Maybe for the purists, I should just call it smoke cured brisket! I know how some people get upset when they feel the word bacon is being stolen from the pig!
I have not eaten any pork for ten years , but I used to, and there is still something about the smell of a piece of bacon frying in the pan in the morning which gets my salivary glands working overtime!
Not eating pork I had to find something to replace it, I had in the past purchased commercial beef bacon, but here in Indonesia it is incredibly expensive, when it is available! So after reading on sausagemaking.org about some of the forum members making their own bacon, I decided to have a go myself with beef. I realise that the commercial versions use beef plate, but that seems to be impossible to obtain here so I looked for the closest layering of beef and fat which was similar to pork belly. Brisket! I bought a commercial dry cure with smoke powder and rubbed up some brisket and stored in the fridge. 7 days later delicious Brisket Bacon! This is different from the American style bacon as it is not hot smoked and partially cooked, this is more akin to British Bacon which is only cold smoked!
It is a little tougher than real bacon, but the taste and more especially the cooking aroma is mouthwatering! and it still makes a good sandwich!