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Non-Cattle Specific Topics
Coffee Shop
Beef Bacon
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<blockquote data-quote="Jogeephus" data-source="post: 1374914" data-attributes="member: 4362"><p>You treat it like bacon. Its made similar to pastrami only you don't put all the spices on the outside. Basically what you are doing is corning beef, smoking it then slicing it like bacon. It tends to be on the dry side and in my opinion is best sliced real thin and used as sandwich meat rather than a substitution for real bacon but those who can't eat pork eat it. I also think its a waste of good brisket but that's just me.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1374914, member: 4362"] You treat it like bacon. Its made similar to pastrami only you don't put all the spices on the outside. Basically what you are doing is corning beef, smoking it then slicing it like bacon. It tends to be on the dry side and in my opinion is best sliced real thin and used as sandwich meat rather than a substitution for real bacon but those who can't eat pork eat it. I also think its a waste of good brisket but that's just me. [/QUOTE]
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