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junkcollector

junkcollector

Smoking Fanatic
Original poster
Oct 14, 2012
413
21
Cagayan de Oro Philipppines
Hi, I am a bacon hound along with most of yall im sure. I however, have cronic GOUT. Hereditary kidney problems, love of adult beverages, pork and seafood causes me to bedbound (LITTERALLY) sometimes for a week or more. Turkey is also a pretty big agitator for my gout too. SOOOOO, my question is, besides the lack of fat, if i perforate a chicken breast or thigh and cure/brine it as a pork belly, do you see any reason I can't make chicken bacon? 

I do understand the lack of fat and can live with that. I've made chicken brats. Used boneless/skinless thighs and they turned out very good. I did add some EVOO when I mixed in the spices so it had some oil inside the casing so the meat didn't have a dry texture like eating saw dust. 

So, I"d love to get y'alls opinions good or bad on using chicken for bacon. 

thanks
 
junkcollector said:
Hi, I am a bacon hound along with most of yall im sure. I however, have cronic GOUT. Hereditary kidney problems, love of adult beverages, pork and seafood causes me to bedbound (LITTERALLY) sometimes for a week or more. Turkey is also a pretty big agitator for my gout too. SOOOOO, my question is, besides the lack of fat, if i perforate a chicken breast or thigh and cure/brine it as a pork belly, do you see any reason I can't make chicken bacon? 

I do understand the lack of fat and can live with that. I've made chicken brats. Used boneless/skinless thighs and they turned out very good. I did add some EVOO when I mixed in the spices so it had some oil inside the casing so the meat didn't have a dry texture like eating saw dust. 

So, I"d love to get y'alls opinions good or bad on using chicken for bacon. 

thanks
Click to expand...
I'm sorry I don't have an answer for you, but I thought it was a question that I would like to follow and see if anyone has an answer.....
 
thanks for the upfront answer man. i searched and found 1 post about chicken bacon back in 2010. was really hoping somebody might have taken the jump since and have more info.

on a side note, we LOVE *wright* brand bacon. Do you or somebody else have a recipe to replicate *wright* to a extent?
 
I've only made Buck Board Bacon, by using Pops wet cure so far......It's so simple I haven't had a reason to try anything else as of yet......It's so simple you would not believe me if I explained it to you.....The hardest part is leaving it alone for 10 days.......Good luck.....SB
 
oh i do believe how simple it is. i have that recipe saved already for the wife n girls to try. somebody posted a thread on here about using pops, then a link to pops recipe, so bookmarked both. got somewhere around 15lbs of belly in the freezer, won't be a problem at all for **ME** to leave it alone. ive seen BBB referenced several times. I'd like to try it out sometime. sure looks GOOD!
 
oh i do believe how simple it is. i have that recipe saved already for the wife n girls to try. somebody posted a thread on here about using pops, then a link to pops recipe, so bookmarked both. got somewhere around 15lbs of belly in the freezer, won't be a problem at all for **ME** to leave it alone. ive seen BBB referenced several times. I'd like to try it out sometime. sure looks GOOD!
 
Can you have duck?
I can't recommend chicken for bacon, but good duck makes a decent bacon.

duck-bacon-002-breakfast-420x315.jpg


http://kitchen-at-camont.com/wp-content/uploads/2011/01/duck-bacon-002-breakfast.jpg

~Martin
 
ddf,

to be honest, everytime i've had duck in my life it was at a chinese restraunt and unfortunately, it has ALWAYS been way to fatty for me. However, i know nothing about it other than that. Since I don't care for it based on the above, i don't know how it would effect my gout cause i obviously dont buy it. Where I am, I'm also stuck with buying my meat at the grocery stores which consist of kroger, food city, walmart and ingles. I've never noticed duck before but i was never looking for it. I do go to knoxville a few times a month were im sure i can get duck. There are a few asian grocery stores we go to. i'll do some research into it and see what i come up with. just doing a 2 second google search, some say duck is ok, others are saying to avoid it. going to have to research it more. did you make that duck bacon? If so, is the process for it much different than pork? any hints/tips that apply to bird that doesn't apply to pork bellys?
 
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