Easiest Way to Prepare Appetizing Maple Cured Wagyu Beef Bacon

Maple Cured Wagyu Beef Bacon. Nobel Wagyu vlees van natuurlijke bodem direct van boer. Bekijk hoe wij te werk gaan. Wij gebruiken geen E-nummers, suiker, kleurstoffen, bind-, of conserveringsmiddelen.

Maple Cured Wagyu Beef Bacon As this is a bulk product and bellies are somewhat different sizes the slab we While the Fullblood Wagyu beef bacon drains, mix the maple syrup, brown sugar, and mustard in a small bowl. You can also add a pinch of red pepper flakes for extra heat (or more than a pinch as desired). This is your maple syrup glaze. You can cook Maple Cured Wagyu Beef Bacon using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Maple Cured Wagyu Beef Bacon

  1. Prepare 1 of Double 8 Cattle Company Fullblood Wagyu Beef Navel Plate (special request / custom cut).
  2. You need 1 CUP of Kosher Salt.
  3. It's 8 TSP of Curing Salt.
  4. Prepare 1 CUP of Brown Sugar.
  5. It's 1 CUP of Pure Maple Syrup.

Same great flavor and everything you're used to with our Signature Maple Cured Bacon, except NO nitrates! It takes great pigs to make great bacon. Our heritage breed hogs are Old World pigs raised without antibiotics, vegetarian fed and crate-free. They take longer to grow and mature, which means they have extra fattiness.

Maple Cured Wagyu Beef Bacon instructions

  1. PREPARING THE MAPLE CURED FULLBLOOD WAGYU BEEF BACON Trim the fat off of the Fullblood Wagyu beef navel plate, while leaving a 1/4 inch of fat. Combine all of the curing ingredients (salts, sugar, and maple syrup).Rub down all sides of the Fullblood Wagyu beef navel plate with the curing mixture.Place the meat in a container, and wrap it in plastic film. Refrigerate it for 7 days, turning the Fullblood Wagyu beef navel plate every day to evenly distribute the curing process..
  2. After 7 days, remove the beef navel plate, and rinse off the cure. Pat dry. Let it sit in a container in the refrigerator for 12 hours, allowing the meat to dry.Preheat your smoker to 200°F, and add your favorite choice of wood. We recommend maple or apple wood. Hang or place the beef navel plate on a wire rack in the smoker. If lying the beef navel plate on a wire rack, place it fat side down..
  3. Smoke the beef for about 5 to 5.5 hours at 200°F until you reach an internal temperature of 150°F. Remove the Fullblood Wagyu beef navel plate from the smoker, and place in the refrigerator until completely cooled. Slice to desired thickness.
  4. FINAL STEPS Make sure the beef bacon is at room temperature before cooking (pull out the bacon from the fridge 15 to 20 minutes before cooking).Lay the maple cured Fullblood Wagyu beef bacon slices in a skillet on the stove without overlapping the slices.Cook for 8 to 12 minutes over medium heat, turning the slices of beef bacon as needed for even cooking. Place the maple cured Fullblood Wagyu beef bacon on a plate lined with paper towels (or pat dry with a paper towel).Serve, and enjoy!.

It's the perfect combination of crispiness and chew, a literal wave of savory, salty goodness that makes it completely irresistible. While it's usually associated with pork, BBQ aficionados are raving about the beef version — cured and smoked beef belly (navel). Another variety of beef bacon uses the brisket (what the navel connects to). Maple Bacon is Dry Cured and locally produced by Twin Oak Farms from Lougheed, Alberta. Made in Alberta for Albertans with local pork.

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