Fakin bacon a'la Bear and Disco's bacon sausage loaf.

mdboatbum · Sep 28, 2014

Thanks Dave! I'm sure it's fine, I'm just a worry wart.
Main point of all this was to try and figure out how they make turkey into something resembling bacon. It's one of those things I'd always wondered about. Now I know. Plus the next time the pork free family member visits I can serve him some homemade turkey bacon.

Bearcarver · Sep 28, 2014

Looks Beautiful, Bum!!!

Hopefully it's as tasty as it looks!!!

Also I agree with Dave----You cured it properly, so cold smoking it first didn't hurt a thing!!

Nice Job!!

Bear

daveomak · Sep 28, 2014

I been trying to figure out a homemade SPAM recipe... I like the "meat glue" idea....

mdboatbum · Sep 28, 2014

Bearcarver said:
Looks Beautiful, Bum!!!Thumbs Up

Hopefully it's as tasty as it looks!!!:drool :drool

Also I agree with Dave----You cured it properly, so cold smoking it first didn't hurt a thing!!

Nice Job!!Thumbs Up

Bear

Thanks Bear! It's not bad, but it ain't bacon either.

DaveOmak said:
I been trying to figure out a homemade SPAM recipe... I like the "meat glue" idea....

OOOH, Spam might be a fun experiment too.

themule69 · Sep 28, 2014

It looks good. A very nice color.

Happy smoken.

David

mdboatbum · Sep 28, 2014

Thanks David!

mdboatbum · Sep 28, 2014

Had some for brunch. The wife gave it the thumbs up, though she's usually pretty good about making me feel good about my cooking. She did eat it though, so I think she really liked it ok.

cdn offroader · Sep 29, 2014

Seems like this should be some sort of challenge for the members here, make a really good T Bacon recipe. Guess I'm off to the store to track down some ground turkey.

mdboatbum · Sep 29, 2014

That sounds like a fun idea. Let us know what happens!
I made some collard greens last night and cubed up a few ounces of the turkey bacon in the cooking liquid. Gave it a nice smokey flavor. I then used the pot liquor to cook some pasta. Rather than boiling and draining I just simmered it like risotto, adding more liquid as it was absorbed. Made for a nice little meal.

reinhard · Sep 29, 2014

Great job on the Turkey bacon Mdboatbum!!! Haven't made any sausage out of poultry yet. I have been thinking about it a few times, especially when I see boneless thigh meat on sale. Nice to see you gave it a go and it turned out for you. Reinhard

disco · Sep 29, 2014

This looks terrific, MD. I love the colour! I would recommend real maple syrup over Mrs Butterworths though.

As for the pepper, I like a lot of pepper in my bacon strips so blame me.

You have to love this forum. Bear comes up with a great method of doing sausage strips. I put my twist on it and get a different dish. You put your twist on it and make another great dish.

You have inspired me. We often have chicken thighs on sale and I may try a chicken breakfast strip.

Thanks for experimenting and extending the boundaries.

Disco

rgautheir20420 · Sep 30, 2014

Where did you get this "meat glue"? I'm looking at turning some ground chicken in a sort of meat blob for homemade deli style slices and it would be great if it came out looking like your bacon here.

I've got flavorless gelatin...would that work?

donr · Sep 30, 2014

So you know, Mrs. Buttersworth has no maple flavoring in it to begin with, so you didn't loose the maple flavor. I still enjoy it on pancakes.

I smell a throwdown idea. Cured Poultry Loaf.

mdboatbum · Sep 30, 2014

Disco said:
This looks terrific, MD. I love the colour! I would recommend real maple syrup over Mrs Butterworths though.

As for the pepper, I like a lot of pepper in my bacon strips so blame me.

You have to love this forum. Bear comes up with a great method of doing sausage strips. I put my twist on it and get a different dish. You put your twist on it and make another great dish.

You have inspired me. We often have chicken thighs on sale and I may try a chicken breakfast strip.

Thanks for experimenting and extending the boundaries.

:points1:

Disco

Thanks for the point Disco! And again, thanks to you and Bear for the idea.

rgautheir20420 said:
Where did you get this "meat glue"? I'm looking at turning some ground chicken in a sort of meat blob for homemade deli style slices and it would be great if it came out looking like your bacon here.

I've got flavorless gelatin...would that work?

I'm not sure about the gelatin. I've wondered that myself. I suspect it might work to an extent, but I think the texture would still be "burger-like" when cooked. The meat glue actually bonds the meat on a molecular level so when it cooks it's still a solid piece of meat. I think it would be your best bet for formed deli chicken. It's available on Amazon. I got the RM formulation which can be used as a dry powder or mixed with water to form a slurry. There is a GS formulation which must be mixed with water. Search for meat glue or transglutaminase.

donr said:
So you know, Mrs. Buttersworth has no maple flavoring in it to begin with, so you didn't loose the maple flavor. I still enjoy it on pancakes.

I smell a throwdown idea. Cured Poultry Loaf.

Thanks for the info. I knew it wasn't the best bet but I didn't want to shell out for maple syrup. It's pretty expensive here.

mdboatbum · Sep 30, 2014

rgautheir20420 said:
Where did you get this "meat glue"? I'm looking at turning some ground chicken in a sort of meat blob for homemade deli style slices and it would be great if it came out looking like your bacon here.

I've got flavorless gelatin...would that work?

I've been mulling this over all morning. I'm thinking if you ground the chicken very fine, then emulsified it in a food processor with some seasonings and the bloomed gelatin, then formed into a log with either large casings or plastic wrap, then poached in water at around 180f, you might come close. The texture would likely be more like Bologna than deli chicken, but it would be a step in the right direction. I still think the meat glue would be necessary to get the actual formed deli chicken. Anyway, good luck!

rgautheir20420 · Sep 30, 2014

Ha I've been thinking of it also. The process I've got in my head is to do a first grind through the medium plate and then mix with the seasonings and bloomed, cooled gelatin. Then re-run through the fine plate and form in a loaf pan with saran wrap and let set overnight. The next morning I'd remove it from the mold and saran wrap and either bake or hot smoke until the appropriate IT. I'm expecting the overnight sit will set it sufficiently with the gelatin and the natural myosin developed through the double grind and extensive mix.

I'm tired of buying 3/4 a lb of deli turkey meat for $4 and then chomping on a visible piece of bone or other crap that goes in there. I'll start a new thread when I do this too.

mdboatbum · Sep 30, 2014

Please let us know how it turns out!

Bearcarver · Sep 30, 2014

rgautheir20420 said:
Ha I've been thinking of it also. The process I've got in my head is to do a first grind through the medium plate and then mix with the seasonings and bloomed, cooled gelatin. Then re-run through the fine plate and form in a loaf pan with saran wrap and let set overnight. The next morning I'd remove it from the mold and saran wrap and either bake or hot smoke until the appropriate IT. I'm expecting the overnight sit will set it sufficiently with the gelatin and the natural myosin developed through the double grind and extensive mix.

I'm tired of buying 3/4 a lb of deli turkey meat for $4 and then chomping on a visible piece of bone or other crap that goes in there. I'll start a new thread when I do this too.

I think that meat glue is what they used to put my chest back together!!!

Bear

Fakin bacon a'la Bear and Disco's bacon sausage loaf.

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