You can't blame us for being adventurous but growing up in an era whereby there is lack of options or outlets to get halal sources of meat meant that you just have to get on doing your own.
While there is various outlets now that you can get beef bacon in Singapore, nothing beats making your own and experimenting with all kinds of flavours. The single most important ingredient to start this off is Prague Powder for curing the meat, you can get these in our store and it's not something that you can get it easily here locally as well.
Here's a brief description on how to start making your own Beef Bacon at home. Do note that meat curing requires specific expertise and failure to cure meat properly may result in sickness or death. If you have no experience in this area, we advise you to read up more on this and learn the proper techniques and applications.
Step 1 - Cure The Beef
- 1/4 cup of Sea Salt
- 2 tablespoon Coarse Black Pepper
- 2 teaspoon Smoked Paprika
- 2 teaspoon Coriander Powder
- 1 teaspoon Prague Powder
The above is generally for around +- 3.5kg of beef. The best part with the reasonable amount of fats will be the Brisket Navel End. Mix the ingredients and rub it all over the meat. Seal it in a bag for 3 - 5 days. Turn the mixture every day to ensure that the meat is fully marinaded. The liquid from the beef will seep out and this is normal.
Remove it on the 5th day and dry pat the beef.
Step 2 - Smoke / Oven Bake
- Set your oven or smoker to around 90 to 120 degrees
- Ensure that the meat internal temperature is around 55 - 65 degrees
- Chill overnight and then slice the meat thinly
- Enjoy your very own beef bacon
Send us those home-made bacon that you have just made and you can stand a chance to get our complimentary seasonings package just for you.