• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Canadian Turkey Bacon (Qview)

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
34,843
8,256
Joined Sep 12, 2009
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:



Testing for salt content:



Soaking to remove extra salt flavor:



Ready for Smoker:



Cherry Dust lit in AMNS, and smoking my coffee:



Fresh out of Smoker:



Slicing first Breast:



All sliced up---minus a few pieces
:



Thanks for lookin',

Bear
 
Last edited:

cheezeerider

Meat Mopper
227
10
Joined Apr 8, 2010
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
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
34,843
8,256
Joined Sep 12, 2009
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 "[color= rgb(24, 24, 24)]Boneless Smoked Pork Chops (or Canadian Bacon)" in my signature.[/color]

Bear
 

pops6927

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
6,827
713
Joined Jul 23, 2008
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.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
34,843
8,256
Joined Sep 12, 2009
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.
 

meateater

Legendary Pitmaster
SMF Premier Member
8,987
61
Joined Oct 17, 2009
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!
 

walle

Smoking Fanatic
OTBS Member
754
32
Joined Aug 21, 2009
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.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
34,843
8,256
Joined Sep 12, 2009
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
 
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
34,843
8,256
Joined Sep 12, 2009
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
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,368
4,035
Joined Jan 6, 2011
Man that looks good, yet another one I'll have to try     An Oldie but a Goody       


Gary
 

pit 4 brains

Master of the Pit
OTBS Member
SMF Premier Member
Group Lead
2,222
197
Joined Dec 16, 2009
All that turkey is making my gout flare up!!

Looks great Bear!
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
34,843
8,256
Joined Sep 12, 2009
 
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
 
Man that looks good, yet another one I'll have to try     An Oldie but a Goody       


Gary
Thanks Gary!!

And Thanks for the Points!

Bear
 

GaryHibbert

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
7,827
1,171
Joined Jun 20, 2013
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
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
34,843
8,256
Joined Sep 12, 2009

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,182
3,790
Joined Oct 31, 2012
This is a great idea, Bear. Thanks for adding to my list of things to try!

Points.

Disco
 

lacough

Newbie
14
10
Joined Jun 9, 2014
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!
 

Hot Threads

Top Bottom
AdBlock Detected

We get it, advertisements are annoying! (But that's how we keep the lights on.)

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.

I've Disabled AdBlock
No Thanks