How to Make Imitation Bacon

Описание: https://wltns.link/4mDzOZc

https://meatgistics.waltonsinc.com/to...
Everyone true American loves bacon, every American has the God-given right to wake up to the delicious smell of bacon at least a few times a month. We have done videos recently showing you how to inject or brine bacon and one on how to make dry-rubbed bacon at home. Another way to make "bacon" is with our Imitation Bacon Seasoning which allows you to make bacon out of any type of meat. You can use Beef, Wild Game, Poultry, or even just leaner cuts of pork. Today we are going to be showing you how to make three different types out of Turkey, Leaner Pork and Beef. Rather than a whole muscle product, our imitation bacon will be a ground and formed product.

Our process is going to be very similar for all of these other than the amount of fat that we are going to be adding, or not adding. If you are making this out of the whole muscle you need to grind your lean product twice through a 1/8" plate and your fat once through a 3/16" plate. We have some 80/20 ground beef here and some fatty ground pork as well so we are starting out with an already ground product on these. For the Turkey, we just stopped by the store and picked up some 85/15 lean to fat ratio pre-ground turkey to make turkey bacon. We've said it before but it's worth repeating, whether you are making Bratwursts or Snack Sticks or whatever, there is nothing wrong with picking up a previously ground product at the store and starting from there if you don't have a grinder. You won't have as much control over the entire process but you can still get a great tasty product by doing this.

If you want to get real fancy with your imitation bacon, and start with whole muscle meat and grind it yourself, you can keep the lean meat separated from the fat to layer the lean and fat meat and truly create a more bacon-looking product. We will be simply combining it all together, so we won't get that separate and visible distinction between the lean and fat particles, so it won't look as close to normal bacon.

So we have our meat, we are trying to get somewhere in the 80/20 to 60/40 range with the beef and pork but for the Turkey we are going to add some carrot fiber and extra water, a nice thing about the Imitation Bacon Seasoning is that it already has phosphate in it for water retention so while that bacon will be a little different than the others we should still get a nice juicy product out of it.

We have measured all of this out for 2 lb batches, so we have .075 lb or 1.2 oz of the seasoning (which already includes our cure), 4.8 oz of water and .16 oz of smoked meat stabilizer. We are adding smoked meat stabilizer because we don't want to wait overnight for the cure to work in the meat, basically we are hungry and we want to cook it immediately!

So we are going to mix all of this until we have protein extraction and the meat is nice and sticky. With a mixer, this would take about 5 minutes, but since we are doing such small batches we need to do this by hand, so it will just take as long as it takes. I've brought a coin so we can flip and see who has to mix these.

Now we are going to use a 2 lb foil pan to form a loaf for cooking and then slicing. If you don't have a pan you can just use a cookie sheet and form a slab-like form for cooking. Another nice thing about this process is that the seasoning already has a smoke flavoring mixed in, if you want to increase that you could either add some hickory smoke powder or cook it in your smoker. We are just going to do this one in the oven as that’s how most of you at home will be doing it.

To cook this we are going to start at 120 degrees for one hour then 145 degrees for an hour and then finally at 175 degrees until we hit an internal meat temperature is 160 degrees. If your oven or smoker cannot get down to 120 degrees, just start as low as you can.

Once it is done cooking you can either cut it with a knife and eat right away or you can allow it to cool down and then use a slicer to get a more traditional bacon look. Either way is fine, we've just been cooking this all day and don't want to wait any longer. For the best results, slice the imitation bacon, and pan-fry just like normal bacon. It will crisp up great and have a taste very similar to traditional bacon!

Walton's Learning Center: https://meatgistics.waltonsinc.com/ca...
Meatgistics Community: https://meatgistics.waltonsinc.com
WaltonsTV YouTube:    / waltonstv  
Walton's Facebook:   / waltonsinc  
Walton's Twitter:   / waltonsinc  
Walton's Instagram:   / waltonsinc  
Walton's Pinterest:   / waltonsinc