Developed by Doug Piper Wagyu Beef Bacon

Method

Add all the dry ingredients together to create a rub mix.

Rub mix into all surfaces of the beef, and onto the sides to make sure it’s well coated.

Place the beef into a large container (with lid) or zip top bag with any remaining rub.

Put beef into the fridge to cure for 3-5 days. (depends on how thick the brisket is)

Check beef each day and turn meat over in the liquid and salt mix.

Remove the meat from container and rinse thoroughly under cold water. (Don’t soak in water)

Dry moisture off with paper towel and leave uncovered in the fridge overnight.

Smoker

Preheat a smoker to 200°F-215°F, we receommend hickory chips and chunks.

Place the belly into the smoker and cook until it reaches an internal temperature of 65°C (150°F) and remove before the marbling melts.

Remove from smoker and chill in fridge.

Slice thin for a crispy bacon or a bit thicker so you get a softer hot ham texture.

Meat should be nice and pink all the way through, no brown spots (brown spots are areas where the cure has not soaked into, just looks odd, will not be seen once cooked)

Shelf life will vary, you will get approx. 14 days from cooked date.

Vacuum pack what you don’t need to extend shelf life if not using all straight away.

 Optional: You can add dried chilli or hot cayenne pepper to the cure mix. You can sweeten it a bit more and double the brown sugar.