I’m making lamb bacon and thought I’d update the blog since it’s been a while :) – instagram kinda too over
To make any type of bacon, you have to start with the correct meat cut. Some people call it belly, others call it breast or flap. I’m calling it lamb breast.
The recipe is simple,
I researched a lot about curing meat and bacon before making my first bacon slab. The basic recipe includes sugar and salt. You rub the mixture and cover the meat entirely then ziploc it or vacuum seal it in a bag and refrigerate it for 2-3 days while flipping once a day for the juices to combine and have a unified curing.
Once you’re done. You can then rinse it to remove the excess salt, and leave it on a rack inside the fridge to dry for 24 hours. The cured meat will develop a drier skin (called pellicle). Developing pellicle will allow the meat to grab on any smoke flavor you introduce to it.
Now for smoking, you can 1. Oven smoke it in a 200 degree oven, or cold smoke it with a temperature of 60-100.
You can also take the slab and tightly roll it and hang it to make pancetta.. Or lambcetta :)
For this experiment, I went to my favorite little organic store at kent, Ohio and got myself some herbs to include in the curing mixture. No pink salt was used in the making of the bacon.
The curing mixture had: juniper berries, dried chocolate mint leaves from my garden, rose petals (I wanted lavender but I couldn’t find any), sage powder, garlic, chili flakes, freshly ground black pepper, sugar and a lot of salt.
Then I used my coffee grinder to grind the herbs and spices together, and I rubbed the lamb cut with the mixture, making sure it’s entirely covered with it. Then I put it in the fridge
I cut the lamb breast into three pieces because I wanted to try different techniques.
Let’s hope it works this time. The flavors I used are too strong because I used a different meat supplier and I don’t know if the lamb fat has an intense gamey flavor or not.
Wish me luck!