Beef Bacon Ends, Uncured & Smoked

Cut from the ends of our Beef Bacon.  But what exactly is beef bacon?

We make ours from Beef Brisket, rather than Beef Belly, simply because the brisket has a little more meat than fat compared to the belly. It's perfect for bacon because it's well-marbled and it has a great beefy flavor that the smoking beautifully highlights.

So how do you cook beef bacon? There are three main methods:

Oven baking This is my preferred method. It's easy: you place the bacon slices on a baking sheet, then bake them in a 400°F oven until they are well-browned. This should take 15-20 minutes. For crispier bacon, use wire racks to hold the bacon up out of the fat that will render off.

Broiling Arrange the slices on a foil-lined broiler-safe rimmed baking sheet. Set the oven to broil on high (500°F) and position a rack 6 inches below the heating element (not directly below). Broil the bacon until well browned, about 7 minutes. Keep a close eye on it so that it doesn't burn.

Pan-frying Place the slices in a large cold skillet. Heat the skillet over medium-low heat. Cook the bacon until browned, turning often, for a total of at least 10 minutes.

Cooking Tips

Regardless of the preparation method, be sure to place the cooked strips on paper towels to absorb extra grease and stop the cooking process.

You can strain the rendered fat, save it in an airtight container in the fridge and use it for cooking. It's simply tallow and it's perfect in many recipes or just for frying eggs.