The Tattooed Butcher: Brisket Bacon

Ingredients

• 1 Silver Fern Farms Beef Brisket

DRY CURE

• 400g kosher salt
• 200g white sugar
• 50g pink salt
• 2 Tbsp garlic powder
• 5 bay leaves, crushed
• 1 Tbsp pepper

Method

To prepare dry cure, mix all ingredients together.

Remove Silver Fern Farms Beef Brisket from the fridge and packaging and allow it to bloom at room temperature for at least 10 mins.

Using a sharp boning knife, trim away the topside and any heavy fat from the beef.

After the fat has been removed, place beef into a bag and add dry cure.

Allow beef to cure in fridge for 7-10 days, flipping over every day to allow to salt to get all the way through.

Remove beef from fridge and rinse to remove any excess salt.

Smoke beef for 6 hours at 125°C.

Remove beef from heat and allow to cook down.

Slice into desired width, then fry and serve.