As soon as you learn how to make Beef Bacon Strips, you’ll be on a flavor-packed adventure. You can sprinkle crispy bits on salads or donuts, eat it in long strips with your eggs, or wrap it around turkey, chicken breasts, or meatloaf for an extra burst of goodness. The trick to making it taste rich and slightly sweet is to cook it over low heat, letting the fat gently render without burning the yummy meaty bits.

Beef bacon has become popular all over the world because it tastes great and is a great alternative to pork bacon, winning over foodies one bite at a time.

Beef Bacon Strips

Even though not everyone likes the classic taste of bacon, some people also can’t cook pork bacon because of cultural or social reasons. For these people, beef bacon is a great alternative. Beef bacon that is cooked well has a more delicious flavor and crispier texture than pork bacon. Finding beef bacon in stores can be hard, though.

Since it’s not mass-produced like regular bacon, people who want a beefy snack might feel alone. No worries! I’m here to ensure that all of my readers get a chance to enjoy the delicious flavor and texture of beef bacon. I usually keep both beef and pork bacon at home, and I switch between them for breakfast, lunch, and other meals.

Also, beef bacon can be used in a lot of delicious recipes, and I’ll be giving you some of them soon. So keep on reading and get ready to learn more about beef bacon.

Why is bacon so different from other meat forms?

This is because thin pieces are usually cut from a pork belly with a lot of fat. In Canada and Australia, pork loin is sometimes also used to make bacon. This fat content is what makes bacon fat when you cook it, giving you enough grease to cook beef bacon without needing to add more oil. For beef bacon, slices are cut from the belly, and when they are cooked, the fats make a beautiful golden stripe on each piece.

Beef brisket bacon has also grown in popularity recently. You don’t always have to use belly meat for bacon; beef brisket can do the job just as well. In fact, it gives a nice, fatty cut of meat that’s ideal for bacon.

Cutting bacon from the brisket can be difficult, so I always recommend leaving this job to the experts. Before curing, you can cut away any extra fat or meat you want. Just wrap it in plastic until you’re ready for the curing process.

Beef belly bacon has become a popular alternative to traditional pork bacon, not only because it tastes different but also because it allows people to try new ways to make classic dishes. With beef bacon, you can add flavor to a lot of different dishes, like scrambled eggs, quiches, lasagna, sandwiches, bacon cups, and muffins. There are a lot of things you can do with beef bacon, so get creative and enjoy the tasty world of beef bacon!

How to Make Beef Bacon Strips?

Get ready to make beef bacon before your next meal and surprise your family and friends with a beefy treat. There are four important steps to making delicious bacon. We’ll start with raw meat, then cure it, smoke it, and cook it. At each step, we’ll talk about how important it is to transform beef.

As I’ve already said, belly or navel beef is best for this task, but you can also use brisket if you want to try something new. Make sure to pay close attention to the timing of each step, as one mistake can throw off the whole recipe. I know this from personal experience!

If you’re on a health-conscious diet, you might want to cut back on sugar or use an alternative like low-carb sweeteners. Brown sugar can also be used instead of white sugar. If you like milder flavors, skip the paprika and use ground black pepper to season the bacon.

A dry spice rub helps cure and dry the beef, so don’t use wet ingredients like lemon juice. Remember, we are making bacon, not grilled beef! The four steps of making bacon are curing the meat, drying it, smoking it, and finally, cooking it. Let’s dig deeper into these steps and get you closer to that delicious beef bacon.

Ingredients

These amounts are for a 5 lb piece of beef belly. You can change them based on your taste preferences and the spices you choose.

• 5 lb beef of belly
• 1/4 cup of dry spices (choose your preferred mixes, such as paprika, black pepper, and garlic powder)
• 1/4 cup of sugar (or an alternative low-carb sweetener)
• 1/4 cup of kosher salt (or fine sea salt)

Curing Beef Bacon

• Curing is like marination, as it infuses flavor into the meat while tenderizing it.
• Choose the portion of the beef belly you want to use for your bacon.
• Slice the belly so that the fat extends longitudinally in the rectangular beef piece.
• Gently rub the beef with dry spices and sugar.
• For even flavor, mix spices, sugar, and salt together before rubbing on both sides of the bacon.
• Place the belly in a Ziplock bag and refrigerate for 3 to 5 days.
• Shake and flip the bag once a day to ensure even curing.
• Maximum of 5 days for optimal results.

Drying Beef Bacon

• Rinse the cured meat thoroughly under cold tap water, making sure every part is washed and rinsed.
• Place the meat on layers of paper towels to absorb excess water and pat dry.
• Ideally, refrigerate the meat overnight for better drying.
• If short on time, refrigerate for a few hours, uncovered, before proceeding.

Smoking Beef Bacon

• Prepare the smoker (gas, electric, etc.) and set the temperature to 200-215°F.
• Prepare the smoker grill or baking sheet to smoke the dried beef.
• Remove the smoker lid, place the beef inside, and cover the lid.
• Check the internal temperature using a kitchen thermometer.

Cooking Beef Bacon

Like pork bacon, beef bacon can be cooked in different ways, with searing being one of the most popular.

• Slice the smoked beef bacon into thin slices, about 1/4 to 1/2 inch thick, before you cook it.  Most of the time, thicker cuts of pork bacon are used, while thin slices are preferred for beef bacon.
• Follow the golden fat ribbons extending through the meat to guide your slicing of the bacon strips.
• In a pan over medium-low heat, sear the slices until they become crispy.

Storing Beef Bacon

Cooked beef bacon can be stored in the refrigerator for up to 14 days, allowing you to enjoy it for nearly half a month.

Want more beef bacon awesomeness? Share the tempting image below on your Pinterest board and invite your friends to join in the beef bacon fun! Let’s make a delicious stir and enjoy this delightful treat together.

This golden Cheesy Hasselback Potato Gratin recipe delivers all the creamy delight of a classic potato gratin, with many crispy edges due to the Hasselback potatoes. Additionally, this Hasselback potato gratin satisfies my need for creamy and cheesy goodness.

Mixing a potato gratin with Hasselback roast potatoes, we tend to deliver the best creamy-in-the-middle, crispy-on-top casserole. It’s excellent for the Thanksgiving or Christmas table, or any night you would like a show-stopping dish.

Why is Hasselback Potato Gratin so good?

By the arrangement of the potatoes accordion-style, rather like with Hasselback roasted potatoes, you get an ultra-crispy top with a creamy, cheesy and tender center.

Tossing the potato slices with the cream and cheese combination guarantees equal distribution within the baking dish.

Cheesy Hasselback Potato Gratin Recipe

Ingredients

• 3 oz of finely grated Gruyere cheese
• 2 oz of finely grated Parmigiano-Reggiano cheese
• 2 cups of heavy cream
• 3 cloves of garlic, minced
• 1 tablespoon fresh thyme leaves, roughly shredded
• Kosher salt and ground black pepper
• 3 (or more) pounds of russet potatoes, sliced and peeled 1/8 in. thick on a slicer (5 to 6 medium size potatoes) (Use mandoline)
• 2 tablespoons of unsalted butter

Instructions

• Adjust the oven rack to the middle position and heat the oven to around 400°F.
• Mix the cheeses in a large bowl. Move 1/3 of the cheese mixture to a separate bowl and put it aside. Add garlic, cream, and thyme to the cheese mixture. Season it well with salt and pepper.
• Add prepared potato slices and toss with your hands till each slice is coated with a cream mixture. Ensuring to separate any slices sticking along to get the cream mixture in between them.
• Grease a skillet with butter nicely.
• Take a handful of potatoes, arrange them into a neat stack, and lay them within the skillet with their edges aligned vertically.
• Continue putting potatoes in a casserole, operating around the perimeter and into the middle till all potatoes are added.
• Potatoes ought to be very tightly packed. If necessary, slice more potato, coat with cream mixture, and add to the casserole dish.
• Pour excess cream/cheese mixture equally over potatoes till the mixture comes halfway up the edges of the skillet casserole. You will not need all excess liquid.
• Cover the casserole tightly with foil and move it to the oven. Take away the foil and continue baking until the top is pale golden brown, about 30 minutes.
• Slowly take away from the oven, sprinkle with the remaining cheese, and return it to the oven.
• Bake till deep golden brown and crisp on top, around 30 min.
• Remove the Cheesy Hasselback Potato Gratin from the oven, let it rest for a couple of minutes, and serve.

Pin the image below if you like this recipe!!!

Is it possible to make low-carb Turkish Borek? Yes! This Turkish meal is one of my favorites. You can find a good traditional Borek in Turkey, Middle Eastern countries, and a few other European countries, like Bosnia and Serbia. So, I’ve decided to share this delicious yet low-carb borek recipe with you.

What is Turkish Borek?

Borek is a traditional Turkish savory pastry filled with spinach and cheese but can also be made with minced meat, sausage, and vegetables such as zucchini and tomato sauce. Parsley, frequently featured in Middle Eastern cuisine, is a common herb added to borek.

This Borek is delicious with filling low-carb and can be served for lunch or dinner. Savory Minced beef is nestled with very rich fillings and tangy feta cheese inside a soft grain-free, gluten-free, and fermented dough, baked to perfection and soaked in yummy juices. You could easily make this beforehand and pop it in the oven when you’re ready to cook it.

Low-Carb Turkish Borek Recipe

Ingredients

Dough:

• 1 1/2 cups shredded mozzarella (6 oz)
• 2 tbsp cream cheese (1.1 oz)
• 1 cup almond flour (3.5 oz)
• 1 whole egg

Filling:

• 1.1 pound minced beef
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 small yellow onion, diced (2.5 oz)
• 1 cup sliced mushrooms (2.5 oz)
• 1 tbsp ghee (15 ml)
• 2 cups fresh baby spinach, chopped (2.1 oz)
• 8.8 oz Feta or Börek cheese

Instructions

1. Prepare the Filling:

   • In a large skillet, combine minced beef, mushrooms, onion powder, garlic powder, salt, pepper, and diced onion.
   • Add ghee and cook until browned.
   • Add chopped spinach and stir until wilted.
   • Remove from heat and let cool.
   • Once cool, mix in crumbled feta or Börek cheese. Allow it to cool completely.

2. Preheat the Oven:

   • Set your oven to 400°F (fan assisted) or 425°F (regular).

3. Make the Dough:

   • Place mozzarella and cream cheese in a microwave-safe bowl.
   • Microwave on high for 1 minute, stir, then heat for another 30 seconds.
   • Stir until smooth, then mix in almond flour and egg until a smooth dough forms.

4. Roll Out the Dough:

   • Place dough on a bench lined with baking paper.
   • Roll it into a long, thin rectangle. Work quickly to prevent the dough from becoming fragile.

5. Assemble the Börek:

   • Spread the filling along the long side of the dough.
   • Roll into a long log.

6. Final Touches:

   • Beat the second egg and brush it over the top. Optionally, sprinkle sesame seeds.

7. Bake:

   • Bake for 25 minutes.
   • Let it rest for 5 minutes after baking to allow juices to soak into the dough.

8. Storage:

   • Store in the fridge, covered, for up to 5 days. However, Börek is best enjoyed fresh.

Nutrition