Recipe provided by Chef Jonathan Pepera, Double 8 Cattle Company Contributor
1 Double 8 Cattle Company Fullblood Wagyu Beef Navel Plate (special request / custom cut)
1 CUP Kosher Salt
8 TSP Curing Salt
1 CUP Brown Sugar
1 CUP Pure Maple Syrup
PREPARING THE MAPLE CURED FULLBLOOD WAGYU BEEF BACON
Trim the fat off of the Fullblood Wagyu beef navel plate, while leaving a 1/4 inch of fat.
Combine all of the curing ingredients (salts, sugar, and maple syrup).
Rub down all sides of the Fullblood Wagyu beef navel plate with the curing mixture.
Place the meat in a container, and wrap it in plastic film.
Refrigerate it for 7 days, turning the Fullblood Wagyu beef navel plate every day to evenly distribute the curing process.
After 7 days, remove the beef navel plate, and rinse off the cure. Pat dry.
Let it sit in a container in the refrigerator for 12 hours, allowing the meat to dry.
Preheat your smoker to 200°F, and add your favorite choice of wood or pellets. We recommend maple or apple wood.
Hang or place the beef navel plate on a wire rack in the smoker. If lying the beef navel plate on a wire rack, place it fat side down.
Smoke the beef for about 5 to 5.5 hours at 200°F until you reach an internal temperature of 150°F.
Remove the Fullblood Wagyu beef navel plate from the smoker, and place in the refrigerator until completely cooled.
Slice to desired thickness.
Make sure the beef bacon is at room temperature before cooking (pull out the bacon from the fridge 15 to 20 minutes before cooking).
Lay the maple cured Fullblood Wagyu beef bacon slices in a skillet on the stove without overlapping the slices.
Cook for 8 to 12 minutes over medium heat, turning the slices of beef bacon as needed for even cooking.
Place the maple cured Fullblood Wagyu beef bacon on a plate lined with paper towels (or pat dry with a paper towel).
Serve, and enjoy!