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Old 03-06-2014, 03:35 PM   #2
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma

The basic curing brine (or rub) is as you know just salt, nitrites/nitrates & sugar. This is the basic cure for curing pretty much anything... pork, beef, fish, etc..

To me calling turkey "bacon" is like calling cured & smoked fish bacon :)

MMmmm love me some salmon bacon, hehe.

I think bacon has to come from a pig doesn't it? This is what one dictionary says (on my Mac OS X).

The "turkey bacon" we see at the store.. is that not just a gimmick to sell us mechanically separated & pressed turkey bits as "healthy bacon"?
18.5" WSM and 22.5" OTG.
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