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Homemade Gluten-Free Beef Bacon Recipe

Making your own gluten-free beef bacon is simpler than it sounds. This method walks you through curing and baking thin slices of beef brisket seasoned with smoky spices to achieve that crisp, savory flavor bacon lovers crave. Perfect for a hearty breakfast or as a topping for sandwiches and salads, it’s a delicious and completely gluten-free alternative to classic pork bacon.
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Course: Gluten-Free
Cuisine: American, Paleo
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds beef brisket or beef navel thinly sliced
  • 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 cured meat curing salt optional for color and preservation, ensure gluten-free
  • 1 teaspoon liquid smoke optional, for extra smoky flavor

Equipment

  • Mixing bowl
  • Sealable container or zip-top bag
  • Wire rack and baking sheet
  • Oven
  • Measuring spoons

Method
 

  1. In a bowl, combine kosher salt, sugar, smoked paprika, black pepper, garlic powder, onion powder, and curing salt if using.
  2. Rub the mixture evenly over the beef slices, coating all sides.
  3. 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.
  4. After curing, lightly rinse the beef under cold water to remove extra salt, then pat dry with paper towels.
  5. 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).
  6. 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.
  7. 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.