How to Make Homemade Imitation Bacon - Recipe
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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!
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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.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!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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!
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.
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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!
Jonathon did you smoke the imitation bacon in the foil pans or just use them to form the loaf?
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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.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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.
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.
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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.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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.
Jonathon thanks for your response. I’m going to give it a try.
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cdavis One thing we recently found was adding Bacon Taste Booster is an inexpensive additive that actually does help it taste more like bacon!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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.
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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.
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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.
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?
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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?
Camardelle what recipe are you using for your bacon? As Jonathon said cure accelerators are used for cured sausages.
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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?
Camardelle if you use smoked meat stabilizer you can go straight to the smoker. If not you have to hold your product overnight to let the cure work. I hope this helps you out.
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Camardelle if you use smoked meat stabilizer you can go straight to the smoker. If not you have to hold your product overnight to let the cure work. I hope this helps you out.
cdavis I don’t mind waiting a day while the mix does its thing. I will smoke the day after mixing. That is the info I was looking for. Thank you!!
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Camardelle what recipe are you using for your bacon? As Jonathon said cure accelerators are used for cured sausages.
YooperDog For cured belly bacon I’ve been using this recipe from the food network. We ate some last night and it was awesome. I let the belly cure for usually 7 days, then rinse, test taste and soak depending on salt levels. Then it goes to the fridge to dry for at least two days upon which I smoke till IT gets to 140. So far it’s been a huge hit around the house. I did pick up some bacon rub here that I’m anxious to give a try but I thought I’d try the imitation bacon as well.
The Food Network link:
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YooperDog For cured belly bacon I’ve been using this recipe from the food network. We ate some last night and it was awesome. I let the belly cure for usually 7 days, then rinse, test taste and soak depending on salt levels. Then it goes to the fridge to dry for at least two days upon which I smoke till IT gets to 140. So far it’s been a huge hit around the house. I did pick up some bacon rub here that I’m anxious to give a try but I thought I’d try the imitation bacon as well.
The Food Network link:
Camardelle thanks I will take a look. It has been a while since I made imitation venison bacon. Up till C19 bellies have been pretty easy to get. Things are starting to come back though. And I have using the venison for sausages.
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cdavis One thing we recently found was adding Bacon Taste Booster is an inexpensive additive that actually does help it taste more like bacon!
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