On Sat, 5 Sep 2009 12:45:40 -0500, Sqwertz >
wrote:

>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.

That looks wonderful. I'm looking forward to seeing the pancetta.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/31