The Tattooed Butcher: Brisket Bacon
Brisket Bacon tutorial with Silver Fern Farms’ Brand Ambassador Butcher, The Tattooed Butcher, using Silver Fern Farms’ New Zealand grass-fed, pasture-raised Beef Brisket.
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The Tattooed Butcher - Brisket Bacon Tutorial
The Tattooed Butcher - Brisket Bacon Tutorial
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
The Tattooed Butcher - Brisket Bacon Tutorial
The Tattooed Butcher - Brisket Bacon Tutorial
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.
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