What’s so great about bacon? Well first of all it’s bacon, dammit. It’s smoky, salty, crispy, chewy, porky, fatty, wrong but so right on many levels. It’s so complex, it really is irreplaceable as an ingredient. If you’re willing to compromise this little trick may be for you.
This is a Jennifer White original. Start with some thin sliced, store-bought smoked-turkey. Spray or brush a griddle with a little olive oil, and heat over medium heat. Add the turkey slices, flipping every minute or two until well browned and crispy. Pat dry with paper towels and serve as you would bacon, though it’s closer to pancetta. The only thing you have to worry about, is the occasional spattering and popping that occurs as the water cooks out of the turkey meat. This works for essentially any thinly sliced deli meat. It’s also pretty good thing to do if you have guests that, sic, don’t eat pork.