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[Bar-B-Lew]

Anyone ever have or make beef bacon?  I never heard of it until I saw it on some food channel show this week

[Hank D Thoreau]

I have never heard of it either but I got a lot of hits when I Googled it.

[okie smokie]

I have never heard of it either but I got a lot of hits when I Googled it.

Wha tiz?

[BigDave83]

I have seen people mention it but I have never seen it in the store. I would think it would be kind of like a pastrami.

[Canadian John]

 Nope.  I would be interested in the results if any one gives it a go.

[Bentley]

I have heard of it, but never tasted it.  I believe beef navel cut is used.  If I could find a beef navel, I would make some for you!  Some say the flat is the same, but I don't think that is true.  Will see if Paul knows!

[Bar-B-Lew]

Yes, beef navel is what they used on the TV show.  I wonder if Restaurant Depot has them.

[Ralphie]

I’ve never seen navel in  my Restaurant Depot. I can get it from a local butcher with a day or two notice.
Bar b Lew, you may have more regular access given your proximity to NY and Philly. I think it’s a traditional cut for authentic Jewish pastrami up there.

[Bar-B-Lew]

Try it on top of a burger and let us know how it is

[Bentley]

So you cured it for how long?

...I found in the store shortly after seeing the post. So my observations are based on one day’s experience.
I tweaked the recommended cure recipe a bit based on pork bacon I’ve made before using pretty standard ingredients.

[Bar-B-Lew]

It would be nice to get your recipe and instructions in the How To section on this topic.

[Bar-B-Lew]

It would be nice to get your recipe and instructions in the How To section on this topic.

I appreciate that thought but know I can improve on the recipe with another try or two, especially with a better cut of meat!

You could always document what you did and make recommendations on what you want to do next time to improve it