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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

    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
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                      • 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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