Our beef bacon comes off the belly of the cow, right behind the brisket. It is cured in ms crystals (cane sugar) and Baja Gold sea salt for 5 days, then smoked until it reaches a temperature of 150 F, then sliced in the same manner as pork bacon.
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Prairie Foods
17800 Mumford Rd, Burton, OH 44021
(570) 855-3715
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