As mentioned in the previous post on beef bacon, 3 minutes were added to the cook time at the same temperature since the previous batch was somewhat tough and not entirely crispy—despite looking crispy from the top.

The three added minutes surprisingly didn’t change it as much as I thought it would. That being said, there are plenty of different temp/time recipe variations ahead. This is only the second recorded bake.

Results

• Raw Weight: 1 lb
• Temperature: 360°F
• Bake Time: 33 minutes (incl. preheat)

It didn’t seem to look much different than the previous batch as it was taken out of the oven. Sure enough, it was only a bit more crispy and still tougher than pork bacon.

In the past, I’m sure there were plenty of times where I didn’t notice any toughness with beef bacon. It makes me wonder whether it’s the relatively low bake temp/time or if it’s the nature of beef belly that makes it tough.

One positive thing about this temperature, though, is that I again did not hear much, if any, splattering.

I’m going to keep adding 3 minutes to the cook time until it becomes too crispy, whether it’s still tough or not. After that point, 375°F will begin to be used.