Steps to Make Homemade Maple Cured Wagyu Beef Bacon

Maple Cured Wagyu Beef Bacon. All Of Our Meat Is Delivered Fresh, Not Frozen. Get Quality Meat Delivered To Your Door With Farmison & Co. Huge Range of Specialist Curing Salts.

Place the maple cured Fullblood Wagyu beef bacon on a plate lined with paper towels (or pat dry with a paper towel). 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.

Hey everyone, it's John, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, maple cured wagyu beef bacon. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Maple Cured Wagyu Beef Bacon is one of the most well liked of recent trending foods on earth. It is simple, it's fast, it tastes yummy. It's enjoyed by millions daily. Maple Cured Wagyu Beef Bacon is something that I have loved my whole life. They're nice and they look fantastic.

All Of Our Meat Is Delivered Fresh, Not Frozen. Get Quality Meat Delivered To Your Door With Farmison & Co. Huge Range of Specialist Curing Salts.

To begin with this recipe, we have to first prepare a few components. You can have maple cured wagyu beef bacon using 5 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Maple Cured Wagyu Beef Bacon:

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

Place the meat in a container, and wrap it in plastic film. 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.

Steps to make Maple Cured Wagyu Beef Bacon:

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!.

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. Pick however many pounds you want of any of the available. Once at temperature, cool then return to fridge to allow for easy cutting.

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