How to Make Homemade Imitation Bacon - Recipe

[Jonathon]

SierraPete Thanks for the information, maybe my taste buds were just off from eating too much of the bacon made from beef and pork first!

[JSmokedfoods]

Can I make Salmon Bacon with this recipe?

[Jonathon]

JSmokedfoods In theory yes, you should be able to do this, however I have never tried it with fish and I don’t know if you are going to be able to get enough protein extraction during the mixing process. My thought is that you would be able to but the water content is probably high enough that you would have to do some experimenting and I am almost sure you would need to add a Binder like Sure Gel or Soy Protein Blend. If you try it please let us know if it worked out or not!

[srtcanopy]

I will be using the Imitation Bacon #2 Seasoning. If I am NOT using the Smoke Meat Stabilizer, how long do I need to allow the mean to “cure” before I cook or smoke it?

[Jonathon]

srtcanopy If you hold it overnight or about 12 hours, then it will be perfectly fine! I wouldn’t hold it too much longer than 18 or so.

[srtcanopy]

Thank you Jonathon! Appreciate your prompt response.! I have 4 pounds of beef, 4 pounds of turkey, and two pounds of 50/50 beef and turkey on the smoker now! Perfect amount to use up 1 package of the bacon seasoning. I loafed them on a foil wrapped grate on the smoker (poked holes in the foil and seemed to work fine). I was a little worried that the turkey only would not hold up to a block but it seemed to do fine.

[gadahl]

Imitation Bacon??? Austin and Jonathan, you guys have too much time on your hands. Why not buy that good 'ol pork belly and make real bacon! Bacon is easy and tastes fantastic with your pre-packaged seasoning and cure. Plus, it’s REAL BACON. REAL. The only reason to make “imitation bacon” from beef or turkey is, IMHO, for a dietary or religious prohibition against pork; otherwise, go REAL!
Greg

[Jonathon]

gadahl SHHH dont tell anyone I have too much time on my hands, ESPECIALLY Austin, as far as he is concerned I am 100% busy at ALL TIMES!

I actually just made some dry rubbed bacon for our Cured Whole Muscle Section of the new Meatgistics University! Videos for all the Meatgistics University classes are going live this Monday around 4 pm CST. If you are free join us at waltonsinc.com/live for a live stream where we will being giving away a stuffer, some Waltons hats, some discount codes and we will also be giving out a coupon code so everyone gets something!

[Jonathon]

srtcanopy Out of all the imitation we made I think Turkey was my favorite in that it was unique, the ham and beef tasted VERY close to normal bacon, the turkey tasted like something else. I really liked it…speaking of that I have some in my freezer!

[srtcanopy]

Jonathon the turkey definitely saves on a few calories and the fat content. I think that my favorite is the 50/50 beef/turkey. Less saturated fat than the “real” bacon out of pork belly. I use a wet cure for my pork belly and it takes a few days. The ease of using the imitation seasoning puts a good tasting product in the freezer very quickly. I’m not sure much more smoke flavor I actually got out of using hickory chips in the smoker. It may be just as easy and just as tasty to put the meat loaves in the oven. I may try that as the weather gets colder.

Thanks for site and the tips.

[cdavis]

Jonathon did you smoke the imitation bacon in the foil pans or just use them to form the loaf?

[Jonathon]

I have tried both smoker and oven, I honestly don’t think there was much of a difference other than it took longer in the smoker.

[cdavis]

Jonathon I’m asking if you smoke them while still in the pan or did you form your loaf then take them out of the pan then smoke them.

[Jonathon]

cdavis We left them in the pan. However, if you wanted more smoke flavor taking it out might be abetter idea if you could get it to hold its form. I’d think you’d have better luck with a wide form that isnt that deep.

[cdavis]

Jonathon thanks for your response. I’m going to give it a try.

[Jonathon]

cdavis One thing we recently found was adding Bacon Taste Booster is an inexpensive additive that actually does help it taste more like bacon!

[Camardelle]

What do you mean when you refer to smoked meat stabilizer? Are you referring the pink powder #1?

I recently purchased some items based on several videos I watched and included carrot fiber with the order. Is this the stabilizer you are referring to?

Thanks in advance.

[Jonathon]

Camardelle Smoked Meat Stabilizer is a cure accelerator fir a sausage, shouldn’t be used in a brine or pickle though. So, it works in conjunction with the Sure Cure or Pink salts (same thing) but it does not replace it.

[Camardelle]

Jonathon So do I need to add it to my imitation bacon or not? If the spice mix has cure it would seem like I’m good to go if I want to smoke it. Am I on the right track?

[YooperDog]

Camardelle what recipe are you using for your bacon? As Jonathon said cure accelerators are used for cured sausages.