So yesterday's Globe and Mail talks up Beef Bacon, an Alberta product developed by a cattleman who gave up pork but needed a bacon fix for his family. Interesting, but it could take a while to get to the eastern parts of the country and I'm not seeing any trips to Alberta in my near future (actually bad - I need to pick up my wine).
So, how to make beef bacon myself? Because I like beef and I also like bacon and this reads as a challenge.
The Globe article mentions "belly" (as in pork) but to my knowledge there's no such North American cut as "beef belly". I'm thinking the equivalent should be untrimmed flank steak, so would thank make sense? Preliminary experimentation with use a fairly standard cure as with "regular" pork bacon.