chicken bacon

Discussion in 'Smoking Bacon' started by junkcollector, Aug 11, 2013.

  1. I have finally gotten a recipe down that wife and kids like really well. I have truly failed on the qview though. Got 1 shot of it frying in pan. Once cooked, it was gone before I could get the camera and get a shot[​IMG]  Have been experimenting using pops recipe as a base. Started with 5lbs of chicken thighs on the bone. Deboned/deskinned them and threw them into brine for 6 days. Smoked them on hickory. Once done smoking, fried a few slices, wasn't too good, let them sit in fridge overnite and they mellowed out and are WONDERFUL now. Here's the only money shot I have. If sliced thick, it has much more of a hammy flavor/textrue. I rekin its where there's so much more meat instead of fat. If I slice it thin and fry it up good it is just like good ol fashioned pig belly bacon.

    Here is what I've adjusted on pops recipe to make it good for the wife/girls.

    3/4 cup iodized salt ((instead of sea salt)) didn't have sea salt.

    1/2 cup white sugar

    1/2 cup coco sugar ((instead of brown sugar)) **available @ asian groceries**

    1 big tbs pink sale

    i usually smoke over hickory till i get the color i like. going to try hickory/apple on next one just cause.

    Last edited: Aug 11, 2013
    disco likes this.
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Now that sounds interesting. Hmmmm. Might have to try that!

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Works for Turkey Bacon! This makes sense and sounds good...JJ
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'm going to have to give this a try too. The fiancee doesn't eat pork, but does eat turkey bacon.
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a great idea. It's on the to do list and [​IMG].
  6. thanks yall. we really like bacon and the price of chicken thighs is much cheaper than any belly around here that i've found, plus chicken doesn't bother my gout like pork does. only problem is trying to get it sliced evenly. next batch i do i'll plug in the slicer and use it.

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