Corned Beef Bacon
- 1500 grams (3 pounds) beef navel
- 75 grams (2 oz) kosher salt
- 17 grams (4 tbs) granulated sugar
- 4 grams (2 tbs) pink salt
- 4 grams (2 tbs) minced garlic
- 4 grams (2 tbs) pickling spice (includes peppercorns, mustard seed, coriander, red pepper flakes, allspice, mace, cinnamon, bay leaves, cloves and ginger)
Step two: Rinse the navel of all of the cure and dry overnight.
Step three: Hot smoke to an internal temperature of 140 degrees.
Step four: On a rack in a sheet pan, cook the navel in an oven preheated to 450 degrees for 30 minutes.
Step five: Reduce temperature to 250 degrees and finish off with a slow cook in the oven on a sheet pan on a rack for an additional 25 - 30 minutes depending on your oven and amount of beef. Or you can blacken on the grill til it is crispy black on the outside. Prior to that, I like to drizzle on organic honey. When blackened to your liking, slice and serve hot!
*I've heard you can take a short cut and just buy a corned beef (beef belly cut), slow cook (slow cooker would work best) as you would normally for a good corned beef outcome but no veggies and then wrap a few slices of smoked pork bacon around it and blacken it on the grill. The smoked pork bacon wrap gives it the smoked taste since this is the shortcut version.