Brisket Bacon

Instructions

1. (if low salt or sodium version is required, use this step) Debrine meat by rinsing in cold water then placing in a vessel of water in the fridge overnight.
2. Pat dry meat using towlette to remove excess moisture
3. Sprinkle Beef Perfection to cover meat entirely
4. Place in a low (230f/110c) oven or smoker
5. Cook until meat reaches an internal temperature of 150f
6. Remove and refrigerate meat overnight
7. Slice thinly, fry and serve.

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