I can't wait to hear how it goes! It's so good, I've been testing this recipe for months and it's the best bacon I've ever had. I've tried a lot of vegan bacon recipes and store bought stuff and this blows everything else out of the water. It's a long recipe, but soooo worth it
I've been making Seitan for years, I've never tried smoking it though🤔 I appreciate the indepth detail on how gluten reacts with other ingredients, vital information. Thanks for sharing 💚
I'm happy to share! You've got to try smoking it, it's a game changer. I'm about to make my washed flour seitan turkey and try smoking it- I think it will be perfect for sandwiches
@@AdumbWillSun you could do the same bacon broth, cure, and smoking method- however I don’t know how you would do the base seitan. This recipe has you was the flour with two dough balls, the white fatty portion is only half washed. To recreate that with VWG you would have to find another recipe. I can play around with it and see how you would do that, but that would be a whole different recipe
Hi Jess love your videos question when resting the dough overnight before washing do I have to refrigerate it or can I just leave it in the salt water on the counter. Refrigerator space is so limited these days 😊
Thank you! I often leave it out overnight- just don’t forget about it. If you leave it out for more than 1 day at room temperature it will start to ferment and removing the starch from gluten will be more difficult
This looks great!
I really enjoyed your video. I loved the use of koji for the curing process and the smoking too, its amazing! I am excited to try this, thank you!!
You are incredible. Amazing work
I absolutely love your cooking skills and creativity. Will be trying this recipe soon. Thanks for the amazing recipe!!
Thanks so much! I’m glad you liked it
Fantastic! Can't wait to try it. Thanks for this great recipe!
I can't wait to hear how it goes! It's so good, I've been testing this recipe for months and it's the best bacon I've ever had. I've tried a lot of vegan bacon recipes and store bought stuff and this blows everything else out of the water. It's a long recipe, but soooo worth it
I've been making Seitan for years, I've never tried smoking it though🤔
I appreciate the indepth detail on how gluten reacts with other ingredients, vital information. Thanks for sharing 💚
I'm happy to share! You've got to try smoking it, it's a game changer.
I'm about to make my washed flour seitan turkey and try smoking it- I think it will be perfect for sandwiches
Nice
this is my weekend task! im going to use VWG in place of washed flour unless that’s a terrible idea
@@AdumbWillSun you could do the same bacon broth, cure, and smoking method- however I don’t know how you would do the base seitan. This recipe has you was the flour with two dough balls, the white fatty portion is only half washed. To recreate that with VWG you would have to find another recipe.
I can play around with it and see how you would do that, but that would be a whole different recipe
Hi Jess love your videos question when resting the dough overnight before washing do I have to refrigerate it or can I just leave it in the salt water on the counter. Refrigerator space is so limited these days 😊
Thank you! I often leave it out overnight- just don’t forget about it. If you leave it out for more than 1 day at room temperature it will start to ferment and removing the starch from gluten will be more difficult
That doesn't look like traditional American bacon.