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Dry cured lamb baaaaaa-con - new pics added

 
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smokin'gal
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Joined: 28 Jun 2010
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Location: Seattle, WA

PostPosted: Tue Aug 17 10 11:41 am    Post subject: Dry cured lamb baaaaaa-con - new pics added Reply with quote

Well, I've continued my quest to make bacon out of more non-porcine, red meat animals. I present to you, lamb bacon:

Lamb belly ready for processing:


deboned belly slabs:


Lamb belly with Morton's Sugar Cure, herbs de provence, ground garlic, and fresh cracked pepper applied in vacuum bag:


After a week, I washed off the cure, and soaked the bellies for 6 hours in cool water to help leech out some of the salt. The bellies were left in the fridge on drying racks to dry for two days. They were then tossed into the smoker at 150 degrees, and smoked with hickory and apple wood chunks, until they reached a temp of 140:







I think some lamb BLTs are in order. What do you think?


Last edited by smokin'gal on Wed Aug 18 10 1:51 pm; edited 1 time in total
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biker.chef
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PostPosted: Tue Aug 17 10 12:05 pm    Post subject: Reply with quote

cool
What it taste like?
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Oregon smoker
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PostPosted: Tue Aug 17 10 12:37 pm    Post subject: Reply with quote

Nice job!
Let us know what it tastes like.
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tacklebox
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PostPosted: Tue Aug 17 10 2:41 pm    Post subject: Reply with quote

I love lamb, and that stuff looks friggin great. (BTW...Denver ribs are on hold til this Sat Wink thanks again for the help). Did you have to ask for lamb belly, or does your butcher normally stock it?
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rodneymeatsnsweets
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PostPosted: Tue Aug 17 10 7:17 pm    Post subject: Reply with quote

WOW! Lamb bacon looks awesome. Very Happy Very Happy Very Happy
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smokin'gal
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PostPosted: Tue Aug 17 10 9:24 pm    Post subject: Reply with quote

tacklebox wrote:
I love lamb, and that stuff looks friggin great. (BTW...Denver ribs are on hold til this Sat Wink thanks again for the help). Did you have to ask for lamb belly, or does your butcher normally stock it?


Lamb belly is the same as lamb breast. The cut comes from the exact location as pork belly. I did have to special order it because lamb breast isn't a popular cut out this way, and most places that I used to frequent which carried lamb breast have it trimmed down significantly for ribs.

I'll let you guys know how it tastes after I have some for breakfast this morning.
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patruns
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PostPosted: Tue Aug 17 10 11:02 pm    Post subject: Reply with quote

Great idea! I too want to know what it tastes like. Smile
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smokin'gal
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PostPosted: Wed Aug 18 10 12:44 am    Post subject: Reply with quote

Well fellow bbq'ers,

You should have smelled this bacon cooking. Shocked Smelled like bacon infused with the aroma of broiled lamb chops and made me salivate like Pavlov's dog. It has the characteristic "bacon" taste, with a very mild lambiness, and a light aftertaste of herbs de provence. It's freakin' delicious! Very Happy
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biker.chef
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PostPosted: Wed Aug 18 10 7:44 am    Post subject: Reply with quote

Well ya got me salivating.
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smokin'gal
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PostPosted: Wed Aug 18 10 1:43 pm    Post subject: Reply with quote

I don't think I fully captured how great this tasted in these photos, but here is your lamb bacon, Greek-style BLT, composed of dry cured lamb bacon, romaine lettuce, roma tomatoes, walla walla sweet onions, feta cheese, and homemade tzatziki sauce, on pita bread (which was briefly pan fried in the bacon fat):


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KulinaryKila
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PostPosted: Wed Aug 18 10 3:33 pm    Post subject: Reply with quote

Είμαι πεινασμένος. That looks so awesome what a great idea
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patruns
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PostPosted: Wed Aug 18 10 10:00 pm    Post subject: Reply with quote

That looks delicious!
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Inner10
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PostPosted: Thu Aug 19 10 5:40 am    Post subject: Reply with quote

That is just about the most delicious picture I have ever seen on this site....
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Goldenboy
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Joined: 01 Oct 2009
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PostPosted: Thu Aug 19 10 5:55 am    Post subject: Reply with quote

Holy Hog Wash!!! That junk looks delicious!!!!!!!!
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