Beef Bacon BLT!

-Start by patting your beef belly dry with a paper towel and trimming any excess fat if needed. Weigh the beef belly to determine the amount of cure you’ll need. Use 3% of the beef belly’s weight in the bacon cure.

-Completely cover the beef belly in the bacon cure, ensuring all sides are coated evenly. 

-Wrap the beef belly tightly in plastic wrap and place it in the fridge to cure for 5-7 days. Make sure to flip the beef periodically during this time to help the cure penetrate evenly.

-After the curing period, rinse the beef belly under cold water to remove the excess salt. Pat it dry. If you want to add additional flavor, rub the beef belly with your favorite seasoning. 

-Set up your smoker for cold smoking and place the beef belly inside for a couple of hours to infuse it with smoky flavor. 

-Fire up your pit to around 200°F. Transfer the smoked beef belly to the pit and cook it until the internal temperature reaches 150°F. Once the desired temperature is reached, pull the beef belly off and place it in the fridge to chill for a couple of hours, or leave it overnight.

-After chilling, slice the beef bacon against the grain into strips, choosing your desired thickness. Heat your pit to 390-400°F and cook the bacon until it’s crispy and golden brown. Your beef bacon is now ready to be used in your favorite dishes.

White Bread:

-start by combining warm water, yeast, and an egg in a stand mixer. 

-Mix briefly, then add sugar and mix again.

- Gradually add flour and salt, mixing until a shaggy dough forms. Add in wagyu beef tallow and then knead the dough for 6-10 minutes until the dough becomes smooth and pulls away from the sides of the bowl.

-Transfer the dough to a greased bowl, cover it with plastic wrap, and allow it to rise for about an hour until it doubles in size.

- Once the dough has risen, punch it down to release any air pockets. Dust with flour if the dough is sticky, then roll it out to remove any remaining air pockets. Shape the dough into a log, pinching the seams closed.

- Place the dough log into a greased loaf pan, cover it again, and let it rise for another 30 minutes.

-Preheat your oven to 350°F and bake the bread for about 30 minutes, or until the internal temperature reaches 200°F. Once baked, remove the bread from the loaf pan and let it cool on a wire rack.

To assemble your BLT, toast slices of your homemade white bread, add mayo, layer on crispy beef bacon, lettuce, and tomato, and enjoy a delicious sandwich made entirely from scratch!