I’ve been making Turkey bacon for years. I recently applied some salami making thought process to it and I think it’s damn near perfect. No weird mad scientist stuff and no TSG needed.
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Never heard of the b&p meat binder but I’m intrigued. Wanting to try chicken fried rabbit for the menu and was thinking about TSG to glue the belly flap to the loin, but this might be a better sub.
AromaticCanary1281 on
That looks great! wondering if you tried it fried with some eggs?
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https://preview.redd.it/l4kn1ghl7t9b1.jpeg?width=3024&format=pjpg&auto=webp&s=68f178b5653081a5689c4164d1a6c820ea05b53c
Does it crisp up like traditional pork bacon?
This looks great!!
Curious if you’ve tried it with skin on turkey?
Never heard of the b&p meat binder but I’m intrigued. Wanting to try chicken fried rabbit for the menu and was thinking about TSG to glue the belly flap to the loin, but this might be a better sub.
That looks great! wondering if you tried it fried with some eggs?