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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

    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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          1
          • 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
            0
            • 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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