nthpnk Thats incredibly rough! You were already in the other post where we covered this though so I’ll answer your direct questions but the information is pretty much in that post already, maybe something new will come to mind while i am typing! This disease needs a cure asap, I would probably lose my job if I got it!
Use https://meatgistics.waltonsinc.com/topic/434/how-to-make-homemade-imitation-bacon-recipe as your base. No, carrot fiber and smoked meat stabilizers are not the same thing. Carrot fiber is a binder, designed to give you a better bind in your meat, smoked meat stabilizer is a cure accelerator, designed to let you go directly from mixing to smoking without having to hold the product overnight to let the cure work in the meat. So, yes, use carrot fiber or sure gel meat binder when using turkey or chicken because the lower fat content is going to require it to prevent an overly dry product. Then, if you used a cure accelerator then go right to the smoker (smoke schedule is in the above link) or if you do not use a cure accelerator then hold overnight to allow the cure time to work.
Without pork fat the product is going to be less flavorful, sorry, there is no way around that, so your expectations should probably be managed a little! Also, we started adding Bacon Taste Booster which is designed to be added to bacon that is being injected instead of dry rubbed to provide a stronger taste. In the past we didn’t add this because it is not what it is designed for, however once we tried it we found that it is absolutely worth doing. Hope that helps!