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?
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?
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?
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.