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Canadian Turkey Bacon (Qview)

post #1 of 23
Thread Starter 

Canadian Turkey Bacon:

 
 
Had a Turkey Breast in the freezer that Mrs Bear had gotten for free with points accumulated at Giant Food Store. The price marked was $18. 
I did a bunch of searching, came up with a plan, and double checked with Pops, to make sure my plan was as safe as I thought it was.
Pops gave me the thumbs up with a warning to not let it dry out too much.
 
Thanks Pops!
 
Day #1
Since my plan was to slow smoke these breast halves just like I do Canadian Bacon, except to 165˚, instead of 160˚, the only change I made due to Pops' warning was to bump the temperature up a little faster than I had been originally planning.
 
So I filleted the breast meat off the chest cavity in two pieces. I must have done a pretty good job, as one piece was 1 pound 5 ounces, and the other was 1 pound 4 3/8 ounces.
Then I rinsed them off, patted them dry, rubbed a little over 5/8 oz of Tender Quick and 1 TBS of Brown sugar on each piece, and put them in their own individual Zip Lock home. Then into the fridge for 5 days at 37˚/38˚. I wanted to do 4 days, but I had a Birthday party on Sunday for a 3 year old great niece. So massage & flip every day until Sunday. 
 
Day #6
On Sunday remove from bags, rinse well, soak for 1/2 hour, cut a couple little slices off & do a salt test fry. A little too salty----rinse again & soak for another 1/2 hour in ice water. Test again----a little salty, but good enough! Rinse again, pat dry, sprinkle CBP, Garlic Powder, and Onion Powder on both sides of each (patting it on), put on smoking rack, and put back in fridge (uncovered) for an overnight drying.
 
Day #7 
6:45---Pre-heat MES to 130˚
7:30---Put breasts on rack in smoker (2nd position from top). Load with Cherry Dust, and light "A-MAZE-N-SMOKER". Get cup of coffee. 
8:00----AMNS burning pretty good----Put in to left of chip drawer, on little bar supports.
9:30----Bump heat to 140˚
10:00---Bump heat to 160˚
12:00---Bump heat to 180˚
1:30----Bump heat to 190˚
2:30----Bump heat to 200˚
3:30----AMNS stopped smoking after 7 1/2 hours of very nice Cherry Smoke.
4:30----Double check internal temps, and pull both breasts at slightly over 165˚ internal.
 
Cool for awhile at room temp, while stealing a few taste sample slices---GREAT!
Wrap in plastic wrap & put in fridge over night.
 
Day #8
Slice both breasts, give one small pile in baggie to Son, keep one small pile in baggie for me, and vacuum freeze 3 small packs for a later time.
 
 
Sure was a lot of work for such a small amount of product, but excellent flavor!
 
 
 
Qview below,
Bearcarver
 
 
 
 
In Cure & Brown sugar & into fridge:
DSC01380.JPG
 
 
 
Testing for salt content:
DSC01383.JPG
 
 
 
Soaking to remove extra salt flavor:
DSC01385.JPG
 
 
 
Ready for Smoker:
DSC01387.JPG
 
 
 
Cherry Dust lit in AMNS, and smoking my coffee:
DSC01392.JPG
 
 
 
Fresh out of Smoker:
DSC01397.JPG
 
 
 
Slicing first Breast:
DSC01405.JPG
 
 
 
All sliced up---minus a few pieces :
DSC01407.JPG
 
 
Thanks for lookin',
Bear
 
 
post #2 of 23

As usual, great step by step and pics. I assume this is the same Principal for pork? I wanted to give that a shot since I have a few loins in the freezer.

 

Thanks Bear

post #3 of 23
Thread Starter 
Quote:
Originally Posted by cheezeerider View Post

As usual, great step by step and pics. I assume this is the same Principal for pork? I wanted to give that a shot since I have a few loins in the freezer.

 

Thanks Bear


Basically the same for pork loins, with adjustments for size and finishing internal temp. See "Boneless Smoked Pork Chops (or Canadian Bacon)" in my signature.

 

Bear

post #4 of 23

Great job on the turkey bacon, it looks absolutely delicious!  The secret would to put down 20 or more halves at a time to make it worthwhile.

post #5 of 23
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

Great job on the turkey bacon, it looks absolutely delicious!  The secret would to put down 20 or more halves at a time to make it worthwhile.


Thanks Pops,

Maybe chicken breasts next time---a whole bunch of 'em.

post #6 of 23

Thats why I love this place, I would have never thought of curing poultry. Thats looks just incredible. Pops, thanks for advising Bear. Bear thanks for that smoke job. Now I know what I'm curing next since I'm almost out of CB. AWESOME!

post #7 of 23

Wow - Awesome Job, Bacon Cing!

You blow me away with your creativity when it comes to curing.  The Mrs's has been on me arse about all the bacon, and CB... I'm thinking this turkey thing would fit a lot better in the "healthy" category! 

 

So I gotta know - does it taste like bacon or turkey?  I'm thinking either way it's got to be delicious.

 

Keep up the good work, Bear.

post #8 of 23
Thread Starter 
Quote:
Originally Posted by WALLE View Post

Wow - Awesome Job, Bacon Cing!

You blow me away with your creativity when it comes to curing.  The Mrs's has been on me arse about all the bacon, and CB... I'm thinking this turkey thing would fit a lot better in the "healthy" category! 

 

So I gotta know - does it taste like bacon or turkey?  I'm thinking either way it's got to be delicious.

 

Keep up the good work, Bear.

 

 

Thanks Tracey,

It is Great!

The best description I can give the flavor would be in between well smoked Turkey & Canadian Bacon. One less day curing would have been enough, but I had that BDay party to go to.

 

Bear
 

post #9 of 23
Thread Starter 
Quote:
Originally Posted by meateater View Post

Thats why I love this place, I would have never thought of curing poultry. Thats looks just incredible. Pops, thanks for advising Bear. Bear thanks for that smoke job. Now I know what I'm curing next since I'm almost out of CB. AWESOME!


Thanks Meateater,

 

Any questions, let me know.

 

 

Bear

post #10 of 23

Man that looks good, yet another one I'll have to try     An Oldie but a Goody       points1.png

 

 

Gary

post #11 of 23

All that turkey is making my gout flare up!!

 

Looks great Bear!

post #12 of 23
Thread Starter 
Quote:
Originally Posted by Pit 4 Brains View Post
 

All that turkey is making my gout flare up!!

 

Looks great Bear!

 

Thank You Pete!

Sorry about that Gout---Got a Buddy who has that, and he says it's painful !

 

Bear

 

Quote:
Originally Posted by gary s View Post
 

Man that looks good, yet another one I'll have to try     An Oldie but a Goody       points1.png

 

 

Gary

 

Thanks Gary!!

 

And Thanks for the Points!

 

Bear

post #13 of 23
Quote:
Originally Posted by Pit 4 Brains View Post
 

All that turkey is making my gout flare up!!

 

Looks great Bear!

 

I know about that Gout, luckily I only get a flair up once or twice a year "That's Enough"

 

Gary

post #14 of 23
Great job John. Interesting. I never really thought about making bacon out of a turkey breast--almost seems irreverent!!

Pretty sure I'll be trying this.

POINTS!!!!

Gary
post #15 of 23
Thread Starter 
Quote:
Originally Posted by GaryHibbert View Post

Great job John. Interesting. I never really thought about making bacon out of a turkey breast--almost seems irreverent!!

Pretty sure I'll be trying this.

POINTS!!!!

Gary


Thank You Gary!!

 

You have to make Canadian Turkey Bacon, if you're gonna make one of these Sammies:

Link:

 http://www.smokingmeatforums.com/t/98532/bcbbbbctblt-with-qview

 

And Thanks for the Points.

 

 

Bear

post #16 of 23

This is a great idea, Bear. Thanks for adding to my list of things to try!

 

Points.

 

Disco

post #17 of 23
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

This is a great idea, Bear. Thanks for adding to my list of things to try!

 

Points.

 

Disco


Thank You Disco!!

Then you'll be making this too???

Link:

 http://www.smokingmeatforums.com/t/98532/bcbbbbctblt-with-qview

 

And Thanks for the Points.

 

Bear

post #18 of 23
Quote:
Originally Posted by Bearcarver View Post
 


Thank You Disco!!

Then you'll be making this too???

Link:

 http://www.smokingmeatforums.com/t/98532/bcbbbbctblt-with-qview

 

And Thanks for the Points.

 

Bear


Nah. Not enough bacon on it.

post #19 of 23
Thread Starter 
Quote:
Originally Posted by Disco View Post
 


Nah. Not enough bacon on it.


LOL----I'll add more next time!!:biggrin:

 

 

Bear

post #20 of 23
So, I was curing 2 turkey breasts to do this and wouND up curing then for almost 3 weeks (circumstances). Will they be ok if I soak them long enough? I he done it with pork belly and loin and never had a problem, just wasn't sure due to it being poultry. Thanks KS in advance!
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