Lamb Bacon

Here is the finished lamb bacon that we use to wrap around the chicken. It has great flavor and a beautiful color.

Lamb Bacon Cure

Ingredients

3          lbs                   salt, kosher

12        oz                    brown sugar

12        oz                    sugar

6          oz                    pink salt

2          oz                    peppercorns

0.5       oz                    bay leaves

0.5       oz                    sage, dried

1          oz                    thyme, dried

1.5       oz                    mustard seed

0.5       oz                    juniper berries

0.5       oz                    coriander seed

 Method

Toast all the spice and grind in the vita prep.

Mix all remaining ingredients.

Place the lamb belly in a hotel pan and coat evenly over all the meat with the dry cure.

Rotate the meat every day for 3 days and recoat with the dry cure daily.

Remove the pork belly and wash off the cure. Let dry in the cooler for 12 hours.

Smoke for 3 hours or until the internal temperature reaches 150 degrees.

Cool and then slice the bacon. Cook as needed.