Turkey bacon is a healthier form of bacon, generally made from different parts of the turkey, compressed into a large piece resembling pork belly and then thinly sliced with a meat slicer. Most commercial turkey bacon already has been cured or smoked, but your butcher may offer non-cured turkey bacon. If not, you probably can order it.
Step 1
Combine the kosher salt, freshly ground black pepper, brown sugar, sage and thyme in a mixing bowl. Stir the mixture well.
Step 2
Place the turkey bacon strips on the bottom of a glass container with a tight-fitting top, leaving a very small amount of space between each strip.
Step 3
Pack the salt mixture on top of the turkey bacon and gently rub it into the meat. Flip the pieces of turkey bacon and rub the salt mixture into the other side. Leave any excess salt mixture on top of the turkey bacon.
Step 4
Place the top on the container and put it in the refrigerator. After 24 hours, flip the pieces of turkey bacon.
Step 5
Turn the pieces of turkey bacon everyday for five more days.
Step 6
Shake the salt mixture from the pieces of turkey bacon and rinse the meat under cold running water after five days. Store the cured turkey bacon in the refrigerator for up to five days.
Tips and Warnings
- If you prefer, add 1 tsp. of sodium nitrite to the salt mixture. This is not necessary, but it will help the turkey bacon keep more of its natural color during the curing process. Use other herbs like rosemary instead of the sage or thyme, if you prefer. Sage and thyme are simply traditional herbs used for curing bacon.
Things You'll Need
- 1/4 cup kosher salt
- 8 tbsp. freshly ground black pepper
- 1/8 cup brown sugar
- 1/2 tsp. ground sage
- 1/2 tsp. ground thyme
- Mixing bowl
- Glass storage container with a tight-fitting top
References
- "Charcuterie"; Michael Ruhlman, Brian Polcyn, et. al.; 2005
- "The Complete Meat Cookbook"; Bruce Aidells, et al.; 2001
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