BaBa-Bacon

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:

boatnut said:

no offense, but looks like mostly fat and not much meat. I dunno chit about lambs but figured there the bacon would be a little more "meaty". Can you describe the taste?

Click to expand...

It was very fatty, and had quite a bit of shrinkage to it, the flavor was crunchy bacon goodness with the tastiness of lamb.