Beef Belly

Just like Pork Belly that is almost always made into bacon, Beef Belly can also be cured with a salt/spice rub and then smoked like bacon. Cut from the area on the cow just behind the Brisket, it can be cooked in the same manner, as it has a very similar texture and marbling. This cut of beef has a loyal following among all of our customers who have tried it. It might soon become one of your favorites too! Try the recipe below...you'll end up with a beautiful "crust" on the outside and amazingly tender and juicy meat inside.

Coat the Belly with your favorite dry rub or use this basic formula:

2 T Sea Salt, 1 T Garlic Powder, 1 T Onion Powder, 1 T Smoked Paprika, 1 T Chili Powder, 1 tsp Ground Black Pepper, 1 T Brown or Maple Sugar, 2 tsp Dried Mustard, 1 Bay Leaf - Crushed.

Preheat the oven to 350 (or 400 for a more "burnt" crust like a high heat smoked Brisket)

Place Belly on a rack inside a roasting pan

Pour 1-1/2 C Beef Broth or Beer into the pan

Roast for 1 hour or until the desired crust is achieved. Then, reduce heat to 225-250, cover tightly with foil, and roast for an additional 5-6 hours or until fork tender. Let rest for anywhere from 30-60 minutes before slicing.