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Author Topic: Lamb Bacon=final  (Read 2231 times)

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Offline africanmeat

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Lamb Bacon=final
« Reply #-1 on: April 02, 2014, 09:05:40 AM »
Yesterday i started a new (for me ) project.
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


it is my first time to do it .
so jump in and give me your opinion or criticism  on the project.
thanks
« Last Edit: April 16, 2014, 03:37:24 PM by africanmeat »
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Ahron
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Offline Scallywag

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Re: Lamb Bacon
« on: April 02, 2014, 09:08:41 AM »
I'm watching this one....
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Offline TentHunteR

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Re: Lamb Bacon
« Reply #1 on: April 02, 2014, 09:25:13 AM »
Ahron, I bet it is gonna turn out great!
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Offline muebe

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Re: Lamb Bacon
« Reply #2 on: April 02, 2014, 09:26:28 AM »
Very cool and I am intrigued... Watching!
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Offline sliding_billy

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Re: Lamb Bacon
« Reply #3 on: April 02, 2014, 09:39:42 AM »
Sounds like a great idea.
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Offline Las Vegan Cajun

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Re: Lamb Bacon
« Reply #4 on: April 02, 2014, 10:12:27 AM »
Looks like you're off to a good start.   ;)
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Offline CDN Smoker

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Re: Lamb Bacon
« Reply #5 on: April 02, 2014, 10:49:20 AM »
I have never done any kind of bacon yet but I am Cheering you on ;D
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Offline ACW3

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Re: Lamb Bacon
« Reply #6 on: April 02, 2014, 12:41:06 PM »
Lamb bacon!  What a great thought!  Can't wait to hear the final results.

Art
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Offline africanmeat

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Re: Lamb Bacon
« Reply #7 on: April 02, 2014, 02:36:52 PM »
I got two weeks to fined out if i will cold smoke it or hot smoke .
i don't do bacon so i am learning on the way. any advice ?
or  suggestions ?
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Ahron
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Offline HighOnSmoke

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Re: Lamb Bacon
« Reply #8 on: April 02, 2014, 05:15:15 PM »
Watching with anticipation Ahron! I bet that is gonna be great eating!
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Offline nepas

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Re: Lamb Bacon
« Reply #9 on: April 02, 2014, 08:24:10 PM »
This is looking awesome.
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Offline Saber 4

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Re: Lamb Bacon
« Reply #10 on: April 02, 2014, 08:26:52 PM »
Can't wait to see how this turns out.
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Offline Tenpoint5

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Re: Lamb Bacon
« Reply #11 on: April 02, 2014, 09:25:32 PM »
That should have a great taste
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Offline africanmeat

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Re: Lamb Bacon
« Reply #12 on: April 15, 2014, 05:03:54 AM »
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 )
see you later  .







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Ahron
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Offline TentHunteR

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Re: Lamb Bacon
« Reply #13 on: April 15, 2014, 07:09:46 AM »
Looking good and that's an interesting setup.

Still staying tuned...
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