Chris Lynch
TVWBB All-Star
Anybody ever give it a try? I used the search feature but didn't find anything. The closest thing I saw was John S doing drum sticks. I am thinking of doing "bacon made easy" on a turkey breast and seeing what happens.
Turkey Bacon
- Thread starter Chris Lynch
- Start date
Steve W (Weave)
TVWBB Fan
seems difficult....I'm pretty sure commercial manufacturers are "forming a patty" to make it look like bacon when sliced.
John Solak
TVWBB 1-Star Olympian
Closest thing I have tried is called Torihamu. It is kind of like ham but made with chicken. I guess you could try making it with turkey. One thing I don't like about turkey bacon or anything cured with turkey is that the sodium content is quite a bit higher than with regular cured pork products.
https://www.google.com/search?q=tor...la:en-US:official&client=firefox-a&channel=sb
https://www.google.com/search?q=tor...la:en-US:official&client=firefox-a&channel=sb
Chris Lynch
TVWBB All-Star
Hey guys, sorry I just saw these responses. Yes, when I dug a little deeper I noted that the traditional "turkey bacon" was pressed...makes sense if you have ever eaten it.
John. thanks for the link...this might be what I am looking for!
John. thanks for the link...this might be what I am looking for!
Geir Widar
TVWBB Wizard
My best efforts on the "turkey bacon breasts" that is not dry goes like this, short version:
- Cure with salt and herbs, three days, 2%
- Bind up the breast, or use a meat stocking. Apply gelatine powder where needed
- Sous vide bath for 4 hours, 63 degrees c.
- let it cool, dry, and cold smoke the meat for several hours at 5C
- It's delicious cold, but if you need to fry, slice thin and fry for a few seconds. And i do mean seconds. I suggest you try to enjoy the "bacon" cold
Since there is no fat in this, it's very easy to make dry and chewy meat.
Cold, it's fantastic as meat in sandwiches, salads and so on.
The de- salination process in the reciept above is bull. There is no need to remove salt (as well as moisture and taste) if you don't oversalt your meat. The juicy taste is mostly a result of your own saliva, released by salt in the food anyways.
- Cure with salt and herbs, three days, 2%
- Bind up the breast, or use a meat stocking. Apply gelatine powder where needed
- Sous vide bath for 4 hours, 63 degrees c.
- let it cool, dry, and cold smoke the meat for several hours at 5C
- It's delicious cold, but if you need to fry, slice thin and fry for a few seconds. And i do mean seconds. I suggest you try to enjoy the "bacon" cold
Since there is no fat in this, it's very easy to make dry and chewy meat.
Cold, it's fantastic as meat in sandwiches, salads and so on.
The de- salination process in the reciept above is bull. There is no need to remove salt (as well as moisture and taste) if you don't oversalt your meat. The juicy taste is mostly a result of your own saliva, released by salt in the food anyways.
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