SMOKED BEEF BACON

By Beefman-2

A TWIST ON A TRADITIONAL BACON

Ingredients

• 12 – 15 LB BRISKET
• CURE
• 1 GALLON APPLE CIDER
• 3 OZ /WHT INSTACURE # 1
• 1/4 CUP MAPLE SYRUP
• 1/4 CUP MOLASSES
• 1 CUP BROWN SUGAR
• 2 TBSP GARLIC POWDER
• 2 TBSP ONION POWDER
• 2 TBSP BLACK PEPPER
• RUB
• 2 1/2 TBSP BLACK PEPPER
• 1 TSP NUTMEG
• 1 TSP GROUND CLOVES
• 2 1/2 TBSP GROUND MUSTARD

Preparation

Step 1

MIX CURE THOROUGHLY ALLOWING SUGAR TO DE-SOLVE , SET ASIDE TRIM EXCESSIVE FAT FROM BRISKET AND REMOVE BALL FROM FLAT. RINSE MEAT PLACE INTO TUPPERWARE TYPE CONTAINER...

REMOVE FOAM FROM CURE AND MIX AGAIN POUR OVER BRISKET PLACE INTO FRIDGE, TURNING ONCE A DAY FOR 7 DAYS PULL OUT THE BRISKET, REMOVE AND RINSE,,

APPLY RUB LET STAND IN FRIDGE 4 HR
SMOKE WITH APPLE OR MAPLE FOR 4 HOURS AT 225 F TILL AN INTERNAL TEMP OF 155 – 160 F