How to Make Imitation Bacon
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- Опубликовано: 13 окт 2024
- meatgistics.wa...
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!
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I had never thought about making my own immitation bacon. Such a great idea.
Thanks, I learned a lot. Merry Christmas!!!!
This is a great Idea and will try it soon with Ground Venison with added pork fat
I love turkey bacon on the grill but it can be very expensive and you never know what is in it. I will have to try this. It looks great!
Cool idea! I like seeing all of these experiments
I made it but my slices are not flexible like yours, they're breaking! What did I do wrong? I didn't add any meat binder, is that what keeps it together?
Edit: Never mind! I just sliced it while it was still hot. When I sliced it after cooling it in refrigerator for like 3 hours, it didn't break!
If I'd known it was that easy and it looks pretty good too!
I made this and it turned out pretty good. I did a mix of beef and pork. Consistency was just right as far as I know. The loaf was firm but easy to slice. Cooked up nice too and tasty. I smoked mine instead of using the oven. I have one issue though which is that it was a little saltier than I like. Is there a less salty version?
Friend of mine and I want to try this out. Not sure which meat we want to use first though. They all sound good.
Your video was really interesting! Very cool seeing how you can do this in an oven - I'm going to try this soon.
love putting bacon under the grill. i honestly find it quicker and easier than using the oven a lot of the time. i think you lot over there dont really have the grills we have above our ovens. so under the broiler? directly under a very high heat source.
Had some mutton bacon last year and it was amazing.
Thank you guys for doing these videos
Oh, heck yeah! I have to try that. Imitation bacon that easy. Let's do this.
This actually looks/sounds really good to me!
i am not reading from a script to this camera. it wont looks like it, but, i promise this is the best imitation presentation ever you will ever tasty to a lean of bacon from an imitation look
Can you take that oven cooked bacon and throw it in a dehydrator for jerky?
A definite must try
Great video, will need to try.
forget about baking bacon, it has to be thrown on a griddle and fried up crisp.
This looks incredibly easy
I'm doing this now, 160? Every instruction says 165 for safe eating of poultry. I want to do 155 because I'm going to fry it, but there is so much conflicting info out there.
Have you guys ever tried making restructured jerky by using this idea of a meat loaf that you freeze and slice on a meat slicer?
I like your videos more each week.
Come on people, this is a family channel.
So, bake like a meatloaf, refrigerate, then slice then crisp by whaever means...?
This looks interesting to try
Cool looking. Would love to make this.
The only thing I was missing is the bacon spices. Thanks for sharing
Love any type of BACON!!!
the beef sounds pretty interesting.
You should use your jerky maker to make the perfect strips of bacon
Tastes awesome!
Now that looks good!
Should try this.
Do you bake em in the aluminum pan or remove and just place on grate ? I smoked removed mine on grate
Sounds delicious!
Good stuff guys!
bacon is great on anything
I love bacon! This might be a good alternative!
Interesting and worth a try !!!
fantastic idea thanks for the info~
I will try it
I will have to give this a try!!!! That is if I win this month!!!! Don't have a slicer yet!!!
I need to try this one
I am not to sure about this. Lol. Id have to try it.
looks delish
No imitation bacon for me. I want real BACON!!
But does it taste as good?
Looks good
Bacon is life ♡
the smoke beef stabilizer why and what does it do thanks
looking good
I was just talking to my husband about doing this the other day!
I might buy something if you didn’t have a paywall on your site. Guess not
Neat video.
you the bacon kings
Nice
Imitation bacon, carrot fiber...are you guys in California?
Hmmm...That looks interesting but,,,,nothing like a little pork belly frying in a pan and a couple eggs frying in that fat. Oh great, now I'm hungry... ;)
IDK guys, I still would rather have the real thing. I also would of liked to have seen what it looks like crisped up, I like my bacon crispy.
Is this Whole 30 approved? Where can I see the label for the products you use?
The seasoning does have some Whey and some brown sugar in it but it would be so minuscule when added to the batch size of the meat block you are using that I don't think it would matter! If you are wanting to be very strict with that program (and good for you for giving it a try by the way!) then I might wait to try until after the initial 30 days are over. After that I do not think it would be any problem!
Looks and sounds great but nuthin beats the real thing
I love bacon
Interesting, the original seems more enticing though.
Wonderfull who's idea is this BACOOOOOON!!!!
Sacri-licious!
MMMMM Bacon
yummy
Yum
Interesting
I bet it’s delicious
Cool
God video
Yum!
Imitation bacon
Jowl Bacon
Canadian bacon
Beef Bacon
turkey bacon
Ostrich Bacon
Kevin bacon
Sir Francis Bacon
nomnomnom
I like the real thing
👍👍
yummy!
YUMMY
i'M HUNGRY
not sure about that
The calories don't matter to me in the least. Flavor and texture is all that matter to me. But hey, T/hey can matter to someone else. Makes no difference to me at all. lol
interesting
I could eat chicken bacon daily.
Mmmmmmmm
Bacon
I'm doing with venison
It works with venison very well and is a great way to use up any extra venison you have, just be sure to add some fat!
I want real bacon!
smoke it
Looks good but it's still not Bacon for me!
Why didnt u use breast of chicken?
Why would you want to
Aaron,
It's great for venison or other wild game products, it's a great way to use up any extra venison that people don't know what to do with!
Thank you,
Not me, I'm vegetarian
Good for you Ann!, The world needs all kinds to get along in our opinion! Can I ask if you do it for health or moral reasons?
@@Waltonsinc both kinda, I agree with population control but it's humans that Max breed them anyways, it's mostly because of health reasons,,,,, I also really don't like the smell or taste of any meat and I haven't eaten meat since 5th grade, I'm now 18 so that should give a good estimate
That's awesome that you are able to do that Anna! If you really don't like the taste that makes it a little easier but it is still a very hard diet to maintain. We are glad you found something that works for you!
You do the same except that you use broccoli instead of meat.
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Test
that does not sound good
ugggg
I'd rather have real bacon!
Gross you can’t beat real bacon lol