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  5. Imitation bacon

Imitation bacon

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  • L Lewis Green

    @dennyo just it frying in pan 20220122_083120.jpg

    cdavisC Offline
    cdavisC Offline
    cdavis
    Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
    wrote on last edited by
    #12

    Lewis Green looks good 👍

    1 Reply Last reply
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    • L Lewis Green

      @dennyo just it frying in pan 20220122_083120.jpg

      B Offline
      B Offline
      bocephus
      Team Orange Power User Canning Masterbuilt Veteran
      wrote on last edited by
      #13

      Lewis Green Looks good, I have made it but hadn’t thought about stuffing it, might have to try that next time.

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      • L Lewis Green

        @dennyo just it frying in pan 20220122_083120.jpg

        wdalyW Offline
        wdalyW Offline
        wdaly
        Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
        wrote on last edited by
        #14

        Lewis Green Never tried making it. Looking at yours frying in a pan makes me want some though. Might have to try it.

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        • L Lewis Green

          Used the imitation bacon seasoning with 5 pounds of venison and 5 pounds of pork came out excellent

          M Offline
          M Offline
          Miller
          PK100
          wrote on last edited by
          #15

          Lewis Green did you use pork butt or just pork fat?

          L 1 Reply Last reply
          0
          • Denny OD Offline
            Denny OD Offline
            Denny O
            Power User Cast Iron Canning Green Mountain Grill
            wrote on last edited by
            #16

            Looks good to me!

            Denny O’s-Smokey Bones
            I’d rather be sit’in in a boat and thinking about God,
            Than sit’n in church and thinking about fish’in!

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            • M Miller

              Lewis Green did you use pork butt or just pork fat?

              L Offline
              L Offline
              Lewis Green
              Yearling
              wrote on last edited by
              #17

              Miller we used pork fat…

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              • G Offline
                G Offline
                glen
                Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
                wrote on last edited by
                #18

                My imitation bacon a couple of years ago reminded me more of Spam than bacon, probably because I didn’t smoke it
                Not complaining, I like spam

                Give a man a fish and he eats for a day
                Teach a man to fish and he drinks beer for a lifetime

                L 1 Reply Last reply
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                • G glen

                  My imitation bacon a couple of years ago reminded me more of Spam than bacon, probably because I didn’t smoke it
                  Not complaining, I like spam

                  L Offline
                  L Offline
                  Lewis Green
                  Yearling
                  wrote on last edited by
                  #19

                  glen we have pork roll or taylors ham whatever you want to call it by us and the imitation bacon taste like a cross between bacon and that

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                  • L Lewis Green

                    @dennyo just it frying in pan 20220122_083120.jpg

                    YooperDogY Offline
                    YooperDogY Offline
                    YooperDog
                    Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                    wrote on last edited by
                    #20

                    Lewis Green Looks good. I have always set it in a pan then sliced it up. I may just need to get large casings and give it a try that way. I use pork trimmings to mix with the venison. I am thinking about trying it with added bacon in the mix.

                    L 2 Replies Last reply
                    0
                    • YooperDogY YooperDog

                      Lewis Green Looks good. I have always set it in a pan then sliced it up. I may just need to get large casings and give it a try that way. I use pork trimmings to mix with the venison. I am thinking about trying it with added bacon in the mix.

                      L Offline
                      L Offline
                      Lewis Green
                      Yearling
                      wrote on last edited by
                      #21

                      YooperDog we get bacon ends or scraps from butcher20220129_110751.jpg

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                      • YooperDogY YooperDog

                        Lewis Green Looks good. I have always set it in a pan then sliced it up. I may just need to get large casings and give it a try that way. I use pork trimmings to mix with the venison. I am thinking about trying it with added bacon in the mix.

                        L Offline
                        L Offline
                        Lewis Green
                        Yearling
                        wrote on last edited by
                        #22

                        YooperDog we also slice it on meat slicer …20220129_110830.jpg

                        YooperDogY 1 Reply Last reply
                        2
                        • L Lewis Green

                          YooperDog we also slice it on meat slicer …20220129_110830.jpg

                          YooperDogY Offline
                          YooperDogY Offline
                          YooperDog
                          Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                          wrote on last edited by
                          #23

                          Lewis Green That’s what my sliced VB looks like, but never thought about casing it. I use pork trimmings that are pretty fatty and I have a batch of venison bacon on the to do list and with a good bit belly trim in the freezer that I need to use, I think that will be a good match.

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