How to Make Homemade Imitation Bacon - Recipe
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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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muddiver8 Do you mean Imitation Bacon #2 this one (https://www.waltonsinc.com/imitation-bacon-2-seasoning) if you do mean that then YES, that is 1 of the very few seasonings that the cure is already mixed in with
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