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How to Make A5 Wagyu Brisket Bacon 
 A5 Wagyu Brisket Bacon

Bacon is universally loved — a crisp wave of savory, salty goodness that makes it completely irresistible. While it’s usually associated with pork, BBQ aficionados are raving about the beef version: cured and smoked beef belly (navel) or brisket. 

Since a key component to bacon is fat (it contributes to flavor and moisture, plus helps it crisp up when cooking), it’s essential to use a highly marbled cut of beef when making it yourself. And if you want to elevate your Beef Bacon experience to the next level, Japanese A5 Wagyu Brisket is the cut of choice, with outstanding marbling that renders into ribbons of melt-in-your-mouth flavor.

Check out the how-to guide from Crowd Cow, the leading online retailer of Japanese Wagyu, so that you can make your own Wagyu Bacon at home!  For more detailed instructions and pro tips, visit their blog.

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Here’s what you’ll need:

PREP

Mix spices and curing salt. Coat the Trimmed Brisket Flat on all sides with the mixture. Once applied, put the coated brisket in a sealed bag to cure. Dump any of the curing mixture that was leftover into the bag and seal.

CURE

Put the bagged and coated brisket in the fridge to cure for 4-5 days. Turn the brisket once per day and massage the meat with the liquid that has been drawn out. After 4-5 days, remove the brisket from the fridge and rinse it off with cold water. Pat the brisket dry with paper towels.

SMOKE

Prepare a smoker at roughly 215-220°F. Place the brisket on the smoker and allow it to smoke to an internal temperature of 150°F. For us, this was roughly two hours.

SLICE

Allow the bacon to cool and then slice thin, targeting no thicker 1/4." This should be thinner than your standard pork bacon!  

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