Savory smoky cured beef (Printable version)
A savory, smoky cured beef alternative enhancing breakfasts and sandwiches with bold flavor and texture.
# What You'll Need:
→ 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 coriander in a bowl. Mix thoroughly.
02 - Rub the spice cure evenly over the beef, covering all surfaces.
03 - Place the beef in a large zip-top bag or non-reactive container. Seal and refrigerate for 5 to 7 days, turning daily to redistribute the cure.
04 - After curing, remove beef, rinse under cold water to remove excess cure, and pat dry with paper towels.
05 - Smoke the cured beef at 200°F for 2 to 3 hours until internal temperature reaches 150°F.
06 - Chill the smoked beef completely, then slice thinly against the grain.
07 - Fry beef bacon slices in a skillet over medium heat until crisp and browned, about 3 to 4 minutes per side.
# Expert advice:
01 -
- It tastes like bacon but with a deeper, more savory richness that feels a little bit luxurious.
- You control every flavor from salt level to smoke, so it tastes exactly how you want it.
- Making it at home costs less than buying specialty bacon and feels like you've learned a kitchen secret.
02 -
- Pink curing salt is essential; the nitrates it contains aren't just about flavor, they're about food safety and preventing harmful bacteria growth during curing.
- Turning the meat daily might feel tedious, but skipping it means uneven curing and potentially mushy or overly salty spots in your finished bacon.
- Slicing thickness matters enormously; too thick and it won't crisp, too thin and it tears apart; aim for about the thickness of a dime.
03 -
- Let your beef come to room temperature for about an hour before slicing; cold beef is harder to slice cleanly and won't cook as evenly.
- If your cure seems too salty while tasting a pinch, remember that salt concentrates when curing; trust the recipe and taste the finished product instead.
- Cook your slices in a hot skillet without oil; the fat in the beef is enough, and you want that dry heat for maximum crispness.