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Unread 09-02-2012, 08:14 PM   #1
SirPorkaLot
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Default 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!!

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Unread 09-02-2012, 08:56 PM   #2
boatnut
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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?
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Unread 09-02-2012, 09:13 PM   #3
SirPorkaLot
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Quote:
Originally Posted by boatnut View Post
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.
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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)
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Unread 09-02-2012, 09:36 PM   #4
bigabyte
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Holy farkamole...I want some Baba Bacon!
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Unread 09-02-2012, 09:46 PM   #5
Big George's BBQ
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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
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