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4
Easy
By Ryan Farr
Published 2011
Belly is the more common cut for making bacon, but sirloin is nice and lean and fine textured, and brining helps keep all that moisture safely inside even when the meat is subjected to the dry heat of a smoker. Slice this super-smoky meat and fry up the slices for breakfast. If you want to, add a little extra fat to the pan, since (unlike belly bacon) the sirloin doesn’t have much of its own to render out. I like to make bacon with sirloin because it’s a great way to use this particular cut