las vegas style beef ribs |
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| Course : |
Meat |
| From: |
HungryMonster.com |
| Serves: |
12-15 |
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| brown sugar cured cold smoked beef ribs can easily convert to bacon,just use same cutas pork bellies dry rub then lv 7-14 days cold covered. |
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Ingredients:
enough brown sugar and salt to cover side ribs 50-50 1 ounce of sodium nitrite (prague powder 1.25). Variations of seasonings are endless..honey,white pepper,cloves. I use black pepper coarse. |
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Preparation:
you can also inject between ribs equal amounts of 1ounce curing or pickle brine to help speed cure time.7 days covered in pickle cold. soak for a day to dilute salt contentif needed. Cold smoke cut w/hickory oak mix smoke do not exeed 90 deg. cont. 24hrs-until color is acheived-dont over do it. remove to cooler and chill for 4-6 hrs.or remove or fillet meat for sliceing and frying or can be grilled to finish even tho cured |
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Nutritional Information:
protein. beef bacon is not quite as fatty as. if you coat fillets w/ pea meal ,also quite good |