How to cure and smoke Beef Bacon! In today’s show, we cure up and then smoke some Beef Bacon on the Z GRILLS 1002B…
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Dry brine: per pound of beef, you need 10g kosher salt, 10g brown sugar 1g nitrate salt.
Get a good mix and cover belly. Refrigerate for 5 days turning daily.
Wash under cool water. Smoke 2225f till 150f internal!
Best if smoked low till 150f….
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