Do any of the books you've mentioned happen to contain information on beef bacon? I'm just curious, because I've set out on a mission to try this delicacy. The cut (I think) is somewhere around the short loin, in between the short rib and the brisket. And, since we've got two large cows going to the butcher next Saturday....it seemed like the perfect time to get those parts, and proceed with some experimental curing.
As soon as we send out the "Beef-mail" to our customer list, I know the phone will ring off the hook. Should I dare to add Beef bacon to the availability list, I shan't get any sleep, I fear. Grass fed beef is a much sought-after item around here, and it would follow that grass fed beef bacon would likely send demand through the roof. I'd just like to play around with curing it, before offering it for sale. If we're lucky, the butcher will do it all for us, and it will be a non-issue. But, any books you might know of that would have a treatment on beef bacon would be most interesting!
