To make bacon using beef, instead of using the beefplate for short ribs, use it for "bacon."
It is easier if you have your butcher cut the beefplate in strips the thickness you desire. I forgot this time so I am cutting it in about 1/4" strips with an electric slicer.
Take the slices or you can use the chunk of beefplate whole and later slice it. It is easier to smoke the beefplate before slicing, but your meat will have more flavor if marinated sliced.
Marinate with:
Per pound of meat
1 Tbsp Morton's Tender Quick
1 tsp brown sugar
1 tsp maple syrup
Optional add ins: liquid smoke, black pepper, smoked paprika, turmeric, granulated garlic, chili powder, etc. You determine how "spicy" you like it. This also allows you to make it gluten free.
Place your meat in a glass or plastic container. Rub your marinade mix over the meat. Cover and keep in the refrigerator. Turn daily. Slices should be ready to smoke or use as is in 5 - 7 days. Chunks take about 10 days.
Beef "bacon" will not be as crispy as pork. It works better when wrapping filets or making "Poor Man Filets" (ground meat), because it will cook similarly to the beef it has wrapped.
