<![CDATA[Imitation bacon]]>I made 1 batch of imitation bacon using the #2 seasoning but want it to have more bacon flavor. How much hickory powder do you think I should add to a 2lb batch?

]]>https://waltonsdev.nodebb.com/topic/1429/imitation-baconRSS for NodeThu, 10 Sep 2026 21:08:22 GMTSat, 22 Jun 2019 15:16:12 GMT60<![CDATA[Reply to Imitation bacon on Mon, 24 Jun 2019 22:22:09 GMT]]>craigrice I have a question on dried beef , if I use black bull and a tumbler then smoke at a slow rise in temp. on whole muscle then dehydrate in my oven on its dehydrate cycle then slice paper thin , is this possible?

]]>https://waltonsdev.nodebb.com/post/6325https://waltonsdev.nodebb.com/post/6325Mon, 24 Jun 2019 22:22:09 GMT<![CDATA[Reply to Imitation bacon on Sun, 23 Jun 2019 18:19:50 GMT]]>Jonathon this reminds me of the dried beef that I asked about it was whole muscle that was brined smoked then was brought over to my grandfather and placed in the old wood cookstove that always had a fire in it to help heat the kitchen in the fall and winter it was placed there for several days and turned as a child I can still remember the smell coming home from school

]]>https://waltonsdev.nodebb.com/post/6313https://waltonsdev.nodebb.com/post/6313Sun, 23 Jun 2019 18:19:50 GMT<![CDATA[Reply to Imitation bacon on Sun, 23 Jun 2019 17:58:19 GMT]]>Jonathon the beef bacon I remember eating as a kid was made from the rib meat and sliced just as pork would be. A neighboring farm where I grew up raised beef cattle and had a small custom cut butcher shop that made a lot of old school things, as a teen I worked for both parts of the operation

]]>https://waltonsdev.nodebb.com/post/6312https://waltonsdev.nodebb.com/post/6312Sun, 23 Jun 2019 17:58:19 GMT<![CDATA[Reply to Imitation bacon on Sun, 23 Jun 2019 16:52:57 GMT]]>craigrice out of pork beef turkey and venison the imitation bacon I made out of beef was by far and away my favorite. That might or might not be true in the video we made but since then and from the left overs of that it was 100% my favorite

]]>https://waltonsdev.nodebb.com/post/6310https://waltonsdev.nodebb.com/post/6310Sun, 23 Jun 2019 16:52:57 GMT<![CDATA[Reply to Imitation bacon on Sun, 23 Jun 2019 03:36:02 GMT]]>craigrice I’ve only had beef bacon a couple of times. Once was outstanding…the other, not so much. That was long before I ever dabbled in making my own bacon. I’m sure I could make make a better version if starting from scratch. Making it at home hasn’t crossed my mind yet, somehow. Thanks for the inspiration!

If anyone had a suggestion for a good cut to use I’ll jump right in!

]]>https://waltonsdev.nodebb.com/post/6294https://waltonsdev.nodebb.com/post/6294Sun, 23 Jun 2019 03:36:02 GMT<![CDATA[Reply to Imitation bacon on Sun, 23 Jun 2019 03:34:56 GMT]]>Jonathon thanks for the info.

]]>https://waltonsdev.nodebb.com/post/6293https://waltonsdev.nodebb.com/post/6293Sun, 23 Jun 2019 03:34:56 GMT<![CDATA[Reply to Imitation bacon on Sun, 23 Jun 2019 00:54:01 GMT]]>Jonathon has anyone ever asked about beef bacon

]]>https://waltonsdev.nodebb.com/post/6283https://waltonsdev.nodebb.com/post/6283Sun, 23 Jun 2019 00:54:01 GMT<![CDATA[Reply to Imitation bacon on Sat, 22 Jun 2019 22:20:34 GMT]]>cannon-bob use 1 teaspoon for 2 lb of meat. If you go to the waltons learning center you will see a category called seasonings. Click on that and then go to the additives conversion chart which will show you 1 and 5 lb break downs. Sorry, I’d give you the link directly but I’m on my phone at the moment.

]]>https://waltonsdev.nodebb.com/post/6268https://waltonsdev.nodebb.com/post/6268Sat, 22 Jun 2019 22:20:34 GMT