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.

Looks good! I wonder how it would be in a bread salad with tomatoes,
oregano, and feta cheese.

Bob