<![CDATA[Ground Pork Imitation Bacon]]>Looking to make a 25 lb batch of imitation bacon. Has anyone used ground pork from a pork butt without mixing a leaner meat such as venison? I don’t want it to be too fatty.

Thanks,

Kevin

]]>https://waltonsdev.nodebb.com/topic/3393/ground-pork-imitation-baconRSS for NodeThu, 10 Sep 2026 22:05:09 GMTSat, 06 Feb 2021 02:36:24 GMT60<![CDATA[Reply to Ground Pork Imitation Bacon on Thu, 22 Apr 2021 15:10:33 GMT]]>Kevin0715 awesome! I’ve made venison bacon 1 time before and everyone loved it…thinking about getting some imitation stuff from waltons and making some again this year

]]>https://waltonsdev.nodebb.com/post/35780https://waltonsdev.nodebb.com/post/35780Thu, 22 Apr 2021 15:10:33 GMT<![CDATA[Reply to Ground Pork Imitation Bacon on Thu, 22 Apr 2021 15:08:56 GMT]]>Kevin0715 sounds like you created a winner

]]>https://waltonsdev.nodebb.com/post/35779https://waltonsdev.nodebb.com/post/35779Thu, 22 Apr 2021 15:08:56 GMT<![CDATA[Reply to Ground Pork Imitation Bacon on Thu, 22 Apr 2021 12:37:24 GMT]]>Yes, I made the bacon and it turned out great. I made a 25 lb batch and added some extra salt and pepper. I ground the meat once through an course plate, then once through a fine plate. I use the cheap aluminum pans that are about 2 inches deep to form. Lay some plastic wrap down first then press meat into pan. The next day put the meat loaf on to smoker grates. I smoked it on a bradley smoker for 2 hours and finished in the oven.

]]>https://waltonsdev.nodebb.com/post/35751https://waltonsdev.nodebb.com/post/35751Thu, 22 Apr 2021 12:37:24 GMT<![CDATA[Reply to Ground Pork Imitation Bacon on Thu, 22 Apr 2021 09:44:51 GMT]]>Kevin0715 did you end up making this bacon? If so, what did you do for grinding and steps on forming, smoking, etc?

]]>https://waltonsdev.nodebb.com/post/35741https://waltonsdev.nodebb.com/post/35741Thu, 22 Apr 2021 09:44:51 GMT<![CDATA[Reply to Ground Pork Imitation Bacon on Sat, 06 Feb 2021 17:13:37 GMT]]>Thank you

]]>https://waltonsdev.nodebb.com/post/30357https://waltonsdev.nodebb.com/post/30357Sat, 06 Feb 2021 17:13:37 GMT<![CDATA[Reply to Ground Pork Imitation Bacon on Sat, 06 Feb 2021 16:03:26 GMT]]>Kevin0715 I thought you were asking about venison bacon. If you are asking about making imitation bacon from ground pork you should be good with shoulder or just butts w/o getting to fatty. Pork trimmings can help if you have to well trimmed pieces. You will need fat to help carry the flavor. Keep good notes so you can fine tune.

]]>https://waltonsdev.nodebb.com/post/30356https://waltonsdev.nodebb.com/post/30356Sat, 06 Feb 2021 16:03:26 GMT<![CDATA[Reply to Ground Pork Imitation Bacon on Sat, 06 Feb 2021 15:46:49 GMT]]>Kevin0715 I make my venison bacon using pork butt about a 50/50 blend. Sometimes I add pork trimmings depending on how well the butts are trimmed.

]]>https://waltonsdev.nodebb.com/post/30355https://waltonsdev.nodebb.com/post/30355Sat, 06 Feb 2021 15:46:49 GMT<![CDATA[Reply to Ground Pork Imitation Bacon on Sat, 06 Feb 2021 13:26:59 GMT]]>Kevin0715 That is the only way that I make my bacon is strictly from pork shoulder. I buy a venison bacon seasoning mix from cabelas

]]>https://waltonsdev.nodebb.com/post/30353https://waltonsdev.nodebb.com/post/30353Sat, 06 Feb 2021 13:26:59 GMT