Method for making turkey bacon

1 . A method of making ready-to-eat, fried turkey bacon, comprising:

a) obtaining sliced turkey bacon;

b) frying the turkey bacon in oil, the fried turkey bacon being crisp and having rippled edges; and

c) applying a flavoring solution to the fried turkey bacon, the fried and flavored turkey bacon having a flavor, an appearance, and a texture similar to pork bacon.

2 . The method of claim 1 , further comprising cooling the fried turkey bacon to less than 40° F.

3 . The method of claim 2 , further comprising reheating the cooled, fried turkey bacon.

4 . The method of claim 1 , the turkey bacon being fried in oil at approximately 335° F. for approximately 45 to 55 seconds.

5 . The method of claim 1 , wherein approximately 2 to 3% of a finished weight of the fried turkey bacon of flavoring solution is applied to the fried turkey bacon.

6 . The method of claim 1 , the flavoring solution comprising salt and liquid smoke.

7 . The method of claim 1 , further comprising prior to step 1(a):

a) extruding a dark portion and a white portion in a desired ratio resulting in a mixture resembling pork bacon;

b) cooking the mixture to an internal temperature of at least 160° F. thereby creating a product; and

c) slicing the product to create sliced turkey bacon.

8 . The method of claim 7 , further comprising prior to step 8(a):

a) grinding turkey meat; and

b) blending turkey meat and fat into the dark portion and the white portion.

9 . The method of claim 1 , further comprising grinding the fried turkey bacon into bits.

10 . A method of making precooked turkey bacon, comprising:

a) blending turkey meat and fat into a dark portion and a white portion;

b) extruding the dark portion and the white portion in a desired ratio, the desired ratio resulting in a mixture resembling pork bacon;

c) cooking the mixture thereby creating a product;

d) slicing the product;

e) frying the product in oil; and

f) applying a flavoring to the fried product.

11 . The method of claim 10 , further comprising proportioning approximately 50 to 60% dark portion and approximately 40 to 50% white portion during the extruding step.

12 . The method of claim 10 , the mixture being cooked to an internal temperature of at least 160° F. thereby creating the product.

13 . The method of claim 10 , the product being sliced approximately 18 to 23 slices per inch in thickness.

14 . The method of claim 13 , the product being sliced approximately 5.75 to 6.50 inches in length.

15 . The method of claim 10 , the product being fried in oil at approximately 335° F. for approximately 45 to 55 seconds.

16 . The method of claim 10 , wherein approximately 2 to 3% of a finished weight of the fried product of flavoring is applied to the fried product.

17 . A method of making precooked turkey bacon, comprising:

a) proportioning a dark portion and a white portion such that the portions resemble pork bacon;

b) cooking the portions thereby creating a product;

c) slicing the product;

d) frying the product in oil, the fried product being crisp and having rippled edges; and

e) applying a flavoring to the fried product, the fried and flavored product having a flavor, an appearance, and a texture similar to pork bacon.

18 . The method of claim 17 , the product being fried in oil at approximately 335° F. for approximately 45 to 55 seconds.

19 . The method of claim 17 , further comprising grinding the fried product into bits.

20 . The method of claim 17 , wherein approximately 2 to 3% of a finished weight of the fried product of flavoring is applied to the fried product.