Angus Beef Belly Brisket Bacon

Angus Beef Belly Brisket Bacon.

I like to shop for a good beef brisket with just the right amount of marble fat and lean. I first prepare a nice brine using pickling spices kosher salt natural vinegars. After soaking for a few days I give it several soaking baths in cold water before heading to the smoker. I first smoke it whole low and slow for 3 hours to get a nice smoke ring and hickory maple flavour. I used some maple sugar in the rub for a wee bit of maple sweetness during the smoke. Once the brisket has been fully cooked I let it rest to settle all the juices before cutting the heal and toe into portions and giving the final hours of smoking to increase the flavour impact. Once they are all nicely prepared a sharp slicer is all you need and a vacum sealer to keep you beef belly bacon ready when required.