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.