Welcome to the 'Bacon Revue'. Tonight on stage we have a scary spectacular horror show to thrill and delight. Do not be afraid but we have Turkey bacon to entertain or spook us. There is a method to my madness to showcase this so called bacon. This Turkey bacon is made by 'Willie Bird" from Sonoma California. Willie bird sell premium turkeys and runs a restaurant in Santa Rosa. This is a fantabulous place to have a good old fashioned turkey dinner. There birds are one tasty treat, so their bacon is getting a free pass to this show.
Willie Bird's smoked turkey bacon is made from cured turkey thigh meat. It is cut and formed into shapes that resemble bacon strips. Smoke flavor is added. It is fully cooked and ready to eat. It is suggested to heat and serve. We did just that. We broke out our trusty black iron and put the fire to it. The bacon started to fall apart. It never did crisp up. I would suggest using a little oil in the pan to prevent sticking.
The bacon was tasted before we heated it. The first taste sensation was sweetness with a little smoke added. Ir was not too salty. It had a good flavor in a cold cut sort of way. This would make for a tasty sandwich. Once heat was added to the mix the bacon transformed from palatable deli meat to tire rubber. The heat triggered a chemical reaction to make this meat into an unappetizing piece of flubber. Needless to say it did not look like bacon. It did not taste like bacon. Why do they call it bacon?
If this product was called Willy Bird Deli meat, We would have rated this product fairly well. They have chosen to call it bacon. This is not bacon, and should not be fried or even treated like bacon. Willy Bird Smoked Turkey Bacon will receive 1 star out of 5. Stick to the Turkeys or their restaurant.
Willie Bird's smoked turkey bacon is made from cured turkey thigh meat. It is cut and formed into shapes that resemble bacon strips. Smoke flavor is added. It is fully cooked and ready to eat. It is suggested to heat and serve. We did just that. We broke out our trusty black iron and put the fire to it. The bacon started to fall apart. It never did crisp up. I would suggest using a little oil in the pan to prevent sticking.
The bacon was tasted before we heated it. The first taste sensation was sweetness with a little smoke added. Ir was not too salty. It had a good flavor in a cold cut sort of way. This would make for a tasty sandwich. Once heat was added to the mix the bacon transformed from palatable deli meat to tire rubber. The heat triggered a chemical reaction to make this meat into an unappetizing piece of flubber. Needless to say it did not look like bacon. It did not taste like bacon. Why do they call it bacon?
If this product was called Willy Bird Deli meat, We would have rated this product fairly well. They have chosen to call it bacon. This is not bacon, and should not be fried or even treated like bacon. Willy Bird Smoked Turkey Bacon will receive 1 star out of 5. Stick to the Turkeys or their restaurant.
Rating: 1 star out of 5
Price: 6.49/pound
Where: You can order direct from the website & Select stores in the Bay Area
Let me just say, "Ugh!"
ReplyDeleteChopped and formed..my favorite.
ReplyDeleteLet me say thanks for the warning
ReplyDeleteTheBackyardSmoker.blogspot.com
OK, the "bacon" looks like something out of the Texas Chainsaw Masacre but the #8 Lodge is looking sweeeeeeeet!
ReplyDeleteI'm sure I'll have trouble sleeping tonight.
ReplyDeleteYou're not surprised are you? There's no love in, "smoke flavor added".
ReplyDeleteNeat on the deli meat though, that's interesting.
xo, Biggles
I generally don't like turkey bacon but I enjoyed your review. There is one way that I do enjoy willie bird turkey bacon, and that is to do it this way: I turn my pan on high, and I put a tiny bit of oil on it, I throw in the bacon pieces and sprinkle them with a tiny bit of rosemary salt and brown sugar (just the tiniest pinch). Sometimes I add 2-3 drops of soy sauce. The sugars then create a bit more body and grizzle. The bacon will crisp up and retain flavor. It doesn't crisp in the pan, though. Once you start to get that dark color, you pull it out, and within a minute or two the excess moisture has fled, leaving a flavorful bacon-like experience closer to a good canadian bacon than the true experience. It's still better than any of the other brands I've ever tasted. cheers! :-)
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