Let’s Make Beef Bacon

bacon beef cholesterol
by Jeff @ flickr

Are you a bacon lover? Wait until you taste the crispy golden goodness of beef bacon!

Bacon is most people’s favorite addition to any dish they like. 

Bacon goes well with everything, you add it to any dish, and it takes it to the next level! Not only savory dishes but sweets like doughnuts are better served with some crispy bacon. 

While pork bacon is the most used and consumed type of bacon, it is not the only one out there. And today, we’re going to talk about the meaty and amazingly delicious beef bacon! 

The pork belly’s fat is what makes bacon tasty, but it’s not just piggies that have bellies! A cow belly is perfectly fatty to make excellent beef bacon.

Beef belly, also known as the beef navel, is the perfect cut to make beef bacon. It is important to mention that beef is leaner than pork, which results in a chewier bacon, but it definitely has a great flavor. 

If you have a smoker at home, making beef bacon is not very hard, and it is worth the time and effort put into it! 

Beef Navel Bacon recipe: 

If you are wondering about the smoking wood you can use, we recommend apple wood, maple, cherry, or hickory. These choices are a free ticket to turn the cow belly into great beef bacon.

Ingredients:

• 3-4 pounds beef belly 
• 3 tablespoons kosher salt 
• 1/3 cup white sugar 
• 2 tablespoons pepper 
• 2 teaspoons paprika 
• 1 teaspoon pink curing salt

Instructions: 

1. In a bowl, combine all the dry ingredients to create a rub mix.
2. Rub the mixture on the beef belly’s surface, pressing it onto the sides to make sure it is well coated.
3. Place the beef navel into a large zip top bag with as much of the cure mixture as possible. 
4. Place the bag of cow belly in a fridge to cure for 3 to 5 days. Flip the bag once a day. 
5. After the beef belly’s curing process is complete, remove the meat from the bag and rinse well under cold water.
6. Pat dry the beef belly with paper towels. 
7. Return the uncovered cow belly to the fridge to dry overnight for better results.
8. Preheat a smoker to 200°F.
9. Place the beef belly into the smoker and cook until it reaches an internal temperature of 150°F. Take it out of the smoker and let it cool before returning to the fridge. 
10. Thinly slice the beef bacon and cook in a medium-low heat skillet until crisp. 

With this long but not-so-hard process, you just turned a beef belly into amazing beef bacon that will last up to 14 days in the fridge, but you will most likely consume it way before the 14 days are over.

If you want to make your beef navel bacon even more flavorful and spice it up, we have the recipe for you.

Spiced Beef Belly Bacon recipe:

Instead of just making bacon out of a cow belly, curing it with salt, pepper, and sugar, we can add other seasonings and flavors to the beef navel to make some flavor-packed bacon!

Ingredients:

• 4 pounds beef belly
• For the dry rub:
• 3 tablespoons kosher salt
• 1/3 cup white sugar
• 2 tablespoons black pepper
• 2 teaspoons paprika
• 1 teaspoon pink curing salt
• 1/2 tablespoon whole mustard seeds
• 1/4 tablespoon whole allspice berries
• 1/2 teaspoon whole coriander seeds
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground ginger
• 1 crumbled bay leaf
• 1/2 teaspoon cinnamon
• 2 whole garlic cloves
• For the cooking:
• 1 tablespoon granulated garlic
• 1 tablespoon cracked black pepper

Instructions:

1. In a medium bowl mix all the spices for the dry rub together.
2. Rub the seasoning mixture all over the cow belly.
3. Put the beef navel in a ziplock bag with the maximum of the spice rub.
4. Refrigerate the cow belly for 5 days so that the cow belly can soak up all the flavors and spices. Make sure to flip the beef navel once a day.
5. After 5 days take the cow belly out of the fridge. Rince the beef navel well under cold water.
6. Pat the cow belly dry of all the moisture and let the cow belly uncovered in the fridge overnight for better results.
7. Preheat the smoker to 200°F.
8. In a small bowl mix the granulated garlic and cracked black pepper.
9. Rub the garlic and pepper mixture all over the beef navel.
10. Put the cow belly in the smoker and cook until it reaches an internal temperature of 150°F.
11. Take the beef belly out of the smoker and let it rest.
12. Cut the smoked cow belly into bacon slices.

It took a little more effort and so much more ingredients to turn a cow belly into a beautiful, delicious, and spiced belly navel bacon.

Although, as we already stated, cow belly is the perfect cut because fat is essential when making beef navel bacon, brisket also can be used to make some brisket bacon! 

Brisket is not as fatty as the beef navel, which will result in brisket bacon more on the chewier side than the crispy one. But if you like the meaty flavor of beef and are open to trying something new for a change, brisket bacon will do the drill!

Brisket Bacon recipe: 

Ingredients: 

• A whole brisket 
• 1 tablespoon curing salt per pound of meat
• 1/2 tablespoon sugar per pound of meat

Instructions: 

1. In a small bowl, mix the curing salt and sugar.
2. Sprinkle the curing mix evenly on both sides of the brisket.
3. Out the meat in a ziplock bag and seal it. 
4. Put the brisket in the fridge for 7 days.
5. After 7 days, rinse your brisket under cold water, then dry it well with a paper towel.
6. Preheat the smoker to 300°F.
7. Put the brisket with the thickest part toward the hottest part of the smoker. 
8. When the brisket reaches an internal temperature of 160°F, take it out of the smoker, wrap it in aluminum foil, and let it rest for at least half an hour.
9. Unwrap the brisket bacon, and slice it against the grain.
10. Cook the brisket bacon on a medium-low heat skillet until browned.

The process is not very hard, and it results in amazingly delicious brisket bacon that will soon become one of your favorites! 

Now that we learned how to make beef bacon made from the beef navel and how to make brisket beef, we can serve them with eggs and toast for breakfast. If you don’t have a smoker or you don’t want to go through all the trouble of turning a cow belly into bacon, you can get your hands on some beef bacon from your local grocery store. 

It will be much less labor-intensive and definitely quicker than making your bacon, and it will still taste amazing.

Baked Oysters with Beef Bacon and Leeks:

You can use beef bacon to make this simple yet amazingly flavored appetizer to impress your guests or your date!

Ingredients:

• 1 tablespoon butter 
• 1 tablespoon all-purpose flour 
• 1 cup whipping cream 
• 8 oz chopped beef belly bacon 
• 4 cups thinly sliced leeks 
• 1 cup finely chopped celery 
• 1 bay leaf 
• 1/8 teaspoon cayenne pepper 
• 2 tablespoons dry white wine 
• 2 tablespoons grated Pecorino Romano cheese
• 20 Medium fresh oysters removed from shells 
• 1 cup breadcrumbs 
• Salt and pepper to taste

Instructions: 

1. In a heated skillet, melt butter, then add the flour and mix well.
2. Slowly add the cream and whisk until the mixture thickens, then turn off the heat.
3. Cook the chopped beef bacon in a pan until crisp, reserve two tablespoons of the drippings, and place the bacon on a paper towel to drain excess oil.
4. In a pan with the reserved beef bacon drippings, saute the leeks, celery, bay leaf, and cayenne together until soft, then add the wine and cook for a few seconds.
5. Add the cream mixture to the vegetables and wait until it simmers
6. Add the beef, bacon, and cheese, season with some salt and pepper and mix everything well.
7. Place the mixture in a covered bowl and refrigerate until cooled. 
8. In each oyster shell, lay a piece of oyster and top with a spoonful of mixture and some breadcrumbs. 
9. Place in a baking sheet and bake until crumbs are golden brown.

Serve it, and it will look like a professional chef made it!

Beef Bacon, Potato, and Caramelized Onion Pizza: 

Let’s try something new for pizza night!  This bacon beef pizza will make its way to your family’s favorite-pizzas-list.

Feel free to use brisket bacon instead of beef bacon if you want a more robust meaty flavor.

Ingredients: 

• 3/4 cup thinly sliced potatoes 
• 6 tablespoons extra virgin olive oil 
• Salt and pepper 
• 1 medium thinly sliced onion 
• Dash of sugar 
• 1 large pizza dough 
• 3 oz freshly shredded mozzarella
• 3 oz freshly shredded Gruyere 
• 4 slices cooked and crumbled beef belly bacon 
• Minced fresh chives and thyme for toppings 

Instructions: 

1. Mix the potato slices with olive oil, salt, and pepper and spread evenly on a baking sheet. 
2. Bake in a preheated oven until both sides are golden brown, then let it cool and set aside.
3. Saute the onion in olive oil with sugar, some salt, and pepper. 
4. Cook until the onions are caramelized, then set aside.
5. Brush the pizza dough with olive oil, then evenly top with the shredded cheese and leave some.
6. Evenly sprinkle with onions, potatoes, crumbled bacon, and the rest of the cheese.
7. Bake in a preheated oven until the cheese has melted and the dough is cooked through.
8. Garnish with the fresh chives and thyme, then serve.

Cheesy, meaty, and sweet. In a word, heavenly!

Beef Bacon and Zucchini Quiche: 

A quiche is a beautiful savory-filled pastry crust. 
Beef bacon adds a great flavor to this delicious dish. Try it, and you will keep going back to it every now and then.

Ingredients: 

6 tablespoons all-purpose flour
1 large pastry dough 
10 large eggs 
2 cups crème fraîche 
2 cups whole milk 
2 teaspoons salt 
1 teaspoon black pepper 
2 tablespoons finely chopped fresh thyme 
5 slices beef navel bacon cut crosswise 
1 medium peeled zucchini 
1/2 cup gruyere cheese 

Instructions: 

1. Fit the rolled pastry dough in a removable bottom tart pan, wrap in plastic, and chill in the fridge until firm. 
2. Place the pie weights of your choice on the tart dough and bake it in a preheated oven until lightly browned.
3. Remove the pie weights and continue baking until golden brown. 
4. Let it cool and set aside while preparing the filling. 
5. Whisk an egg with the flour in an electric mixer until smooth, then add the rest of the eggs and mix until well combined.
6. In a medium bowl, whisk the crème fraîche until the texture is smooth. Add the milk and mix until well blended.
7. Add the milk mixture to the eggs, then add the salt, pepper, and thyme and mix until well blended.
8. Pass the mixture through a fine-mesh sieve to get a smooth texture. 
9. Lay the beef bacon, zucchini ribbons, and cheese on the baked tart shell, then pour on the egg mixture.
10. Bake in a preheated oven to medium for 20 minutes. 
11. Lower the temperature and bake until the filling is firm and the crust is golden brown. 
12. Allow it to cool before serving.

Every slice and every bite of this quiche is filled with meaty beef bacon flavor and is definitely worth the effort you put into it!

Cheesy Brisket Bacon Crescents: 

This easy to make crescents are delicious and perfect for packing for your lunch!
If you don’t have brisket bacon, you can use beef bacon.

Ingredients: 

• 8 oz refrigerated dough sheet 
• 8 slices cooked brisket bacon, halved 
• 1/2 cup shredded Colby-Monterey Jack cheese blend 
• 2 tablespoons light mayonnaise 
• 1/4 cup chopped tomatoes 

Instructions: 

1. Slice the dough into rectangles. 
2. Put the brisket bacon on the center of each rectangle. 
3. Combine the cheese and mayo in a bowl and spread a spoonful on top of the bacon. 
4. Add the chopped tomatoes on top, then fold the dough to cover the filling and press the edges to seal.
5. Place the pieces of filled dough in a baking sheet and bake in a preheated oven for 15 minutes until golden brown. 
6. Serve and enjoy. 

The brisket bacon will give a fantastic flavor to the crescents; you will never get enough of it!

Beef Bacon, Leek, and Pea Risotto: 

This beef bacon risotto is a perfect complete dinner that will satisfy your loved ones.

Ingredients: 

• 2 thinly sliced leeks 
• 12 cups low-sodium chicken broth 
• 4 slices beef navel bacon, cut into strips 
• 2 and a half cups Arborio rice 
• 1 cup dry white wine 
• 3/4 cup frozen peas 
• 1 cup finely grated parmesan 
• 1 tablespoon freshly squeezed lemon juice 
• Sea salt and black pepper 

Instructions:

1. Pour the chicken broth in a pot and heat it until it simmers, then set aside.
2. In a large skillet, cook the beef bacon until it browns, then add the leeks.
3. Stir in the rice and cook for a minute before deglazing with the wine. 
4. Once the white wine is evaporated, add a cup of broth and stir. 
5. Gradually add the broth, 1 cup at a time, to cook the rice while constantly stirring.
6. When the rice is cooked, add the peas and take off the heat. 
7. Stir in the parmesan cheese and cover the pan for a few minutes.
8. Squeeze in fresh lemon juice and sprinkle salt and pepper to taste. 
9. Top with parmesan and serve. 

Your family will love this dinner! 

Beef Bacon Stuffed Ravioli: 

Brisket bacon will up your ravioli game! 
This is the perfect date dinner to make an impression. 

Ingredients: 

• 8 slices brisket bacon 
• 15 ounces ricotta cheese 
• 1/2 cup freshly shredded mozzarella cheese
• 6 oz freshly shredded parmesan cheese
• 16 oz wonton wrappers
• 1/4 cup unsalted butter 
• 1/4 cup vegetable oil 
• 2/3 cup softened cream cheese
• 1 and a third cups whole milk 
• 1 tablespoon garlic powder 
• Pinch of black pepper 
• 1/3 cup pasta water 

Instructions: 

1. Evenly place the brisket bacon slices on a baking tray and bake them in a preheated oven until golden brown.
2. Let the cooked brisket bacon cool, then finely chop and set aside.
3. Mix the chopped brisket bacon, ricotta, mozzarella, and 1/3 of the parmesan cheese in a bowl.
4. Place a teaspoon of the mixture at the center of the wonton wrapper, then fold it, forming a triangle.
5. Lay the pieces of ravioli on the baking sheet and place them in the freezer. 
6. Bring salted water to a boil in a large pot, then add pieces of ravioli without overcrowding them.
7. Once the ravioli floats, remove and place them on a serving plate. 
8. Meanwhile, place the butter and vegetable oil in a saucepan, then add the cream cheese and stir until smooth.
9. Gradually add milk, remaining parmesan cheese, garlic powder, and black pepper.
10. Constantly stir the mixture until the cheese is melted and the texture is smooth. 
11. Pour in the pasta water and stir until desired consistency is reached. 
12. Top ravioli with sauce and serve. 

If you want to use beef navel bacon instead of brisket bacon, you can use the bacon dripping for the sauce instead of vegetable oil since it is fattier and it has more drippings than brisket bacon.

Asparagus, Egg, and Beef Bacon Salad: 

Yes, you read right. We are using beef bacon to make a salad! 

Ingredients: 

• 1 Sliced large hard boiled egg 
• 1 2/3 cups chopped asparagus 
• 2 cooked and crumbled slices of beef belly bacon 
• 1/2 teaspoon Dijon mustard 
• 1 teaspoon extra virgin olive oil 
• 1 teaspoon red wine vinegar 
• Pinch of salt and pepper 

Instructions: 

1. In a pot of boiling water, cook the asparagus until tender, drain, and set aside. 
2. In a small bowl, combine the mustard, oil, vinegar, salt, and pepper.
3. Place the asparagus on a plate, then top with eggs and bacon.
4. Sprinkle with the vinegar dressing and serve. 

Bacon, Lettuce, Tomato Chopped Salad: 

We cannot talk about beef bacon and not mention Bacon, Lettuce and Tomato. 
It is one of the most popular combinations for sandwiches, and today, we’re making it in a salad form.

Ingredients: 

• 4 diced beef belly bacon slices 
• 4 cups chopped romaine lettuce 
• 1 sliced avocado 
• 1 cup halved cherry tomatoes
• 1/2 cup corn kernels 
• 1/4 cup crumbled goat cheese 
• 1/4 cup extra virgin olive oil 
• 1/4 cup apple cider vinegar 
• Fresh zest of 1 lime 
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon sugar 

Instructions: 

1. In a small bowl, mix the oil, vinegar, lime zest, lime juice, and sugar, then set aside.
2. Cook the beef bacon until crispy, then place on a towel paper to drain excess oil.
3. Toss the lettuce, avocado, tomato, corn kernels, cheese, and bacon together in a large bowl. 
4. Drizzle the beef bacon salad with the lime vinaigrette and serve. 

It took us less than 30 minutes to elevate this Bacon, Lettuce and Tomato dish

Grilled Peach, Onion, and Beef Bacon Salad: 

Complete your barbecue party with this fantastic salad!

Ingredients: 

• 1/4 cup mayonnaise 
• 1/4 cup sour cream
• 1/4 cup buttermilk 
• 2 tablespoon chopped mint
• 2 tablespoon chopped parsley 
• 2 tablespoons snipped chives 
• 1 teaspoon apple cider vinegar 
• Pinch of sea salt and black pepper 
• 1 pound beef navel bacon 
• 1/4 cup light brown sugar 
• 1/2 teaspoon cayenne pepper
• 3 pounds sweet onions sliced into an inch thick 
• extra virgin olive oil 
• 4 large peaches, ripe and cut into wedges. 

Instructions: 

1. In a medium bowl, mix the mayonnaise, sour cream, buttermilk, mint, parsley, chives, vinegar, salt, and pepper, then refrigerate.
2. Place the beef bacon slices on a baking sheet, then spread brown sugar and cayenne pepper on them.
3. Bake the beef bacon in a preheated oven for 25 minutes. Let cool, slice into small pieces, and set aside. 
4. Brush the onions and peaches with olive oil and cook on a preheated grill. 
5. Separate the grilled onions into rings, then place in a large bowl together with peaches and beef bacon.
6. Add buttermilk dressing and mix until well coated, then serve.

This sweet and creamy beef bacon salad will impress your barbecue party guests. 

Mushroom Soup with Beef Bacon: 

Mushroom and bacon are a great combination, making them into a soup for cold nights is a great idea!
Brisket bacon works very well in this dish; feel free to use it instead of beef bacon if you have some.

Ingredients: 

• 5 slices beef navel bacon cut into half-inch length 
• 2 tablespoons butter 
• 1 diced onion 
• Pinch of salt 
• 1 smashed and finely chopped garlic clove
• 1 1/2 pounds mix of your favorite mushrooms, sliced
• 2 diced medium potatoes
• 2 tablespoons all-purpose flour 
• 1/2 cup dry sherry 
• 4 cups chicken stock 
• 1/2 cup heavy cream 
• 2 tablespoons finely chopped parsley 

Instructions: 

1. In a large pot, cook the beef bacon in butter until crispy, then place on a  paper towel to drain excess oil.
2. Saute the onions in bacon drippings with a teaspoon of butter. 
3. Add the garlic and saute until golden brown and fragrant, then add the mushrooms.
4. Reserve 1/3 of the mixture and set aside. 
5. Add the potatoes, flour, and dry sherry and cook until the liquid is lightly absorbed. 
6. Pour in the stock and season with salt, then bring to a boil.
7. Reduce the heat and let simmer until the vegetables are ready. 
8. Add the cream and bring it to a simmer. 
9. Pour the soup into a food processor and blend until the texture is smooth. 
10. Ladle the soup in a serving bowl and top with the beef bacon and mushroom mixture and parsley. 

Spinach Beef Bacon Soup: 

This delicious and nutritious soup can do wonders!

Ingredients: 

• 2 tablespoons butter 
• 1 1/2 cups chopped onions
• 4 minced cloves of garlic 
• 1/2 teaspoon grated nutmeg 
• 1/2 cup sherry 
• 1 pound cooked and crumbled beef bacon 
• 5 oz fresh baby spinach 
• 1 1/2 tablespoons chopped fresh dill 
• 4 cups chicken broth 
• 1 cup whipping cream 
• 1 teaspoon black pepper 
• 1/2 teaspoon sea salt 
• Chopped fresh dill sprigs for garnish 

Instructions: 

1. Saute the onion and garlic with melted butter in a large saucepan. 
2. Add nutmeg and sherry and cook until the liquid is lightly absorbed. 
3. Add the beef bacon, spinach, chopped dill, and chicken broth, then bring the mixture to a boil.
4. Remove the pan from the heat and reserve 1 and a half cups of the mixture.
5. Place the remaining mixture in a blender and process until smooth. 
6. Return the mixture to the saucepan with the cream, salt, pepper, and reserve spinach mixture. 
7. Ladle the soup in each bowl and garnish it with chopped dill. 

Voila! You beef bacon spinach soup is ready! If you want a stronger beefy flavor, you can use brisket bacon.

The next time you visit the grocery store, get yourself some beef bacon or get a beef belly, make your own bacon at home, and try some of our recipes. You also add it to any of your favorite sandwiches or burgers for extra beefy flavors and chewiness.