Savory smoky cured beef

My first attempt at beef bacon came from pure stubbornness—a butcher mentioned they had beautiful beef navels, and I thought, why not try curing one myself? Five days of watching that dark spice mixture work its magic in the fridge felt like an experiment, but when I finally sliced into that silky meat and got that first crispy bite, smoky and savory in a way pork bacon could never quite achieve, I was sold. Now I make it every few months, and somehow it never gets old.

I remember cooking this for a small breakfast gathering, and when I pulled out homemade beef bacon alongside eggs and toast, one friend actually put her fork down mid-bite and asked what I'd done differently. That look of surprised delight—when someone realizes they're tasting real craft—that's the moment this recipe stopped being just food and became something I wanted to recreate whenever people came over.

Ingredients

• Beef navel or brisket (1.5 kg): Choose a piece with good marbling and ask your butcher to trim it well; the meat should be relatively uniform so it cures evenly.
• Kosher salt (60 g): This draws moisture and anchors flavor; table salt is too fine and will over-salt.
• Brown sugar (30 g): It balances the salt's intensity and adds a subtle sweetness that deepens when cooked.
• Black pepper (5 g): Coarsely ground pepper keeps its bite and becomes aromatic as it cures.
• Smoked paprika (4 g): This is where the bacon character comes from—rich, woody, and unmistakably smoky.
• Garlic powder and onion powder (2 g each): They dissolve into the cure and create savory depth without any grittiness.
• Pink curing salt (3 g): Non-negotiable for both food safety and that authentic cured-meat flavor; Prague Powder #1 is the standard name.
• Ground coriander (1 g, optional): A whisper of warmth that rounds out the spice profile if you choose to include it.

Instructions

Mix your cure with intention:

Combine all the dried spices in a bowl and stir until the brown sugar and pink salt are evenly distributed. You're building a paste-like mixture that will cling to the beef.

Coat the meat generously:

Rub the cure all over the beef, getting into crevices and making sure every exposed surface is covered. Don't hold back—the meat will draw some of this inward as it cures.

Seal and refrigerate patiently:

Place the coated beef in a zip-top bag or non-reactive container and refrigerate. Turn it daily so the cure works evenly; you'll notice liquid pooling as the salt draws moisture from the meat.

Rinse and dry thoroughly:

After 5-7 days, remove the beef, rinse away the cure under cold water, and pat completely dry with paper towels. This step matters more than you'd think for the final texture.

Smoke for depth (optional):

If smoking, maintain 95°C (200°F) and cook until the internal temperature reaches 65°C (150°F). This takes 2-3 hours and adds a layer of flavor that's genuinely worth the time.

Chill completely, then slice:

Let the smoked (or unsmoked) beef cool completely in the fridge, then slice thinly across the grain using a sharp knife. Thin slices cook faster and get crispier.

Pan-fry until crisp:

In a skillet over medium heat, cook slices 3-4 minutes per side until the edges brown and the fat renders. You'll hear it sizzle—that's how you know it's happening.

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There's something quietly satisfying about opening your fridge and seeing that jar of homemade beef bacon waiting. It transformed from an experiment into a ritual I look forward to, a small act of making something others rarely taste outside a restaurant kitchen.

Why Beef Bacon Changes Everything

Beef bacon doesn't pretend to be pork bacon—it's its own thing entirely. It's leaner, less fatty, with a mineral depth and smoky character that feels more substantial. Once you taste it, pork bacon can feel almost thin by comparison. The umami punch is real, and it pairs differently with eggs, sits better on salads without overwhelming them, and adds genuine presence to a BLT.

Storage and Keeping

Cured and sliced beef bacon keeps in the fridge for up to 2 weeks in an airtight container, longer than you'd expect. For longer storage, wrap slices between parchment and freeze for up to 3 months—they thaw quickly and cook straight from the freezer if you want. I usually make a batch and ration it out slowly, which somehow makes each slice feel more precious.

Beyond Breakfast

This is where beef bacon gets interesting. Yes, it belongs next to eggs and toast, but I've crumbled it over warm lentil salads, scattered it on grain bowls, wrapped it around roasted vegetables, and even added it to a slow-cooked chili for unexpected smoky depth. The spice blend works harder than breakfast-focused garnishes, which means it earns its place in savory applications all week long.

• Crumble it over roasted cauliflower or Brussels sprouts for a restaurant-quality side dish.
• Layer it into a grilled cheese sandwich with sharp cheddar for something that tastes like an elevated diner moment.
• Keep some cooked slices on hand for quick salad upgrades whenever inspiration strikes.

Save

Making beef bacon is a gateway into understanding cured meats—it's simple enough to succeed, but involved enough to feel like you've learned something real. Once you've made it once, you'll keep making it.

Recipe FAQs

→ What cut of beef is best for curing?

Beef navel or brisket works well due to their balance of fat and lean meat, providing tenderness and flavor.

→ Can I smoke the cured beef for more flavor?

Yes, smoking with hickory or applewood chips for 2-3 hours adds a deeper smoky aroma and taste.

→ How long should the curing process take?

The beef should cure refrigerated for 5-7 days, turning daily to ensure even seasoning.

→ Is pink curing salt necessary?

Pink curing salt provides essential preservation and the classic cured flavor that regular salt cannot achieve.

→ What is the best way to serve the cured beef?

Thin slices pan-fried until crisp make a delicious addition to breakfast plates, sandwiches, or salads.

→ How should leftover cured beef be stored?

Keep refrigerated for up to two weeks or freeze for up to three months to maintain freshness.