Fargo Forum February 17, 2017
Frohling Quality Meats in Hecla is one of those local businesses that offers a range of specialty products, including beef bacon.
Tom Pioske, owner of Frohling Quality Meats, said quite a few of his customers order beef bacon, but not enough to regularly stock the product.
“We could make some at any time, really. It’s just a matter of doing it, really,” Pioske said.
“We like to experiment with a lot of products and would like to stock more stuff in our store here, but we don’t want to just sit on it for a long time.”
The process Pioske uses to make beef bacon and pork bacon are very similar.
“The cut of meat we use is different than the pork bacon. You use that entire pork belly, but with beef bacon you can use a brisket of a flank,” he said.
Frohling’s uses DemKota Ranch Beef from Aberdeen, he added.
Pioske begins the process of making beef bacon by slicing off 38 pounds of strips from a brisket.
“We could trim a lot of the fat off and make it as lean as you wanted to, but, typically, the fat is where the flavor is,” he explained.
Compared to pork bacon, the recipe for beef bacon calls for a little less salt. A few other basic seasonings, brown sugar and at least 10 gallons of water are added to the mix.
Click the following link to read the full article – A niche for beef bacon