Beef Navel for creating beef bacon and pastrami. Average 7 lbs.
What buyers are saying...
Like a good quality, non fat brisket. Rich flavor.
A buyer's recipe...Rudy's rub, salt and pepper, 3 days cured. Smoked 1 1b for 1 1/2 hours at 175. I sliced what I wanted and heated it in the air fryer with jalapeno and tomato. I diced the meat, added avocado and green sauce. It's amazing. It has a tough layer to pull off. I didn't see how to pull before smoking. It comes off easily. Meat is tender and the fat seemed to have, mostly, cooked off. It's now like a lean brisket.