Turkey Bacon

Discussion in 'Bacon' started by donr, Nov 4, 2015.

  1. donr

    donr Smoking Fanatic

    I am planning on making my first turkey bacon in the next few days.

    Jenni-O 85/15 ground turkey in a tube.

    Appropriate amount of Con Yeagers Quick Cure salts. (Sodium Nitrite, Salt, Sugar) Similar to Tender Quick without the Sodium Nitrate.

    A little white pepper (My wife's not a big pepper fan)

    Maybe a little water (chicken stock if I have some open) do disolve the cure.

    Mix it all up, form and then let sit overnight.

    My questions comes about cold smoking.  I will hot smoke the loaf to 160°f (I need to double check that #).  Should I cold smoke it first, like regular bacon? Or will hot smoking really slow like summer sausage give it enough smoke?  I may seperate into 2 pieces and try both ways.

    What are everyone's thoughts and experiences.


  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You can cold smoke the bacon, freeze and cook prior to eating...
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

  4. donr

    donr Smoking Fanatic

    Didn't turn out well.

    3 lb tube of 85/15 Jenni-O ground turkey

    Con Yeagers Quick Cure Salt

    3/4 cup of water

    Dissolve cure salt in water.

    Poured over meat in my Kitchen Aid Mixer with Paddle attachment

    Mixed on low for a couple minutes.

    Lined a mini sheet pan with plastic wrap.

    POURED the almost emulsified blob into the pan.

    Wrapped up with plastic wrap and into the fridge overnight (turned into 2 days)

    The loaf was too soft to put onto smoker racks so I had to put it onto a pizza pan that fits into my smoker.

    Smoked over apple like Summer sausage.  A FEW HOURS AT 110°, then raising the temp about 10° every hour.  Stopping at 180° until internal temp reached 165°.

    It is a little dry, crumbly.  I need to slice about 3/8" thick to get it to stay as a slice.  I think I can use it up in scrambled eggs for jambalaya so it won't go to waste.

    The Turkey was ground super fine.  I didn't think this would be a problem because store bought seems to be emulsified like a hot dog.  Maybe it was a problem.

    I used the water at 1/4 cup per lb to 1) dissolve and distribute cure more evenly, 2) to help prevent shrinkage.  I think this may have been a mistake and loosened the mix up too much.  Will try next batch without it.

    A guess is that it didn't have enough fat in it.  I may try mixing in some ground pork to up both the fat content and the flavor a little.

    I guess I should go read up on Bear's beef loafs before I continue my journey

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