This year when getting the beef butchered, I forgot to tell them to cut the beefplate in 1/4" strips. Opps! So now it is my job to cut the meat. Thankfully we have a power slicer.
This is the meat that is usually turned into short ribs.
We prefer to turn it into beef "bacon." After marinating it in the following basic solution:
Per pound of meat
1 Tbsp. Morton's Tender Quick (I get this at the local grocery store.)
1 tsp. brown sugar
1 tsp. maple syrup
Depending on how "spicy" you like your "bacon" you can add: black pepper, smoked paprika, chili powder, chipolte powder, granulated garlic, etc. Maybe add some liquid smoke if you don't plan to smoke in a smoker.
Put meat in glass or plastic container with a lid. Sprinkle over the meat and rub in well. Let set covered in your refrigerator for about 10 days if the meat is not sliced, probably 5-7 sliced. Turn daily.
Now you can smoke it or just use as is. This will not be as crispy as pork bacon. We find it works better wrapped around filets and wrapped around ground patties for "Poor Man Filets" than pork bacon.