes gives a huge twist. You want ideas? Let’s roll:
- Make the best bacon cheeseburger ever. Beef on beef? Match made in Texas.
- Wrap it around asparagus and roast till crisp for an easy side.
- Chop thin strips and sprinkle them on top of mac ‘n cheese for extra crunch.
- Stir into a pot of beans for a rich flavor base.
I’ve seen folks use beef bacon for classic beef breakfast recipes—like adding crispy slices to hash, or mixing it with eggs for killer breakfast tacos.
And hey, if you experiment and come up with a hit, let me know. I’m always game for new combos.
Common Questions
Is beef bacon healthier than pork bacon?
It’s got less saturated fat typically, but it really depends on the cut and your curing method. Still, nice if you’re avoiding pork.
Can I make beef bacon without a smoker?
Absolutely. You can use your oven—just lower and slower is better for flavor.
What should beef bacon look like when it’s done?
Sides crispy, fat rendered, color a little darker than normal bacon, and smells like heaven.
How long does beef bacon last?
Homemade stuff lasts around a week in the fridge or months if you freeze it. Store-bought may last a bit longer—just check the date.
Is beef navel hard to find?
Sometimes. Butchers are your best bet. Or ask your store’s meat department to order it.
Ready to Flip Your Bacon Routine?
To sum it up—you really should give beef bacon a spin. It’s simple to make, brings new flavor, and honestly just feels cool to serve. If you want step-by-step inspiration, check out How to Make Beef Bacon, and What to Do With It – Forager | Chef for one of the best rundowns out there. Or if you’re still on the fence, this chat about beef bacon as a real thing might push you over the edge. Give it a go next time you’re cooking—trust me, you’ll never look at those other bacon packages the same.
Beef Bacon
Ingredients
Method
- Grab the beef navel cut. In a bowl, whisk together salt, brown sugar, curing salt, black pepper, garlic powder, and paprika.
- Rub the mixture all over the beef, ensuring to get under the fat. This enhances the flavor.
- Seal the meat in a zip bag or wrap it in plastic wrap and place it in the fridge.
- Every other day, flip the bag to ensure even curing.
- After a week, rinse off the spices and dry the beef.
- Smoke or bake the cured beef low and slow until it reaches an internal temperature of 150°F.
- Allow it to cool, then slice it as desired (thick or thin).
- Fry the slices in a pan over medium-low heat until crispy.
- Serve alone, in breakfast burritos, or on burgers. Beef bacon pairs well with eggs and in sandwiches.
