Lamb bacon

[rivergirl]

I often make my own bacon but came across a reference to lamb bacon when searching the net last week .

Sorry it's quite a dark picture

I have covered it with the brine mix and will leave it for 4 days.

I used a blend of
2 parts salt
1 part dark brown sugar
1 bay ground
1 teaspoon juniper ground
Good pinch mace
1 teaspoon mint
1 sprig thyme
1/4 teaspoon nutmeg

If anyone has a recipe I would be grateful as I am just experimenting with my bacon recipe tweaked for the lamb.
I rubbed this mix into the lamb and have put it to bed in the fridge until Tuesday or Wednesday. I reckon it will not need anywhere like the time belly pork needs.

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[greensheepuk]

I'm looking forward to seeing how this turns out as I have an occasional local source of local lamb and nothing beats bacon! But what is the lamb stored in? Doesn't look like a clip-lock box?

JK

[rivergirl]

No it's just an ordinary large plastic box. I reckon it cheap enough to experiment with and if it fails as bacon . It should be able to make a stew and stock......

[rivergirl]

Just come out of the brine , rinsed and dried. Will air dry it in the fridge overnight. I will smoke half and see the difference.

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[cannyfradock]

.....I'm also interested in how this tastes.

Terry

[rivergirl]

Will let you know tomorrow

[rivergirl]

Right 1/3 has gone into the hot smoker with some pork ribs and a bbq sauce i want to thicken and smoke. and 2/3 rds into the cold smoker with some butter, cheese and chillies.
I am leaving it in the hot smoker for 11/2 hours will test it then to see if it needs longer.

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[rivergirl]

And the cold smoker...... A touch knocked up but it's done me proud for about a year! ....

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[rivergirl]

And a close up

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[rivergirl]

Trying to show the colour and texture. I left it in for 90 minutes which I think is long enough. The texture is lovely and the flavour stunning with even the fat having an almost smoked buttery taste ( which will be fantastic for cooking with)

I am leaving the cold smoked in for another 30 minutes.

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