Thread: Lamb Bacon
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Sqwertz Sqwertz is offline
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Default Lamb Bacon

This was my cure project for the week.

Cured lamb breasts for bacon. A couple of them were cured with
sage, garlic, and black pepper, the other with long pepper and
allspice. Cured for 6 days, rinsed, dried, then lightly smoked over
cherry wood for 2 hours at 200F.

I will definitely do this again. Lamb breast is regularly priced at
$.99/lb fresh cryovaced. This is awesome stuff:

Bone-in:
http://i28.tinypic.com/161ffps.jpg
http://i27.tinypic.com/2j4f29u.jpg

Trimmed:
http://i26.tinypic.com/befv9d.jpg
http://i28.tinypic.com/1562sdl.jpg

I see Scotch broth in the near futu
http://i32.tinypic.com/2ry25v9.jpg

Next up: Lamb pancetta.