How is turkey bacon made?!
Answers: Why wasn't this in that History Channel Modern Marvels "History of Cold Cuts?" I mean they talked about Tofurkey, so why not turkey bacon as well? I know they are the History Channel but maybe they could look forward into the future of lunch meats a little bit too.
Turkey bacon is cut straight out of the fatty flank of the turkey, which is near the wing. Some people ask me why they don't see this on their Thanksgiving turkey, well the answer is that it is removed before the whole turkey goes to the consumer because it is the most profitable part of the turkey.
It is not technically a cold cut or a lunch meat. Turkey bacon is primarily a breakfast meat, so it does not belong in the history of cold cuts. Maybe next time History Channel will a more appropriate Modern Marvels and talk about turkey bacon.
Fun fact: in Spanish, the word for bacon is, "el bacon."
mate a turkey and a pig and you get turkey bacon
well they get it straight from the turkey pig in afghanistan, it is a conspiracy ya know!
They dress up pigs too look like a turkey,,feathers and all,,
then put them together,,,,,after some wine and candle light
we get turkey bacon,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,...
hey billy,,,,,,,,,,,,,,,,,,,,,,you need a life dude
well a farmer introduces a turkey and a pig, he sets up a blind date with them, they get to know each other and they mate,,, the turkey lays eggs and when the eggs hatch a purkey is born, when the purkey gets big enough it is taken to slaughter, thus turkey bacon is born.
Tofurkey sounds like smoked tofu.
Turkey can be smoked or salted, just like any other meat. You cannot have turkey bacon, since bacon comes from pigs. Pigs might fly, but they don't have wings - they also have four legs.
It's made just like the cold cuts. Liquefy and reform.
Rachelle seems to have the right idea
Turkey meat removed from the carcass after removing the other parts that are sold separately like the legs wings breasts and thighs.., then ground or flaked then processed (cured - smoked) the same as bacon then extruded to shape..
Any meat can be ground up, seasoned to approximate the taste of the real thing, steamed to harden into shape, then smoked.
It's just like making those huge sausages that we call cold cuts, created from various and sundry parts of animals.