Savory smoky cured beef (Print Version)
Rich, smoky cured beef flavored with spices and optional wood smoke for breakfast or sandwiches.
# Recipe Ingredients:
→ Beef
01 - 3.3 lbs beef navel or brisket, trimmed
→ Cure
02 - 1/4 cup kosher salt
03 - 2 tbsp brown sugar
04 - 1 tsp coarsely ground black pepper
05 - 2 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1/2 tsp pink curing salt (Prague Powder #1)
09 - 1/2 tsp ground coriander (optional)
→ Smoking (Optional)
10 - Wood chips (hickory or applewood), for smoking
# Directions:
01 - Combine kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, pink curing salt, and ground coriander if using, in a mixing bowl and mix thoroughly.
02 - Rub the spice mixture evenly over all surfaces of the beef to ensure complete coverage.
03 - Place the cured beef into a large zip-top bag or non-reactive container, seal tightly, and refrigerate for 5 to 7 days, turning daily to redistribute the cure.
04 - After curing, remove the beef from the container, rinse thoroughly under cold water to remove excess cure, and pat dry with paper towels.
05 - Smoke the cured beef with hickory or applewood chips at 200°F for 2 to 3 hours, or until internal temperature reaches 150°F.
06 - Cool the smoked beef completely, then slice thinly against the grain for optimal texture.
07 - Pan-fry slices over medium heat in a skillet until they are crisp and golden brown on both sides, approximately 3 to 4 minutes per side.
# Expert Advice:
01 -
- It tastes deliberately smoky and complex without the floral notes some people find in pork bacon.
- Once you understand the curing process, you feel like you're making something genuinely special in your own kitchen.
- It keeps for weeks in the fridge, so you always have elegant breakfast sorted.
02 -
- Pink curing salt is absolutely essential—it's not just for flavor, it prevents botulism and gives cured meat that characteristic color and taste that regular salt simply cannot.
- Daily turning during the cure isn't optional; meat cures unevenly without it, and you'll end up with odd textures in different parts of the finished product.
03 -
- If your butcher doesn't have beef navel, brisket works equally well; just avoid overly lean cuts because some fat renders into the bacon as it cooks.
- For a spicier version, stir crushed red pepper flakes into the cure; start with 1 teaspoon and adjust based on your heat tolerance.