Major lurker coming out to ask a question... the other day was thinking of
beef bacon I had once as a kid. I have always kept a look out for it in the
markets but no luck 30 years later. I remember having it back in the 60s as
a kid once.
Could Beef bacon be some sort of cured brisket cap?
Anyone heard of it? A recipe would be appreciated.

Thanks,

Brad

SonoranDude wrote:

Major lurker coming out to ask a question... the other day was thinking of
beef bacon I had once as a kid. I have always kept a look out for it in the
markets but no luck 30 years later. I remember having it back in the 60s as
a kid once.
Could Beef bacon be some sort of cured brisket cap?
Anyone heard of it? A recipe would be appreciated.

I know of people using Hi Mountain Buckboard Bacon Cure on brisket
points and calling it "beef bacon". I haven't tried this myself
but I hear it's good.

http://shop.himtnjerky.com/cgi/cp-app.cgi?usr=50X4610680&rnd=3560507&rrc=N&cip=64.17 1.12.214&ad=www.google.com&pg=prod&ref=41&cat=5&ca tstr=HOME:5

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Thu, 11 Mar 2004 21:18:13 -0700, "SonoranDude"
wrote:

Major lurker coming out to ask a question... the other day was thinking of
beef bacon I had once as a kid. I have always kept a look out for it in the
markets but no luck 30 years later. I remember having it back in the 60s as
a kid once.
Could Beef bacon be some sort of cured brisket cap?
Anyone heard of it? A recipe would be appreciated.

Thanks,

Brad

Yeah, I do. back in Montreal about mid-late 60ies. I t was called
'beef fries' and favoured by a Jewish friend of mine. he didn't keep
Kosher, but still eschewed pork. I tried it - it didn't float my
boat.

Haven't heard tell of it in years, Brad. Sorry.

Harry

Thanks Reg, I think I'll give your idea a try on a small peice.. Looks like
good stuff. Thanks for the link,
Brad

"Reg" wrote in message
. com...
SonoranDude wrote:

Major lurker coming out to ask a question... the other day was thinking
of
beef bacon I had once as a kid. I have always kept a look out for it in
the
markets but no luck 30 years later. I remember having it back in the 60s
as
a kid once.
Could Beef bacon be some sort of cured brisket cap?
Anyone heard of it? A recipe would be appreciated.

I know of people using Hi Mountain Buckboard Bacon Cure on brisket
points and calling it "beef bacon". I haven't tried this myself
but I hear it's good.


http://shop.himtnjerky.com/cgi/cp-ap...3560507&rrc=N&
cip=64.171.12.214&ad=www.google.com&pg=prod&ref=41 &cat=5&catstr=HOME:5

--
Reg email: RegForte (at) (that free MS email service) (dot) com

It's like calling a standing rib roast "Prime Rib" when it's not
graded USDA Prime.

There is no such thing as beef "bacon" (Hey want to see my new
Mercedes, it's made by Kia!)

You can put a cat in the oven, but that doesn't make it a biscuit.

These are the kind of things that drive me crazy.

I need to swith to decaf.

"SonoranDude" wrote in message ...
Major lurker coming out to ask a question... the other day was thinking of
beef bacon I had once as a kid. I have always kept a look out for it in the
markets but no luck 30 years later. I remember having it back in the 60s as
a kid once.
Could Beef bacon be some sort of cured brisket cap?
Anyone heard of it? A recipe would be appreciated.

Thanks,

Brad

Another lurker here... Found this:

http://curleyssausagekitchen.com/beef_bacon_1.html

If you try it, please post here, would be interested in the results.

Rich G.

SonoranDude wrote:

Thanks Reg, I think I'll give your idea a try on a small peice.. Looks like
good stuff. Thanks for the link,

Anytime. I'll probably try this myself soon with one of my own cure
mixes. Let me know how it works out if you try it.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

SonoranDude wrote:

Major lurker coming out to ask a question... the other day was thinking of
beef bacon I had once as a kid. I have always kept a look out for it in the
markets but no luck 30 years later. I remember having it back in the 60s as
a kid once.
Could Beef bacon be some sort of cured brisket cap?
Anyone heard of it? A recipe would be appreciated.


This isn't really an anwer to your question, but a related blithering.

As it's that time of the year for cheap corned beef at the supermarket,
I always get some point cuts and Q them up. Parts of brisket are fatty
enough that it doesn't all cook out even when the meat has gotten
tender.

I like to take those parts and slice thinly, then fry up like bacon. The
taste is excellent, makes a nice sandwich with sharp cheddar or fresh
ripe tomatoes (not now, of course).



Brian Rodenborn

"Steve Wertz" wrote in message

Maple. Ptewwey! Maple and meat don't mix, IMNSHO.

-sw

I make a breakfast sausage with maple and apples in it. Maple smoke bacon
is good also.

I don't use maple with beef though.
Ed

http://pages.cthome.net/edhome

On Fri, 12 Mar 2004 19:47:46 -0600, Steve Wertz
wrote:

It's perfectly fine to call a Rib Roast a Prime Rib regardless of the
USDA grade it carries (or lack of grading).


I'm afraid this is one of those "chicken or egg" opinions that will
never really be answered to any ones satisfaction.

I've seen respected chefs like James Beard use the term "Standing
(Prime) Rib in his classic "American Cooking" and I've read one of the
worlds most respected authorities on meat, Merle Ellis, say that a rib
roast is a rib roast unless it's USDA prime.

No matter what you want to call it, we both agree that how it's cooked
is of paramount importance.

Well, got ta run. I'm making "Real Texas BBQ Brisket" for dinner
tonight. It's been in the crock pot overnight and it's time to dump
in some Hunt's BBQ sauce.

"BKahuna" wrote in message
...
On Fri, 12 Mar 2004 19:47:46 -0600, Steve Wertz
wrote:

It's perfectly fine to call a Rib Roast a Prime Rib regardless of the
USDA grade it carries (or lack of grading).


I'm afraid this is one of those "chicken or egg" opinions that will
never really be answered to any ones satisfaction.

I've seen respected chefs like James Beard use the term "Standing
(Prime) Rib in his classic "American Cooking" and I've read one of the
worlds most respected authorities on meat, Merle Ellis, say that a rib
roast is a rib roast unless it's USDA prime.

No matter what you want to call it, we both agree that how it's cooked
is of paramount importance.

Well, got ta run. I'm making "Real Texas BBQ Brisket" for dinner
tonight. It's been in the crock pot overnight and it's time to dump
in some Hunt's BBQ sauce.

Musta chopped it up. I ain't seen a crockpot big enough to hold a "real
Texas brisket."
Jack

On Sat, 13 Mar 2004 11:10:08 -0600, Steve Wertz
wrote:


Yes it will. Ask the USDA, the people responsible for the grading
system and naming the different cuts of meat. They'll tell you
exactly what I just said.

Anybody who claims otherwise is an ignorant, pigheaded idiot.

-sw

Steve, it's better to keep your mouth shut and be thought the fool
than to open it and remove all doubt. The words "Prime Rib" are a
marketing buzz word coined by the restaurant trade years ago. It may
have found common usage, even by some meat purveyors, but that doesn't
mean it's correct. It's used in reference to a recipe, not a cut.

There are nine primal cuts, that is to say major sections, of a beef
carcass: These are the anatomical distinctions of the carcass.
According to the USDA as well as the National Cattleman's Beef
Association and Beef Council, they a

Chuck
Rib
Short loin
Sirloin
Round
Shank
Brisket
Flank

The key work is 'PRIMAL", NOT PRIME! Primal is a anatomic term, Prime
is a grade. Primal refers to the major anatomical
subdivisions/sections of the carcass. For instance the entire brisket
with deckel comes from the primal section called brisket. But you
can't say "Prime Brisket" no more than you could say "Prime Flank"
unless it came from the primal section of a USDA Prime graded cow.
You can buy the entire short loin (a primal cut) and break it down to
the various steaks, but they wouldn't be "prime t-bones, or prime
porterhouse" unless the primal short loin was graded prime.

Here's the chart that the ignorant pig headed idiots of the National
Cattleman's Beef Association and Beef Council put out to show the
primal breakdown and retail cuts:
http://www.beef.org/documents/BME_chart.pdf

Here's what the ignorant, pigheaded idiots at the USDA have to say
about that:
http://www.ams.usda.gov/lsg/imps/imps100pc.pdf

Go ahead and look at the entire document. If you look at the entire
93 pages, you will see that the words "prime rib" are never mentioned.
The only place the word Prime appears is on page 5. The specifications
for the various cuts of the beef rib are described on pages 24-29.

So Steve, I think I will take the word of the ignorant, pigheaded
idiots at the NCBA, and the equally ignorant, pigheaded idiots at the
USDA.

Balls in your court!

Steve Wertz wrote in
:

On Sat, 13 Mar 2004 15:15:41 -0500, BKahuna
wrote:

On Sat, 13 Mar 2004 11:10:08 -0600, Steve Wertz
wrote:


Yes it will. Ask the USDA, the people responsible for the grading
system and naming the different cuts of meat. They'll tell you
exactly what I just said.

Anybody who claims otherwise is an ignorant, pigheaded idiot.

-sw

Steve, it's better to keep your mouth shut and be thought the fool
than to open it and remove all doubt. The words "Prime Rib" are a
marketing buzz word coined by the restaurant trade years ago. It may
have found common usage, even by some meat purveyors, but that doesn't
mean it's correct. It's used in reference to a recipe, not a cut.

This has been discussed here and other newsgroups for years and
the consensus is that I (we) are right, and that you are an idiot.

Here's what the ignorant, pigheaded idiots at the USDA have to say
about that:

Thanks for writing back. The 'prime rib' is an accepted and
established name for a rib roast. The prime in the name does not
reflect the grade of the meat. You can buy rib roasts that are
USDA Choice, USDA Prime, or graded by the store.
Sincerely,
Meat and Poultry Hotline

You really think Denny's is selling USDA Prime Rib for $5/pop? Or
why thousands of other restaurants offer prime rib that is not
USDA Prime?

Why haven't they been sued for false advertising? Heck - you
could make millions! I suggest you run along and start preparing
your case and start naming the defendants for BKahuna vs. Everyone

Case closed, Dumb****.

-sw


Stevie....makin friends. LMAO

--
StocksRus®

On Sat, 13 Mar 2004 11:10:08 -0600, Steve Wertz
wrote:

On Sat, 13 Mar 2004 09:12:10 -0500, BKahuna
wrote:

On Fri, 12 Mar 2004 19:47:46 -0600, Steve Wertz
wrote:

It's perfectly fine to call a Rib Roast a Prime Rib regardless of the
USDA grade it carries (or lack of grading).

I'm afraid this is one of those "chicken or egg" opinions that will
never really be answered to any ones satisfaction.

Yes it will. Ask the USDA, the people responsible for the grading
system and naming the different cuts of meat. They'll tell you
exactly what I just said.

Anybody who claims otherwise is an ignorant, pigheaded idiot.

-sw
Here's what the Canadian Beef Guys say www.beefinfo.org
On the rib part of the carcass - ribs 1-6 can make 'standing rib'
roast. Ribs 7-12 can make 'prime rib' roast. This is regardless of
whether they have been de-boned [a criminal act], or not and the
grading of the carcass from which they came.

If cut to streaks, [we don't do Delmonicos here], the first 6 ribs can
be called Porterhouse and the remainder are T-Bones.

My own butcher doesn't distinguish and calls them all T-Bones, but
the 1st 6 go to the regular customers.

Harry

"Steve Wertz" wrote in message
...
On Sat, 13 Mar 2004 21:25:37 GMT, "StocksRus®"
wrote:

Stevie....makin friends. LMAO

Speaking of morons... There sure are a lot of new ones on the
block lately: Ray Gordon, StocksRus, BKahuna, Jason in Dallas, as
well as the old standby's like Kent Hagen and Kevin.

ObFood: Smoked mussels tomorrow (maybe tonight). I'm starting
with the large pre-cooked greenlip mussels on the half shell
(2lbs), drizzled with veggie oil and a pinch of Prudhomes
Blackened seafood seasoning on each one. Much easier and
consistent than using fresh ones and they turn out just right -
don't shrink or dry out at all.

-sw
I've got a 5# boston butt and a similar sized wild hog roast (can't remember
what part of the hog I cut it off of). defrosting now to go on the pottery
in the am. cym fer both then Cavenders on top. I'm not sure yet if I'll pull
these or slice 'em...maybe pull one and slice the other.
Jack