SirPorkaLot
somebody shut me the fark up.
Our local grocer had lamb breast on sale, so I picked up a whole cryovac of breasts.
I ended up with 2 whole breasts of lamb.
In taking a closer look, one of them was quite thick and looked like it would make a nice lamb bacon.
The other one was destined for spare ribs.
I took the bacon slab, and removed the rib bones and trimmed it up a bit prior to rubbing on the cure.
Note the thin rib bone layer I removed.
Here is the bacon slab, trimmed (skin left on) and ready for cure.
Now onto the spare ribs
With the ribs I not only removed the silverskin from the back of the bones, I also removed it from the meat side.
Mixed up my favorite lamb marinade (mint jelly, red wine vinegar, olive oil and fennel seed)
and onto the lamb it goes
Here it is after 3 hours in smoker @ 250
here it is after 5 hours
and off the smoker for a rest....
Served with a side of mint jelly and some fresh strawberries.
Close-up
It was quite tasty, and I am now patiently waiting for the bacon slab to finish curing.
:thumb:
I ended up with 2 whole breasts of lamb.
In taking a closer look, one of them was quite thick and looked like it would make a nice lamb bacon.
The other one was destined for spare ribs.
I took the bacon slab, and removed the rib bones and trimmed it up a bit prior to rubbing on the cure.
Note the thin rib bone layer I removed.
Here is the bacon slab, trimmed (skin left on) and ready for cure.
Now onto the spare ribs
With the ribs I not only removed the silverskin from the back of the bones, I also removed it from the meat side.
Mixed up my favorite lamb marinade (mint jelly, red wine vinegar, olive oil and fennel seed)
and onto the lamb it goes
Here it is after 3 hours in smoker @ 250
here it is after 5 hours
and off the smoker for a rest....
Served with a side of mint jelly and some fresh strawberries.
Close-up
It was quite tasty, and I am now patiently waiting for the bacon slab to finish curing.
:thumb:
