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Turkey Bacon

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I was wondering if anyone has ever seen of heard of kosher turkey bacon? I know a lot of people that eat regular turkey bacon and wanted to if it exists. TIZ

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  1. I googled it...
    It's out there

    18 Replies
    1. re: Tay

      It is sometimes listed as turkey fry since the beef equivalent is called beef fry.
      Meal Mart is one of the manufacturers. I got it once through Avi Glatt but I don't see it on their site currently. West Side Kosher (they have a website) sells 6 oz for $1.67. They also sell it by the case. You can also contact Meal Mart through their parent, Alle Processing, to locate other distributors:

      http://www.alleprocessing.com/alle/Me...

      1. re: Dovid

        Bacon is a cured or smoked product, and when I want it for a recipe, it's usually to provide a particular smoky flavor rather than as a primary meat ingredient. (Sadly, I've just gone without and skipped those recipes, because I haven't found a kosher 'bacon' yet.) I bought a package of beef fry, but that just seems like thinly sliced fatty beef that isn't cured. I suppose you could fry it up in the morning with some eggs for a classical American breakfast, but it doesn't seem useful for most cooking. Is turkey fry similar, or is it cured?

        1. re: GilaB

          Is pastrami cured? What about turkey pastrami?

          BTW, there are hecschered brands of liquid smoke available in most major supermarkets.

          1. re: DeisCane

            Honestly, I'd rather skip making coq au vin if the only option is liquid smoke, which I've always found acrid-tasting, but it might work for some people.

            1. re: GilaB

              I didn't know CaV was your target dish. I'd agree that liquid smoke won't cut it for that. I use it for cholents and sauces to give things a bit of a smokey kick but it can't replace the smokey and fatty(!) role of bacon in real dishes like CaV.

              1. re: DeisCane

                I also at times have used the Chipotle Tobasco to add a nice cmoky flavor to stews and the like -

            2. re: DeisCane

              I've had Turkey Pastrami. It's not terrible, but if you're going to splurge, go for a real pastrami sandwich! However, it's good if you're looking for a low fat pastrami option.

              For a bacon substitute, Lightlife Fakin' Bacon and Morningstar Farms "Bacon" strips are pretty good stand-in's for real bacon.

              There is Kosher beef bacon, but I've read that it's basically thinly sliced pastrami that had been sautéed in its own juices.

              1. re: the5thbeatle

                FWIW, the Morningstar Farms Facon is milchig.

                1. re: the5thbeatle

                  Have you actually ever had real bacon? I absolutely have to differ with your opinion of Lightlife's Fakin' Bacon and Morningstar Farms "Bacon" Strips. I haven't had bacon in over 25 years, and I was never a big fan before I started to keep kosher, but I bought both of these products recently in an attempt to fake a BLT, and I could not believe how far off they were. I don't feel that way about all fake stuff. I'm a very big fan of the Morningstar Farms "Chick'n" strips, and especially their "Steak" strips, and make a great low-fat stir fry with them, but their bacon? Nope, sorry.

                  1. re: queenscook

                    I find Morningstar Farms to be a decent facsimile.

                    1. re: DeisCane

                      Is this based on your having tasted bacon? If not, what is your basis of comparison?

                      1. re: queenscook

                        Yes. I was not always kosher.

                        I think you are not making a fair comparison by trying to use them in a BLT. There are very few "fake" options that can stand alone as the star of a dish. Thus, you cannot make a cheese plate out of soy cheese. You can, however, get some of the desired creamy texture and coolness with soy cheese on a burger to create a facsimile of a cheeseburger.

                        1. re: DeisCane

                          As for the fake bacon, I can't imagine what you'd do with it other than have it on a sandwich or plain. What kind of recipe would you use something with that brittle consistency in. And as for the cheese . . . well, I don't like cheese at all, so I'd never be making a cheeseburger, but now my bigger question is what soy cheese is totally parve and can be put on a burger? I was under the impression that all the soy cheeses, like the soy yogurts, were actually made on dairy equipment and could not be cooked with meat.

                          1. re: queenscook

                            Tofutti cheese is pareve.

                            I think you're cooking it too long if it gets brittle and some recipes I've used it in didn't require any pan cooking before (rakot krumpli, a Hungarian potato casserole, for example).

                            1. re: DeisCane

                              Is that the infamous layered potato dish? My husband also used the Morningstar farms fake bacon in that once. I never let him make it again because I saw how much butter goes in! Thank you.

              2. re: GilaB

                I believe Beef Fry is cured - not knowing what bacon tastes like so I can not talk to final flavors - when I have substituted beef fry for bacon the results have been yummy -

                1. re: weinstein5

                  I just happen to have some AAron's Beef Fry in my refrigerator and it is cured and smoked. I have eaten bacon and Beef Fry is a very good substitute.

              3. re: Dovid

                West Side Kosher is a wholesaler. You'd have to take at least a case, if they would sell to a private person.

            3. I agree with other posters. NOTHING tastes like bacon. Beef fry is tasty but doesnt come close. Turkey fry is hardly turkey bacon, it doesn't really fry us and get crispy (it has very low fat and calories, comparitively speaking.) There are a few restaurants in NY that sell veal bacon which actually tastes similar to bacon bacon, also cooks the same. Lamb breast can be used to make lamb bacon, it'll have a lamby flavor. Its easy to cure bacon at home, that's what i do. Smoking it is a little more complicated, but you can GOOGLE and find a wealth of help.
              I recommend curing a boned out veal breast. It is incredibly similar, and you wont go to hell for it.

              1. if you are looking to add a smokey/salty flavour to a dish you could also try turkey keilbassa. not a very high fat content but it crisps well if you slice it thinly. great fried for breakfast as a side. i have used it sucessfully as a substitute for ham in recipes. sadly, the turkey and chicken bacon sold in canada just doesn't taste right.

                2 Replies
                1. re: rayrayray

                  If you are looking to add the smokey flavor to soupd and stews, try and look for a smoked turkey leg. They are sold if most kosher supermarkets. You can throw the whole thing in the soup as if if was a ham hock.

                  1. re: KosherChef

                    good call.....i have used these as well. great for pea soup.

                2. The closest substitute I have found to bacon is smoked goose breast. I have cured and smoked my own. Fry up the slices with some eggs and you might even feel guilty while eating it.

                  1 Reply
                  1. re: lawmann

                    Where do you find kosher goose breast?

                  2. For that smokey bacon flavor in stews etc. I generally chop up and saute some smoked turkey kabanos. They can generally be found in most kosher sections of the supermarket near the cold cuts. I have never seen beef fry in the supermarket. Does anyone know where I can get it in the Teaneck NJ area?

                    1 Reply
                    1. re: azna29

                      bacon saltis now under the chof k http://www.baconsaltblog.com/2008/07/...