How To Cook Wagyu Beef Bacon

Lay the maple cured fullblood wagyu beef bacon slices in a skillet on the stove without overlapping the slices. Drain off the fat and reserve the fat will be used later. On medium heat render cook the bacon until crispy.

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After all the key component to bacon is the fat it contributes to flavor and moisture plus helps it crisp up when cooking.

How to cook wagyu beef bacon. Preparing the fullblood wagyu beef bacon cut the wagyu beef bacon into 1 2 inch pieces and place in a medium size sauté pan. Since brisket is leaner than the belly it s essential to have lots of marbling if using this cut to make bacon. Bacon will last up to 14 days in the fridge simply slice off pieces as needed.

In fact this is the best cooking technique for ordinary bacon as well. Slow indirect heat is a better cooking technique. Arrange the bacon slices on a pan place it in a cold oven close the door set the temperature to 400 f and then don t touch anything for 15 minutes.

Place the bacon on the grill or stovetop pan or cast iron skillet and cook for 2 minutes on each side. Place the belly into the smoker and cook until it reaches an internal temperature of 150f. Getting it right largely depends on how thinly sliced the bacon is.

A choice brisket just won t cut it. Preparing the fullblood wagyu beef bacon cut the strips of fullblood wagyu beef bacon into portions that will fit inside of the steamed buns. If you want to elevate your beef bacon.

Once at temperature cool then return to fridge to allow for easy cutting. Wagyu beef bacon is dry cured anywhere from five days to two weeks depending on the taste of the producer. Cook for 8 to 12 minutes over medium heat turning the slices of beef bacon as needed for even cooking.

Preservatives and chemicals. Another variety of beef bacon uses the brisket what the navel connects to. After the curing process it is very carefully cold smoked to infuse the beef with the signature smoky taste of bacon.