SirPorkaLot
somebody shut me the fark up.
Earlier this week I picked up some lamb breast
Now it is time to take the lamb bacon, or as I have come to call it.....BaBaBacon.
Here it is after sitting in cure for a few days.
Soak it in the sink to wash off the cure.
After soaking and drying
Rub a few spices into it
Rubbed and ready for smoke
In the (hickory) smoke (~180F for 3 hours)
Out of the smoke and ready to chill
After chilling in freezer (to make it easier to slice), it is time to slice it.
A little fried up for tasting purposes...
More
and finally......
Piled up on a blue cheese topped burger
It was tasty!!
:clap2:
Now it is time to take the lamb bacon, or as I have come to call it.....BaBaBacon.
Here it is after sitting in cure for a few days.
Soak it in the sink to wash off the cure.
After soaking and drying
Rub a few spices into it
Rubbed and ready for smoke
In the (hickory) smoke (~180F for 3 hours)
Out of the smoke and ready to chill
After chilling in freezer (to make it easier to slice), it is time to slice it.
A little fried up for tasting purposes...
More
and finally......
Piled up on a blue cheese topped burger
It was tasty!!
:clap2: