Beltie Bacon

From our dry-aged Beltie Beef, we take meat from the navel plate, cure it for 5 days in a mixture of salt and sugar, and then smoke it for 1/2 a day.  It's a labor of love but it is so delicious and not as greasy as pork bacon! Our beef bacon also packs more protein than pork bacon - our beef bacon is 6 grams of protein per slice. Pork bacon usually has around 2 grams of protein per slice.