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"?
