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Beef Bacon

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Hairy Clipper

40 Cal.
Joined
Feb 26, 2007
Messages
205
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Location
South Minnesota Prairie
This is bound to be a controversial topic seeing as how most of us revere bacon.

I had a conversation recently with an old friend I had not seen in years and he asked if I had tried beef bacon? Heck, I wouldn't even know where to buy such a thing. Having asked at the area markets I find no one carries the stuff.

So, I am curious if anyone has any experience with beef bacon and what those experiences might be?

Beef Bacon site
 
Had store bought beef bacon way back about 1974 when I lived in Miami. I don't see it often here in central PA, maybe every couple years. Last got some a few years ago when a store had a "this store only sale" and was selling it for $3.00 a pound. It was from a local brand meat company and it was darn good.

It reminded me a bit like the real chipped beef sold for making Philly style steak sandwiches, with some spices and smoke flavoring. (not the flaked formed manure-ums sold by some companies for steak sandwiches)

We raise our own beef and one local custom butcher would slice round steak into bacon style thick slices, but the cost was an extra $1.00 a pound for the labor involved and it still didn't taste as good. I was told of a local Amish butcher that makes beef bacon (and smoked cured venison ham) on order. I have purchased apple wood smoked dried beef from him and it is first rate. But at $16.00 a pound it ought to be.
 
About the only kosher things in the stores around here is kosher salt and there are not any halal store nearby that I am aware of. I think 60+ miles is the closest. I will have to keep looking.
 
do you know how many pounds and what labor goes into a pound of dried beef. I understand it take 3 pounds of meat to make one pound of dried beef. Plus the curing chemicals and salt.
 
I am a bit of a traditionalist in many areas. However food is not one of them. I am not sure I would order more than a taste of the stuff. But I am curious how it would compare in side by side testing.
 
Actually I have no idea how dried beef is made and whether $16.00/pound is high or not. I do know it is more than I would pay for a pound of anything I would eat short of live Maine lobster. It cuts into my powder money.
 
Dried beef is wonderful. I have had beef and lamb bacon both are good and a little different. Both made by local meat lockers butchering private animals


Fleener
 
Hairy Clipper said:
I am a bit of a traditionalist in many areas. However food is not one of them. I am not sure I would order more than a taste of the stuff. But I am curious how it would compare in side by side testing.

As a fellow "food traditionalist"...If beef tastes like pork, something is seriously wrong... :haha:
 
The fat/lean ratio, flavor and texture of pork are what define bacon. Pork is for bacon, Beef is for Pastrami...
 
Hairy Clipper said:
I am a bit of a traditionalist in many areas. However food is not one of them. I am not sure I would order more than a taste of the stuff. But I am curious how it would compare in side by side testing.


Try traditional food. Much is very tasty, I’ve not done a dish that I’ve found bad, most is very good. It will add a whole new dimension to your camp or trekking experience. As a start you can check out Townsend cooking vids on you tube. I think Still water also offers some historic cooking on his you tube site.
You can go plain like journeys cakes or hasty pudding to some fairly complex dishes. I bet you will enjoy them.
 
I would say beef bacon is closer in taste to pastrami then bacon, it’s not bacon, and it’s not a good imitation, but I’ve eaten worse, fact is I’ve made worse.
 
I use to ask people...."ever notice how bacon tastes so much different than the rest of the pig? That's because the part of the pig it comes from lays in hog manure all day long."..... :rotf:
 
zimmerstutzen said:
We raise our own beef and one local custom butcher would slice round steak into bacon style thick slices, but the cost was an extra $1.00 a pound for the labor involved and it still didn't taste as good.
Ok.

I was told of a local Amish butcher that makes beef bacon (and smoked cured venison ham) on order. I have purchased apple wood smoked dried beef from him and it is first rate. But at $16.00 a pound it ought to be.
Uhm, that's commonly called "jerky". And Yes, it does take 3 pounds of beef to make 1 pound of jerky.

To all;
"Beef"-"Bacon"?
Sure , Why not, meat is meat right?
Cow's an pigs? Eeh,, It's all the same.
Like having to ask how to roast a pig.
Gosh, do it the same as beef, :idunno: Right?
 
necchi said:
To all;
"Beef"-"Bacon"?
Sure , Why not, meat is meat right?
Cow's an pigs? Eeh,, It's all the same.
Like having to ask how to roast a pig.
Gosh, do it the same as beef, :idunno: Right?

What about lab grown bacon?... :grin:

:pop:
 
tenngun said:
lab grown insulin...lab grown meat
Not even in the same category...
While insulin is easily made in the lab, it is unlikely lab-grown meat would have similar flavors, textures and marbling seen in beef.
 
Only test would be in the tasting. I wouldn’t be standing in line for it but I wouldn’t dismiss it till I tried it.
I can see Org telling Ugh about 10000 years ago ”˜ you can’t pen up the sheep, they have to run wild in the mountains, these penned sheep will taste like manure”.
 
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