We make our beef bacon out of beef brisket.
For every 4 pounds of beef brisket, make this curing rub:
3 T kosher or pink Himalayan salt (not table salt)
1/3 c brown sugar
2 T black pepper
2 tsp paprika
1 tsp pink curing salt
And combine together until well blended. We usually use 10 to 12 lbs of beef brisket, so we increase the measurements for our curing rub mix 2-1/2 to 3 times.
On the morning of the 1st day, rub the mix into the surface of the beef, making sure all sides are well coated. Place into a large zip lock bag, and keep in the fridge to cure for 4 days. On the morning of the 2nd day, massage the cure rub and marinating liquid into the beef, and turn, returning to the fridge. Do likewise on the morning of the 3rd and 4th days.
Plan to smoke the beef bacon on the 4th day. We soak apple wood chips in water for 20 to 30 minutes before smoking. Then we smoke the brisket using indirect heat, until the meat reaches an internal temperature of 150 degrees. We converted a Weber kettle grill into a smoker, but many people just use a smoker intended for the purpose.
Once the bacon is smoked to temperature, remove from smoker and refrigerate overnight. It is best thinly sliced, and easier to thinly slice when cold. We thinly slice the brisket on a meat cutter, and wrap with freezer paper in 1 pound packs, and freeze. To use, cook in a medium low skillet until crisp, or use in recipes as instructed. The beef bacon will keep in the fridge 14 days.
Original beef bacon inspiration from Jess Pryles. Thank you Jess!