Is there anything more delicious than the savory, salty taste of a perfectly irresistible slice of bacon? Yes, there is, and it’s Wagyu beef. Now, hear us out. What if you could make bacon out of exquisite American Wagyu beef? You can, and it’s not very hard to do. Follow these step by step instructions and you’ll be eating Wagyu brisket bacon before you know it.
Bacon is typically associated with pork, but beef bacon made of brisket is becoming popular among barbecue enthusiasts. Since brisket is leaner than beef belly, it’s important that the brisket used for bacon has plenty of marbling. That’s what makes Wagyu beef so perfect for making beef bacon. Wagyu beef is known for its exquisite marbling that creates tender, melt-in-your-mouth consistency and amazing flavor.
To make Wagyu brisket bacon, you’ll need a 4 to 5 pound Wagyu trimmed brisket flat, 3 tablespoons kosher salt, 1/3 cup white sugar, 3 tablespoons pepper, 1 tablespoon paprika, and 1 teaspoon Prague powder #1 (pink curing salt).
- Start by making a curing mixture. Add salt, sugar, pepper, paprika, and Prague powder to a bowl, stirring to mix evenly. Be cautious not to use too much Prague powder, because using more than one teaspoon for every four to five pounds of meat can negatively impact not only the taste and food quality, but also your health.
- Coat the brisket with the curing mixture, evenly applying it to all sides and areas of the brisket. Put the coated brisket into a sealed bag to cure, dumping any leftover curing mixture into the bag with it.
- Put the sealed bag with the brisket into the refrigerator and leave it for four to five days. Once a day, turn the brisket and massage the meat with the liquid that the curing mixture has drawn out of it.
- After four or five days, remove the brisket from the refrigerator. Rinse it with cold water in the sink, and pat it dry with paper towels. Return it to the refrigerator, uncovered, and allow it to dry out overnight so that the air in the refrigerator will help remove surplus moisture.
- Smoke the brisket. Prepare a smoker at about 215 to 220°F, and smoke the brisket until it reaches an internal temperature of 150°, typically about two hours. Hickory wood or apple wood chips are a great option for smoking brisket bacon.
- Once your bacon has cooled, slice it thinly. Slice it thinner than standard bacon, trying for no thicker than ¼ inch. You might find it helpful to chill the bacon before slicing it, to get thinner slices. Once it’s sliced, it will keep for two weeks in the fridge, or can be frozen for later use.
- Fry it! Cook it like normal bacon, and save the fat, if desired, in a sealed container in the refrigerator, to use later for frying.
For top-quality American Wagyu Beef, you can trust Triple T Ranch. Located in south Alabama, our small, family-owned-and-operated ranch is a place where practicing proven husbandry techniques ensures the health and prosperity of the herd. Our cattle are well cared-for and registered through the American Wagyu association. Call (251)333-2800 or contact us through our website for more information.