Ground Pork Imitation Bacon
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Kevin0715 on last edited by
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.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Kevin0715 on last edited by
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.
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RJ Adventures Sous Vide Canning American BBQ System Team Bluereplied to Kevin0715 on last edited by
Kevin0715 did you end up making this bacon? If so, what did you do for grinding and steps on forming, smoking, etc?
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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.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Kevin0715 on last edited by
Kevin0715 sounds like you created a winner
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RJ Adventures Sous Vide Canning American BBQ System Team Bluereplied to Kevin0715 on last edited by
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
