I know, I know Folks have this idea that if its Bacon, it must be pork, but out in western Canada and the upper northern states in the USA Beef Bacon is considered the cats meow

http://beefbacon.net/ The above picture is from the net, and not! my own home raised or made Beef Bacon, its just giving you the idea.

Now I did both a dry cure and a wet cure on some beef bacon, I went super easy on the cure, Curing Salt, Sugar, and spice.. that’s all that is needed folks..

I did one cure with curing salt, sugar, seasoning salt, montreal steak spice, and a touch of keens mustard, I did the other cure, curing salt, Brown sugar and maple syrup, Cracked black pepper and brown mustard seeds with a tiny touch of fennel in the mix.

now into a very cool but not freezing place for curing times, this was after three days, another couple days yet needed before it will be ready and then it need to dry a bit before being sliced and cooked..

Its already changing color, texture has firmed up and its lost weight

I also did a salt/sugar/spice cure but without the curing salts, this means that it will be beef colored when sliced, it was slow roasted off and I will be planning a number of very yummy dishes with it.

The one above didn’t do much for me.. but the properly cured batch turned out really well..

Sliced up and ready to rumble into some recipes coming to this blog soon..

We just had to cook up some, and it was chewy, it was bacon flavoured, it was good.. yup, yup! Got this one figured out right now..