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Beef bacon

Noah_weinstein_300466

i tried the amazing overnight bacon (which I cooked at 147.2 for 24 hours) and the fatty part was amazing. The beef part was a bit tougher than I'd like.

I'm assuming beef cooks differently than pork. Are there any suggestions for a better temp for a beef bacon? Would this new temp change the amazing tenderness of the fatty part of the bacon?

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brian_martin2001

what cut of beef was used to make the bacon? The way I understand there are several different cuts that are commonly used to make beef bacon, so knowing which cut was used would be helpful.

Noah_weinstein_300466

Brian it comes from the navel. I've never eaten pork (I'm kosher) but it seems it's cooked at a slightly higher temp than beef. I'm guessing to cook beef at lower temp like 140 instead of 147.