Recipe of Ultimate Maple Cured Wagyu Beef Bacon
Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Perfect Maple Cured Wagyu Beef Bacon. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Maple Cured Wagyu Beef Bacon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Maple Cured Wagyu Beef Bacon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Maple Cured Wagyu Beef Bacon using 5 ingredients and 4 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Maple Cured Wagyu Beef Bacon:
- 1 Double 8 Cattle Company Fullblood Wagyu Beef Navel Plate (special request / custom cut)
- 1 CUP Kosher Salt
- 8 TSP Curing Salt
- 1 CUP Brown Sugar
- 1 CUP Pure Maple Syrup
Instructions to make Maple Cured Wagyu Beef Bacon
- 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. - 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.
- 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
- 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!
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So that's going to wrap it up with this exceptional food Steps to Prepare Any-night-of-the-week Maple Cured Wagyu Beef Bacon. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!