Bacon virgin no more! Turkey bacon

[nomoreusmc]

Well I finally decided to go ahead and pull the trigger and try to do a bacon. My son recently became allergic to red meat both beef and pork. So I decided to d debone a turkey and turn the breasts into bacon. Used equilibrium salt calculator to get a basic idea only used tablespoon or two of sugar because I'm a diabetic and I don't like my bacon to burn.

 

[nomoreusmc]

8 day Dry brine, added sage and red pepper flakes to give it a sausagey flavor

 

[Hijack73]

Interesting. Hope it comes out good!

If it isn't what you were hoping for, there are some ground and cured bacon recipes on here. I'm notoriously not a fan of turkey, but I kinda like turkey bacon. It's.... not bacon but it's good next to eggs.

 

[nomoreusmc]

Interesting. Hope it comes out good!

If it isn't what you were hoping for, there are some ground and cured bacon recipes on here. I'm notoriously not a fan of turkey, but I kinda like turkey bacon. It's.... not bacon but it's good next to eggs.

Just trying to give my poor kid some semblance of normalcy. But we made the Jimmy Dean recipe with ground turkey and with ground chicken and with ground chicken you can't tell any difference from pork. Like none!

 

[nomoreusmc]

Smoke tube is about done

 

[DougE]

My son recently became allergic to red meat both beef and pork. So I decided to d debone a turkey and turn the breasts into bacon.

I hope it comes out good for his sake. I can't imagine having to live without beef or pork. I have issues with gluten but eliminating that from my diet wasn't a huge issue like it would be if I had to eliminate red meats.

 

[nomoreusmc]

Came out a tad dry but




Came out a tad dry cut off a piece and it tastes amazing

 

[nomoreusmc]

This came out WAY better than I expected. It being a cat on the dry side turned out to be a good thing. Froze overnight sliced and fried up with some eggs and it is outrageous! So much better than anything you buy at the store and actually something I consider bacon. I'm super happy with this! Surprised in a good way. The only thing I didn't expect is the spice kind of dies when you cook it. I bet I can compensate for that

 

[DougE]

Looks delicious!

The only thing I didn't expect is the spice kind of dies when you cook it. I bet I can compensate for that

With solid muscle, the spices pretty much remain on the surface. It doesn't really matter if dry or wet brined, the salt doesn't carry the spices into the meat along with it.

 

[nomoreusmc]

Looks delicious!

With solid muscle, the spices pretty much remain on the surface. It doesn't really matter if dry or wet brined, the salt doesn't carry the spices into the meat along with it.

Can you add anything to do that?

 

[Fueling Around]

Nice looking bird

Sucks about your son. Developed that Alpha - Gal Syndrome? At least he can still eat poultry and fish.

Looks delicious!

With solid muscle, the spices pretty much remain on the surface. It doesn't really matter if dry or wet brined, the salt doesn't carry the spices into the meat along with it.

Can you add anything to do that?

You can add a layer of spices after the smoking is done.
You can also make it up ground and formed as Hijack73 mentioned in his reply.
My choice would be ground and formed.
Injecting is not a good idea as you will end up with hot pockets
Never tried turkey as I cannot stand the flavor of it roasted or boiled, but at 99¢ a pound it is cheap meat to experiment in curing.

 

[Chris_in_SoCal]

That looks pretty good to me. I would add the spices just before you pan fry them in the end.

 

[DougE]

Can you add anything to do that?

I think John Fueling Around covered the best options to get more spice in.