Beef ·
My homemade beef brisket bacon with a salt and spice dry cure, then slow smoked to 65°C. No nitrates, just five days of patience and a smoker.
Category
Breakfast
Servings
2kg
Prep time
120 hours
Making bacon from beef brisket is one of those projects that takes patience but pays off well. I use the navel end of the brisket, which has the right fat distribution to give you those layered slices you expect from bacon. The cure is a simple dry rub of salt, brown sugar and warm spices, left to work its way into the meat over five to seven days in the fridge before it goes anywhere near the smoker. The hands-on prep is only about 20 minutes. Most of the process is just waiting.
This recipe relies on salt, low-and-slow smoking and cold storage to preserve and develop flavour. The result is deeply smoky, slightly sweet beef bacon that slices thinly and crisps up well in a hot pan or oven. Once you’ve made it, you’ll find yourself using it the same way you’d use pork bacon: in sandwiches, fried rice, pastas, or just on its own with eggs. It also makes a great project for anyone who has a smoker and wants to push it beyond brisket and ribs.
Ingredient Notes
Beef navel brisket: The navel end sits between the brisket and the plate cut and has more even fat layering than the flat, which means your finished bacon will have a more consistent texture when sliced. Ask your butcher to square it up for you. If you can’t source navel specifically, a trimmed brisket flat will work, though the fat cap will sit on one side only rather than running through the meat.
Fine sea salt: Salt is doing all the heavy lifting in this cure. The 2.5% ratio by weight is the standard for a proper dry cure and it’s important to be accurate here. I always weigh the beef first and calculate the salt from there rather than estimating by volume. Too little and the cure won’t penetrate properly. Too much and the bacon will be unpleasantly salty even after rinsing.
Smoked paprika: It adds colour and a background smokiness to the cure that works alongside the smoke from the smoker rather than competing with it. I use sweet smoked paprika here, which keeps the flavour profile closer to traditional bacon. If you prefer a spicier result, the hot version works well too. Either way, use a good-quality paprika as the difference in flavour is noticeable.
Equipment you’ll use
- Chopping board
- Chef’s knife
- Kitchen scales
- Large mixing bowl
- Large tray or baking dish
- Vacuum sealer bag or large zip-lock bag
- Wire rack and baking tray
- Smoker
- Instant-read meat thermometer
Ingredients
- 2kg beef brisket (100%)
- 25g brown sugar (1.25%)
- 50g fine sea salt (2.5%)
- 1 tsp ground black pepper
- ½ tsp ground pimento
- ½ tsp ground nutmeg
- 1 tsp smoked paprika
Directions
Cure the beef
Trim any excess fat from the brisket and place in a large tray.
- Combine the dry ingredients together in a bowl and mix well. Rub all over the beef on all sides until well coated.
- Transfer the beef to a vacuum sealer bag or ziplock bag and seal. Refrigerate for 5-7 days, turning and massaging the meat every 24 hours.
Rinse and dry
Rinse the beef well in cold water to remove all of the cure, then pat dry.
- Place on a wire rack over a tray and refrigerate overnight to dry out.
Smoke the bacon
Preheat a smoker to 100°C (210°F). Place the beef directly on the smoker grill.
- Smoke the beef for 2-3 hours, until the internal temperature at the thickest part of the beef reaches 65°C (150°F) (begin checking after 1½ hours smoking).
- Set the bacon aside on a wire rack to cool completely, before refrigerating.
- Slice the bacon thinly, then pan fry or cook in a hot oven until crispy. Serve as you would other bacon.
Recipe video
Recipe notes
Chef Tips
Turn and massage the cure daily
Flipping the beef and working the cure into the meat every 24 hours helps the salt penetrate evenly, particularly into the thicker parts of the brisket. Without this step you can end up with uneven curing where the surface is over-salted and the centre is underdeveloped. It only takes a minute each day and makes a real difference to the finished result.
Dry the surface before smoking
After rinsing off the cure, placing the beef uncovered on a wire rack in the fridge overnight is a step I wouldn’t skip. It dries the surface so the smoke adheres properly during cooking and you get a better bark on the outside. A wet or damp surface creates steam around the meat rather than letting the smoke do its job.
Storage
Once cooled, wrap the whole piece tightly in plastic wrap and refrigerate for up to 2 weeks. Slice as needed and cook from cold for the best crispiness. For longer storage, slice and freeze in portions for up to 3 months. It cooks straight from frozen in a hot pan.
FAQs
Can I use a different cut of beef? Yes. Beef belly (navel) is the closest to pork belly in fat distribution, which is why I use it. A brisket flat also works but the bacon will be leaner and the fat cap will sit on one side. Avoid anything too lean as the fat is important for the texture and flavour once it’s sliced and fried.
Do I need a dedicated smoker? A dedicated offset or pellet smoker is ideal, but you can use a kettle grill set up for indirect heat with wood chips or chunks. The key is maintaining a stable 100°C (210°F) and keeping the smoke light and steady. Heavy, billowing smoke will turn the bacon bitter.
Can I freeze the finished bacon? Yes, and I’d recommend it for anything you won’t use within a week. Slice the cooled bacon into portions, freeze flat on a tray lined with baking paper, then transfer to a zip-lock bag. It keeps well for up to 3 months and you can cook it straight from frozen in a hot pan.
