On Wed, 9 Sep 2009 17:34:00 -0500, Gregory Morrow wrote:

> blake murphy wrote:
>
>> 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.
>>
>> i'll confess i've never heard of lamb bacon. i thought there was
>> something wonky about lamb fat that made it inadvisable.
>>
>> still, you can't argue with success.
>
> I bet that the *lamb* could...

the time for the lamb to argue was long before it was made into bacon.

blake