Follow Gunny's ground meat bacon posts as a guide, I made a ground turkey bacon. First off, thanks Gunny!! Here are some pics
I used about 2 1/2 lbs dark meat and about 1 1/2 lbs white meat.
I used TQ for the cure, I also added a small amount of brown sugar and I added Knox plain gelatin as a binder. I added the meat in layers. I put some plastic wrap in a bakin dish then added about half the dark meat
Then added the layer of white meat
Then the rest of the dark, I was trying to create the different color layers like when you cook real bacon.
It cured covered in the fridge from Friday night til Sunday then got smoked at the same time as some Polish sausage I made. I flipped the loaf out onto a pan for easy placement in the smoker
And a pic in the smoker
A few hours in..
A couple hours after that I slid it off the pan, it was plenty firm now but needed to smoke a little longer
All done
Sliced the loaf in half to see the layers
Let it sit in the fridge til the next day then sliced. I hand sliced it so some slices are a little thicker than others. The thin ones got very crispy and tasted almost exactly like bacon. Way better than any store bought turkey bacon I have had.
Thanks for checking out my pics. And thanks again to Gunny!
I used about 2 1/2 lbs dark meat and about 1 1/2 lbs white meat.
I used TQ for the cure, I also added a small amount of brown sugar and I added Knox plain gelatin as a binder. I added the meat in layers. I put some plastic wrap in a bakin dish then added about half the dark meat
Then added the layer of white meat
Then the rest of the dark, I was trying to create the different color layers like when you cook real bacon.
It cured covered in the fridge from Friday night til Sunday then got smoked at the same time as some Polish sausage I made. I flipped the loaf out onto a pan for easy placement in the smoker
And a pic in the smoker
A few hours in..
A couple hours after that I slid it off the pan, it was plenty firm now but needed to smoke a little longer
All done
Sliced the loaf in half to see the layers
Let it sit in the fridge til the next day then sliced. I hand sliced it so some slices are a little thicker than others. The thin ones got very crispy and tasted almost exactly like bacon. Way better than any store bought turkey bacon I have had.
Thanks for checking out my pics. And thanks again to Gunny!
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