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…
This is one show you don’t want to miss!
Check out my Patreon and Youtube Join. It’s greatly appreciated!
PATREON► https://www.patreon.com/galleryBBQ
Please follow this link to purchase the Z GRILLS 11002B as it helps me out:)
https://zgrills.com/products/multitasker-11002b-wi-fi-pellet-grill?aff=3
Buy some Beef Bacon. https://meatnbone.com/collections/all/products/navel-beef-belly-wagyu-bms7
✅✅SHOW NOTES✅✅
Nicewell Food Scale https://amzn.to/3JA2KhC
Pink Curing Salt https://amzn.to/3p27DIt
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!
AMAZING!
Best if smoked low till 150f….
EMAIL : gallerybbq@gmail.com
FACEBOOK : https://www.facebook.com/thegalleryBBQ/
INSTAGRAM : https://www.instagram.com/galleryback
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
This helps support the channel and allows us to continue to make videos like this. Thank you for your support.
