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.
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.
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.