Homemade Gluten-Free Beef Bacon: Carnivorous Crisp Crusade
Beef bacon is made by curing a thin cut of beef — usually brisket or beef navel — with a salt and spice rub, then baking or smoking it until crisp. The result is similar to pork bacon in texture and use, with a deeper, beefier flavor. It’s a good option for anyone avoiding pork and is naturally gluten-free as long as you use certified gluten-free curing ingredients.
This is a multi-day project — the meat needs 5 to 7 days in the fridge to cure fully before cooking. The active work is minimal, but plan ahead.
Ingredients
Cure rub
- 3 tablespoons kosher salt
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon curing salt #1 (optional — adds a pink color and extends shelf life; use only certified gluten-free)
- 1 teaspoon liquid smoke (optional)
Meat
- 2 lbs beef brisket or beef navel, sliced about ⅛-inch thick
Equipment
- Mixing bowl
- Sealable bag or airtight container
- Wire rack and baking sheet
- Oven
- Sharp knife or meat slicer
A Note on Curing Salt
Curing salt #1 (also called pink curing salt or Prague Powder #1) is optional but recommended if you plan to store the bacon for more than a few days or want the characteristic pink color. It contains sodium nitrite, which inhibits bacterial growth during the cure. If you skip it, the bacon is safe to eat but should be used within a few days of cooking and kept refrigerated. Always use curing salt at the correct ratio — ½ teaspoon per 2 lbs of meat is within safe guidelines.
Instructions
Step 1 — Mix the cure Combine all the cure rub ingredients in a bowl and stir until evenly mixed.
Step 2 — Slice and coat the beef If your beef isn’t already sliced, chill it in the freezer for 30–45 minutes — partially frozen meat is much easier to slice thinly. Aim for slices about ⅛-inch thick. Coat each slice thoroughly with the cure rub, pressing it into both sides.
Step 3 — Cure in the fridge Place the coated slices in a sealable bag or airtight container. Seal and refrigerate for 5 to 7 days, flipping the bag or turning the slices once a day to distribute the cure evenly.
Step 4 — Rinse and dry After curing, remove the slices and rinse them thoroughly under cold water to remove excess salt. Pat completely dry with paper towels.
Step 5 — Form the pellicle (optional but recommended) Place the rinsed, dried slices on a wire rack over a baking sheet and refrigerate uncovered for 12 to 24 hours. This drying step forms a tacky surface called a pellicle, which helps smoke adhere if you’re smoking the bacon, and also helps the exterior crisp up better during baking.
Step 6 — Bake Preheat oven to 350°F (175°C). Lay the slices in a single layer on a parchment-lined baking sheet with a wire rack underneath if possible — elevating the slices helps them crisp more evenly. Bake for 20–30 minutes, flipping halfway through, until the bacon reaches your desired level of crispness.
Step 7 — Cool and serve Let the slices rest for a few minutes after baking — they crisp up further as they cool.
Tips
- The thinner the slice, the crispier the result — rubbery beef bacon is almost always due to slices that are too thick
- Rinse the cured meat thoroughly — if it tastes too salty before cooking, soak the slices in cold water for 30 minutes and taste again before baking
- For a smokier flavor without a smoker, use both liquid smoke in the cure and smoked paprika
- If using a wire rack during baking, the fat drips away from the meat as it cooks, producing a crisper result
- Beef navel has more fat marbling than brisket and produces juicier, richer bacon — worth seeking out from a butcher if possible
Variations
- Maple: Add 1 tablespoon of maple syrup to the cure rub for a sweeter, candied result
- Spicy: Add ½ teaspoon cayenne or chipotle powder to the cure
- Coffee: Add 1 teaspoon of finely ground coffee to the rub for a bold, smoky depth
- Smoked: Instead of baking, smoke the cured slices at 200°F with hickory or applewood until they reach an internal temperature of 150°F
- Keto/low-sugar: Omit the brown sugar from the cure — the salt and spices still work effectively
Storage
- Cooked beef bacon: up to 1 week in the fridge in an airtight container
- Uncooked cured slices (after the cure, before cooking): up to 1 week refrigerated
- Freezer: stack slices between parchment paper, freeze for up to 3 months — thaw overnight in the fridge
- Reheat in a skillet over medium-low heat for 5–10 minutes
Nutritional Information (per 2 slices, approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | ~14 g |
| Fat | ~7 g |
| Carbohydrates | ~1 g |
| Sodium | ~480 mg |
✓ Gluten-Free ✓ Wheat-Free ✓ Dairy-Free ✓ Paleo-Friendly ✓ Low-Carb Option Available
Recipe Details
- Cuisine: American
- Course: Breakfast / Ingredient
- Skill Level: Intermediate
Frequently Asked Questions
Why is my beef bacon rubbery? Thick slices are almost always the cause. Beef bacon needs to be sliced very thin — around ⅛ inch — to crisp properly. Thicker slices will cook through but stay chewy rather than crisping up.
My bacon turned out too salty — what went wrong? Some saltiness is expected, but if it’s overwhelming, the rinse step wasn’t thorough enough. Rinse cured slices under cold running water for a full minute per side. If it’s still too salty after rinsing, soak in cold water for 20–30 minutes before patting dry and cooking.
Do I need curing salt? No — it’s optional. Without it, the bacon will be grey rather than pink, and the shelf life after cooking is shorter. If you use it, follow the amount carefully — curing salt is used in very small quantities relative to meat weight.
Can I make this without an oven? Yes. Cook the cured slices in a skillet over medium heat, turning occasionally, until crisp. This works well for small batches.
What cut of beef works best? Beef navel (also called beef plate) is the closest equivalent to pork belly and produces the richest, most bacon-like result. Brisket is easier to find and works well too, though it’s slightly leaner.
Homemade Gluten-Free Beef Bacon Recipe
Ingredients
Equipment
Method
- In a bowl, combine kosher salt, sugar, smoked paprika, black pepper, garlic powder, onion powder, and curing salt if using.
- Rub the mixture evenly over the beef slices, coating all sides.
- Transfer the beef to a sealed bag or container and refrigerate for 5 to 7 days, turning once a day so the seasoning cures evenly.
- After curing, lightly rinse the beef under cold water to remove extra salt, then pat dry with paper towels.
- Place the strips on a wire rack set over a baking sheet and refrigerate uncovered for 12 to 24 hours to form a pellicle (a tacky surface that helps smoky flavor adhere).
- Preheat the oven to 175°C (350°F). Arrange the strips on a parchment-lined baking sheet and bake for 20 to 30 minutes, flipping halfway through, until they reach your preferred crispness.
- Let cool slightly before serving or storing for later use.
Notes
- Choose high-quality, grass-fed beef for the best taste and texture.
- Adjust the amount of sugar and spices to your liking, or leave out the sugar entirely for a sugar-free version.
- While curing salt is optional, it helps achieve the classic bacon color and enhances preservation. Skip it if you prefer a fresh, uncured style.
- Store the cooked beef bacon in an airtight container in the refrigerator for up to one week, or freeze it for longer storage.
- Always double-check that all curing ingredients are certified gluten-free to prevent cross-contamination.
