Working on Lamb bacon

[danpeikes]

I bought a lamb breast today. See link below. I am in the middle of removind the rib tip bones but I need to wait for it to thaw a bit more. i then plan or curring it. Any suggestions on what I should use for a cure?

[danpeikes]

ok I was able to remove the ribs from the meat. When I did on one side there seemed to be what looks like alot of fat. I trimmed out some. Is this actually fat or is it conective tissue? Should I leave the rest in? Should I save it and grind it into the beef sausage that I am working on? Should I throw it into a stock pot?

[danpeikes]

ok so it looks like equal parts kosher salt and brown sugar and some maple syrup to bind it. Spread it on. Put it in a zip lock bag in the fridge for a week. It looks like most is smoked afterwards. Do I need to smoke it?

[Michael in FtW]

That is up to you and your taste buds. I, personally, prefer a nice smoked bacon.

[danpeikes]

I would love to smoke it but I am in a small condo and do not know if I will be able to.

[danpeikes]

I added picture to fb album of the breast boned out, the cure and the cure on the lamb. Now it sits for a week to cure in the fridge.

[Michael in FtW]

If you don't smoke it you will still have cured bacon - it just won't have that smokey flavor.

[danpeikes]

for my cure I used 2 cups of kosher salt, 2 cups brown sugar, about 30 grinds of black pepper, a heavy sprinkling of garlic and onion powder, smoked papprika, a tblspn of liquid smoke, and about 6 oz of molasses.

[CharlieD]

Quote:

Originally Posted by danpeikes I added picture to fb album of the breast boned out, the cure and the cure on the lamb. Now it sits for a week to cure in the fridge.

What albom did you say you added photos?

[danpeikes]

Quote:

Originally Posted by CharlieD What albom did you say you added photos?

lamb bacon:
www.facebook.com/album.php?aid=135469&id=721560918&l=aa908f8477