If you haven’t tried Beef Bacon, you’re in for a meaty, crispy treat!
If you’re like me, it probably doesn’t occur to you to look for beef bacon when you’re out shopping for everyone’s favorite breakfast meat. I mean, why would you look to replace something as perfectly delicious as pork bacon? Good question! And yet, when you try beef bacon, you might just find the impossible has occurred: a bacon with even more depth of flavor because it’s made with beef!
Because beef generally has more fat and marbling than pork, it has a richer, more complex flavor and you will recognize that with your first bite of crispy beef bacon. But if that’s the case, why is buying bacon made from beef not something we regularly do? Well, first of all, it’s not nearly as available as pork bacon, especially since 1924, when America was introduced to pre-packaged, pre-sliced, and affordable mass-produced pork bacon. And even though beef bacon was considered more flavorful and premium than bacon made from pork, it was also much more labor-intensive to produce and thanks to the rise of cheaper industrial pork, by the late 20th century local farms and butcher shops began to disappear and so there were fewer people making bacon from beef.
But starting in 2021, beef bacon has begun to trend again (thank you Whole Foods), and now you’ll also see it on restaurant menus, too. Although much like our beloved pork bacon in many ways (crispy, salty, delicious), beef bacon does have a meatier (beefy!) taste. It’s just as simple to prepare as pork bacon: lay the strips on a parchment-lined baking sheet and pop it in a hot oven for 20-25 minutes. The result is the chewy-crispy texture we all love, and a deep flavor that will enhance any dish you add it to. But feel free to eat it all by itself!
Beef bacon will be wonderful with anything you use pork bacon for, but one thing I found and have delighted in is the way it provides another layer of rich flavor to dishes that begin by cooking bacon. For example, Beef Bourguignon and Coq au Vin come out even more delectably savory when I start them with beef bacon.
What To Know About Beef Bacon
Beef bacon comes from the belly, brisket or round areas of the cow and just like pork bacon is cured and smoked (though you can buy uncured beef bacon as well). Interestingly, although beef generally has more fat than pork, when beef bacon is made from the round, it has less fat than pork bacon. Beef bacon is also the perfect choice for people who don’t eat pork, for personal, cultural, or religious reasons. The texture of beef bacon can be more chewy than pork but if you prefer it more crispy, just be sure to buy thin slices. The most important thing to know, though, is that beef bacon delivers on the salty, smoky, meaty taste we love!
FAQs & Tips
How to Make Ahead and Store
Cooked and cooled beef bacon can be stored in an airtight container in the refrigerator for 3-4 days. You can reheat the bacon between paper towels in the microwave at 10-second intervals until warmed through. It will also last in a freezer-safe bag in the freezer for up to one month.
Can Beef Bacon Be Cooked on the Stovetop?
Yes. You can cook beef bacon the same way you cook pork bacon – in the oven or on the stovetop.
Which Bacon is the Healthiest to Eat?
Generally, turkey bacon is considered the healthiest bacon to eat. But that said, turkey bacon is made from seasoned ground turkey meat that is pressed into slices and then cured and smoked. All bacon is processed meat so according to health guidelines, it should be eaten in moderation.
Serving Suggestions
With its deeper more concentrated flavor, beef bacon adds a layer of umami goodness everywhere it goes. Enjoy it in a classic American breakfast with Sunny-Side Up Eggs, Hash Browns, and an English Muffin, or crumbled on the top of either these Baked Egg and Kale Cups or Savory Oatmeal. For a great lunch, do a riff on a BLT with beef bacon and Swiss Chard in between two slices of toasted Challah that have been slathered with Tomato Chutney. And speaking of tomatoes, chopped beef bacon is the perfect complement to this Tomato, Basil, and Blue Cheese Salad.
Let’s talk dinner! Add a layer of decadent beefy flavor to this Filet Mignon by wrapping each steak in a slice of beef bacon (then sear it and bake it off, just like the recipe instructs). And since there’s no such thing as too much bacon, serve that beautiful steak with Bacon-Wrapped Asparagus or crumbled beef bacon on top of Roasted Brussels Sprouts (and some creamy, delicious Scalloped Potatoes). Or for more casual fare, top this awesome BBQ Hamburger with slices of crispy beef bacon, and serve it with these mind-blowing Baked Chili Cheese Fries with Bacon and Ranch (of course, use your beef bacon in this recipe!).
Beef Bacon
Ingredients
- 8 strips beef bacon
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- Place the beef bacon strips side by side on the prepared baking sheet. It’s fine if they touch as they will shrink during cooking.
- Bake in the preheated oven for 20 to 25 minutes, or until the bacon is golden brown and crispy.
- Remove the bacon from the oven and transfer it to a plate lined with paper towels to drain any excess fat.
- Serve the crispy beef bacon as desired and enjoy your meal!
Cooked on Blackstone as advertised with yummy, yummy results. Served with easy-over eggs and hashbrowns. Every bit as good as steak & eggs!
Awesome, thanks for letting me know Mark 🥓