Lamb Bacon

Discussion in 'Bacon' started by africanmeat, Apr 16, 2014.

  1. africanmeat

    africanmeat Master of the Pit OTBS Member

    lamb bacon .
    i used lamb belly and i put it in a brine of
    5 lb water
    1 cup sugar
    1 cup salt
    1/2 cup brown sugar
    1/2 cup maple syrup
    1 tbs cure#1
    1 tbs pickling spice .
    it will be in the brine for 14 days

    Two weeks have passed since i put it to cure . so yesterday  i dry the lamb and put it in the fridge over night .
    this morning it gone  in to the smoker for 8 hours (cold smoke ) using bear extra smoke system .
     

    After 8 hours it go's out and now  it is time to slice it .
    i fried 3 pieces ,they are good very much like canadian bacon slightly too sweet for me .
    next time i will look for a thicker piece of meat and cut on the maple .









    Thanks
     
  2. ak1

    ak1 Master of the Pit OTBS Member

    Nice work Ahron. I've never tried it, but now you've given me something new to try. 

    I'll be heading off to the store soon.
     
  3. Looks good man!  [​IMG]   I've never had bacon from a lamb before...
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow! That looks great! I bet it is tasty! The color of the sliced stuff is amazing!
     
  5. ak1

    ak1 Master of the Pit OTBS Member

    Wow, that looks like a nice prosciutto. Wonderful colour & such. I wonder if I could do that like I normally do cured & smoked belly to eat raw?
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    MMMMmmmm……… Looks Real purdy at the end there, Ahron!!![​IMG]

    Nice Job!![​IMG]

    Bear
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks guys .
     

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