I’ve thought about that, because that’s just the flavor. I don’t know the marbling and collagen content. So could I cure and smoke it then pan fry it? Will it taste like regular bacon but have the texture of turkey bacon? I don’t know. I can’t say I’m not curious. That’s a definite try.

I was also thinking about a braised leg of Walter. Wet heat would keep it from drying out too soon and you can impart a lot of extra flavor.