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Maybe we should request an episode of "Brooke Cooks..." and she can make one of her favorite dishes for Bradley. Hmm... We already have the "Bones Eats Something Weird" segments. 😁
Well done! You can turn on the power to the Yoder without running the startup and it will turn the fans on but won't light. This is great because it will circulate air in the smoke chamber from your smoke tube. I do this all the time for cheeses, etc!
LOL at the cross section. Funniest one I've ever seen 😄And Brooke eyeing the sandwich while Brad was talking, looking not entirely sure if she should just start or not 🤣
Came here for beef bacon but just wanted to say that I've been using zbiotic for over 18 months and it legit works! My friend group of over 20 friends all use it
Brad, outstanding yet basic, post. Thanks for going over the bread again and also for hitting the rarer taste options (beef bacon). Helping all of us round out our knowledge on meats and techniques.
Here i am just watching my fav BBQ channel while fermenting some peach hot sauce. Turn around and see The Cure shirt (got the same one at ACL in 2019, came from Montreal just to see em') on Brooke! She's got great taste in meat, men and music! She's a keeper bud! 😂
Damnit Brad. You got me into sausage making and I told myself I would never get into making bacon. Now I’m reconsidering my life choices. That is the best beef bacon I’ve ever seen. I need to now give this a try. Great video! Would love to see if beef bacon makes a good bacon jam.
I dont eat piggy anymore, and regularly make beef bacon. it is a reasonable facsimile and easy enough to make. great to have on hand. its a family favorite for sure!
I have done beef bacon 🥓 several times, but you, my man, have shown me something that I didn't do when I made mine, so thank you so much. My bacon will be next level going forward
YOU...are an amazing baker! The missus and I are awestruck with your baking talents! Keep up the great work! As always, a great video...Request, if I may...a new sausage video? I credit you with teaching me the art of sausage-making...a new recipe would be fantastic! Thanks in advance...
Love how this just dropped! I scored a beef navel the other day and started curing it to make bacon. Nice to see one of my favorites whip out a bad ass BLT! Cheers!
Being Muslim we can't eat bacon, so I've been making beef bacon for a long time. I even sell it in the UK. The tricky thing with beef bacon is the belly has two muscles with grain running in different direction. It's no where near as uniform as pork, so sometimes you can separate the two muscles, but often this makes it too thin. Super video!
I stopped eating pork long ago and couldn't give up bacon, so made it out of a lot of proteins, lamb belly, duck, and beef navel. By far beef was my favorite and I think it's much better than pork, but I'd always eaten grocery store mass produced bacon, so maybe my homemade beef bacon is better just because it's higher quality... regardless, it is pretty easy to make and turns out great. I always add some sweetness in the cure like brown sugar or maple syrup and then it needs little else before getting some smoke on it. Since it's cured, I generally don't bring the temperature up to cook it.
I've made beef bacon a few times because I love bacon and I love beef. Always the highest of hopes... but I agree with you. Pork bacon can't be beat! The flavor of beef bacon is wonderful, but the texture of the meat and fat is just not there for me. I have to say, I had high hopes for your result being better than mine but alas... Thanks for both of your honest assessements! Curing a 13lb pork belly right now for some winter bacon!!
Another awesome video Brad! Have you considered doing a "Weber Smokey Mountain" series? I got my first kettle because of your weber kettle series and now am wanting to get something larger to smoke more meat at once. Would be awesome to see what you can do with one of those!
Excellent video, like the cold smoke for the first few hours. Did pork bacon using your cure a few months ago on my Recteq pellet grill came out good, was light on smoke though. Next time will use the tube for a few hours. Thanks!
That looked really good. I will say, I got the beef bacon from Porter Road, and I think I like it better than pork bacon on the BLT. It just added something different. Maybe the different texture or chew. Overall, I highly recommend trying beef bacon.
I haven't tried wagyu bacon yet. But it sounds like it would be closer to 🐖 🥓 as far as the fat melting point goes. I'd like to see a comparison video for that one. Maybe throw in some bison 🦬 and/or elk, as well!
I have 1/2 a slab of beef belly vacuum sealed in the freezer going to give this method a try. Have made bacon out of pork belly but never beef belly but have had some beef bacon and wasn't the biggest fan bet I will be after trying this
I've made beef bacon once. The flavor is great, but it tend to curve up more, and the lean part is little tougher than pork bacon. But I agree, it's great in a sandwich.
I wonder if you make lamb bacon, the belly part of lamb, would it be as good as original bacon, or like most similar one. But this one, looks delicious af.
beef bacon + non-dairy cheese + hamburger = bacon cheesburgers for your friends who keep kosher. I've done this and it is actually fun. I know the non-dairy cheese is a compromise, but any port in a storm, right?
Is this cut of meat right next to the brisket? Is it the flat part instead of the fat part of the brisket? What usually happens to this cut of meat? Is it just ground right into hamburger? This looks really good. A lot of work, but I guess everything is not easy.
You gotta do the Sweetcheeks rub next time! I haven't made bacon before, but i frequently buy beef bacon at the store and put that rub on it and its money 💰
I had some beef bacon in Abu Dhabi years ago (they obviously don't eat pigs) and it wasn't something I would eat again..... unless it was cooked by Chud of course! 😂
Many people say smoke should always come from live flames in BBQ. But in charcuterie it's different, since it commonly uses cold smoke, just like he did in the beginning of this video. Is there an explanation for why is it bad for one thing and good for another?
Is the tilt lock working on you kitchen aid mixer I see it rocking and you trying to hold it If it doesn’t work you can change it easily or do a colab with Mr mixer
