Bacon skins and lamb sharks - a winner

Discussion in 'General Discussion' started by kihler, Sep 23, 2016.

  1. kihler

    kihler Smoke Blower

    I love to smoke bacon. I smoke about 30 pounds at a time. But, I always smoke my bacon with the skin on and remove it before slicing. I have never figured out what to do with the smoked skin. I have added it to baked beans, made soup, but there is always to much. Than came an idea, how about rapping lamb shanks with the smoked bacon skin. I gave it a try and I had some of the best lamb shanks I have ever eaten. They were moist, smoky and very tender. This was a winner. If you make your own bacon, try using the skins with lamb shanks. 

    Part of a batch of smoked bacon.  

    Wrapped the lamb shanks with the bacon skin. Veggies for the braising liquid.

    Lamb shanks after 6 hours.

    Lamb shanks and veggies, there was also about 2 quarts of braising liquid to put on rice.

    The bacon skins gave there all.

    crazymoon and smokinal like this.
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    K, That's a great idea and those shanks look delicious!
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I agree!

    Great idea!

    Looks delicious!


  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great, but where's the shark????
  5. kihler

    kihler Smoke Blower

    Bit of a typeo - no sharks only shanks.
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good. As far as Bacon Skin goes, I have done many of the above. Extra skin are also rendered real well in a 250 oven, cut in strips and given to the dog as a treat, she loves them...JJ

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