BaBa-Bacon

SirPorkaLot · 09-02-2012, 08:14 PM

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!!

boatnut · 09-02-2012, 08:56 PM

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?

SirPorkaLot · 09-02-2012, 09:13 PM

Quote:

Originally Posted by boatnut

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?

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

bigabyte · 09-02-2012, 09:36 PM

Holy farkamole...I want some Baba Bacon!

Big George's BBQ · 09-02-2012, 09:46 PM

Sounds very interesting John ould definately like to try it I am trying to do same with pork belly Currentl resting in fridge Plan to slice tomorrow

09-02-2012, 08:14 PM	#1
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	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!! __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

09-02-2012, 08:56 PM	#2
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	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? __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org

09-02-2012, 09:36 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Holy farkamole...I want some Baba Bacon! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

09-02-2012, 09:46 PM	#5
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Sounds very interesting John ould definately like to try it I am trying to do same with pork belly Currentl resting in fridge Plan to slice tomorrow