How to Make Nitrate-Free Beef Bacon at Home with a 3.5 lb Brisket Flat

If you’ve been searching for how to make beef bacon, nitrate-free beef bacon, or beef bacon without pink curing salt, this step-by-step guide walks you through the entire process—from curing to smoking to slicing.

Traditional beef bacon is usually made from beef navel (beef belly), but that cut is hard to find. This recipe uses a 3.5 lb beef brisket flat, which is widely available, leaner, and easier to slice. The result? Crispy, smoky, savory beef bacon made with celery powder instead of synthetic nitrates.

Why Make Beef Bacon at Home?

Many store-bought versions are cured with sodium nitrite (pink curing salt). While curing salts are commonly used, I prefer to avoid synthetic nitrates and instead use naturally occurring nitrates from celery powder.

Because I found it hard to find good store-bought beef bacon, I created this recipe to make it at home myself. When you make it yourself, you control:

• The quality of the beef (grass-fed, local, organic, etc.)
• The curing ingredients (natural vs. synthetic)
• The smoke flavor - choose your smoke profile
• The salt level
• The slicing thickness

Plus, it’s a rewarding week-long process that turns a humble brisket flat into crispy, smoky beef bacon.

Ruminant vs. Monogastric: Why Beef Bacon is the Superior Protein

While pork bacon is a breakfast staple, its high concentration of linoleic acid (PUFA) can lead to oxidative stress and metabolic slowing. By choosing beef bacon—sourced from ruminant animals—you are opting for a stable, saturated-fat profile that protects your mitochondria and provides significantly higher levels of Zinc, B12, and bioavailable Iron.

A breakdown on Monogastric (one stomach) versus Ruminant (multiple stomach) animals: Pork is a monogastric animal that is usually fed a diet of corn or soy (which are in abundance because they are govt subsidized crops), which makes it high in pufas, ie; the same inflammatory poly unsaturated fatty acids found in seed oils. Because pigs have only one stomach, when they are fed PUFAS, we are eating PUFAS.

Cows have a rumen, essentially a stomach with 4 compartments. Through a process called biohydrogenation, they turn grass and whatever else they are fed, including grain, into saturated fats. Contrary to what we have been told over the years, saturated fats are the fat you want to consume for optimal health. So, eating cows, high in saturated fats versus modern pork, likely fed a diet high in PUFAS, is the healthier protein choice.

Nutritional Breakdown: Beef Bacon vs. Pork Bacon

The metabolic references are due in part to my latest project, a cookbook focused on recipes to increase your metabolism. Stay tuned for more info on that!

References on PUFAS and Saturated Fat: https://pmc.ncbi.nlm.nih.gov/articles/PMC3819496/; https://pubmed.ncbi.nlm.nih.gov/8911273/; https://pubmed.ncbi.nlm.nih.gov/8911273/

Beef Bacon Ingredients

The Meat

• 3.5 lb beef brisket flat (I buy grassfed brisket from REP Provisions- use code GRILLGIRL15 for 15% off!)
  (You may use the point for more marbling, but the flat slices more cleanly.)

The Dry Cure

• 5 tbsp Kosher salt
• 5 tbsp dark brown sugar
• 5 tsp cultured celery juice powder
• 1 tbsp coarse black pepper

Equipment

• Large zip-top bag
• Smoker (I used a Big Green Egg)
• Wood chips for smoke flavor- I prefer cherry wood for beef.
• Internal meat thermometer (I recommend the Thermapen)

How to Make Naturally Cured Beef Bacon

Step 1: Cure (7 Full Days)

Why 7 days?
Without cherry powder or synthetic accelerators, the natural nitrates in celery powder need the full week to penetrate the dense brisket flat.

Instructions:

1. Mix all cure ingredients.
2. Coat brisket evenly on all sides.
3. Seal in a zip-top bag.
4. Refrigerate for 7 full days.
5. Flip the bag every 24 hours.

Step 2: Rinse & Soak (30-45 Minutes)

Brisket flat is leaner and absorbs salt quickly.

1. Rinse thoroughly under cold water.
2. Soak in fresh cold water for 30-45 minutes to prevent excess saltiness.
3. Pat completely dry.

Step 3: Form the Pellicle (24 Hours)

1. Place meat on a wire rack over a tray.
2. Refrigerate uncovered for 24 hours.

You want the surface to feel tacky. This “pellicle” helps smoke adhere and protects the lean flat during smoking.

Step 4: Smoke (2.5-3.5 Hours)

• Smoker temp: 200°F (93°C)
• Target internal temp: 150°F (65°C)
• Start checking at the 2-hour mark.
• Do not exceed 155°F.

Wood Smoke: Cherry wood adds a subtle sweetness, but hickory or oak also work well

Brisket flat can rise in temperature quickly due to its lower fat content. Be careful to watch the internal temp of the meat while it is on the smoker. Set yourself a time so you don’t forget to check the smoker periodically!

Step 5: Chill (12-24 Hours)

1. Cool on counter for 1 hour.
2. Wrap tightly.
3. Refrigerate at least 12 hours before slicing.

This prevents shredding and helps the slices stay clean.

How to Slice Beef Bacon

• Find the grain (long muscle fibers).
• Slice against the grain for tenderness.
• Use a sharp knife or meat slicer. This meat slicer is similar to the one I have.
• Slice thick or thin depending on preference.

Storage

• Refrigerator: 7-10 days
• Freezer: Up to 6 months

Slice before freezing for convenience.

Why This Beef Bacon Recipe Works

• Uses easy-to-find brisket flat instead of hard-to-source beef navel
• Naturally cured with celery powder
• Leaner cut = easier slicing
• Controlled salt level
• Custom smoke flavor

The final flavor: savory, slightly sweet, smoky, and deeply beefy—crispy like pork bacon but heartier. Plus, a healthier protein because health is wealth! 💪

FAQ: Questions People Are Asking About Beef Bacon

Below are common search questions people are asking about beef bacon right now:

What cut of meat is beef bacon made from?

Traditionally, beef bacon is made from beef navel (belly). However, brisket flat (what is used in this recipe) or point works extremely well and is much easier to find.

Is beef bacon healthier than pork bacon?

Beef, because it is a ruminant animal, versus pork, which is a monogastric animal which is often fed a high PUFA diet, is a healthier protein than modern pork. Unless you can find pork that is not fed corn or soy, (which is extremely hard), beef is an overall healthier protein based on saturated vs PUFA content. See chart and section above on Beef versus pork and a breakdown on monogastric vs. ruminant animals.

Is beef bacon halal?

Yes, beef bacon can be halal if sourced from halal-certified beef and cured with halal ingredients.

Does beef bacon taste like pork bacon?

It’s similar in texture when crisped, but flavor is:

• Beefier
• Richer
• Slightly heartier
• Less fatty (when using brisket flat)

Can you make beef bacon without nitrates?

Yes. This recipe uses celery powder, which contains naturally occurring nitrates that cure the meat without synthetic pink curing salt.

How long does it take to make beef bacon?

About 9-10 days total:

• 7 days curing
• 1 day pellicle
• 3 hours smoking
• Overnight chill

Can you make beef bacon without a smoker?

Yes. You can, however if till not have that distinctive “smoky beef bacon flavor”. In the recipe steps, instead of using a smoker, you can use your oven set to 200 degrees. You can also use a cold smoke attachment such as a “the smoking gun” which will infused your food with cold smoke. If using a smoking gun, after the meat has cured for 7 days and the pellicle has formed as in the recipe steps, place the meat into a ziplock back and infuse the meat with smoke from the cold smoker, closing the ziploc bag to let the meat infuse for 20 minutes. Then, cook in the oven until it has reached 150 internal degrees.

Why is my beef bacon too salty?

Brisket flat absorbs salt more quickly. Always soak 30-45 minutes after curing to balance salinity.

What internal temperature should beef bacon reach?

150°F (65°C).
Do not exceed 155°F or it may dry out.

Did You try this recipe? Leave me a Comment below or tag me on IG or Tiktok @Grillgirlrobyn! I want to see your tasty results!!

The post Naturally Cured Beef Bacon Recipe (Brisket Flat) appeared first on Grill Girl.