Recently there have been a few request for Beef Bacon. Of course I am a cattle rancher and we do not have a pig on the place accept for the wild hogs we battle on a frequent basis. But I have to admit, I am a bacon lover. Yes, bacon wrapped sirloin, bacon on a burger, etc. It is very good. So the concept sounded interesting. In the name of innovation we thinly sliced beef from the rib region and packed them into 1 lbs. packs. Just to test the concept out. The strips looked just like bacon but did not have the same flavor or texture as bacon. It was good, especially when liberally flavored with McCormick's Steak Seasoning "Smoke House Maple." https://www.mccormick.com/grill-mates/flavors/seasoning-blends/grill-mates-smokehouse-maple-seasoning
The flavor had a good rich flavor, a little spicy and a little sweet. I put it in the frying pan and tried a few spice combinations. But the end result was more like good tasting, thinly sliced sandwich meat as apposed to a mirror to bacon. I think the key is to cure the thinly sliced beef in order to better mirror pork bacon. What do you think? Is this a product we should look into? I would love to hear your thoughts.
Comments will be approved before showing up.