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Turkey Bacon
- Makes
4 to 5½ pounds
- Difficulty
Medium
By Peter Sherman and Stephanie Banyas
Published 2019
The turkey bacon you buy at the store is meant to taste like pork bacon, but it doesn’t, and, quite frankly, shouldn’t. This turkey is bacon because of how it’s prepared, cured, and smoked, not because of how it tastes—juicy, smoky, and a damn good stand-in if you find yourself needing to feed a family of Jews, like most of my family.
Ingredients
1 gallon 3.8 L 1 cup 180
Method
Combine the cold water, kosher salt, pink salt, sugar, ancho chile, and liquid smoke in a large saucepan over high heat and bring to a boil. Remove from the heat and let cool to room temperature or cool over an ice bath.
Place the breast in a large plastic container with a lid, pour the cold brine over, and cure in the refrigerator for at least 12 hours, or up to 24 hours.
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