Turkey bacon

Air dried cured meat and salami recipes

Turkey bacon

Postby j-two » Wed Oct 05, 2016 6:31 pm

Im looking to try something different i see lots of Turkey rashers appearing in shops here (ireland), does anyone jave a basic reciepe to making some as a trial

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Re: Turkey bacon

Postby wheels » Thu Oct 06, 2016 9:20 pm

The ingredients on one major brand are shown as:

Turkey Breast (84%) , Water , Seasoning (Salt, Lactose (Milk), Natural Flavouring, Sugar, Stabilisers: Triphosphates, Diphosphates, Polyphosphates: Dextrose, Yeast Extract, Preservative: Sodium Nitrate) .

It's shown as being 2.3% salt. I'm somewhat surprised that it uses nitrate rather than nitrite.

So maybe try a cure at (of meat weight) 2.3% salt, about 0.5-1% sugar, 0.25% cure #1.

I'd be tempted to treat it as a 'fresh' product and use it within a few days, or freeze it for storage.


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Re: Turkey bacon

Postby Sausee » Mon Sep 04, 2017 6:51 am

other tips for this?
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Re: Turkey bacon

Postby badjak » Mon Mar 26, 2018 11:49 am

Long time ago, I cold smoked some chicken and it tasted a bit like ham.
We don't have turkey bacon here, but if you say that that sounds similar, then I will go through my old notes and figure out what I did.
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