Lamb bacon is easy to make, delicious and is well worth the time sitting by the smoker with a couple of beers. Use it in any way you would use bacon - it tastes better.
All you need is:
- 1.5 - 2 pounds of boneless lamb breast, with silver skin in tact (any one of the butchers on our WHERE TO BUY will make this cut for you)
- 5 tablespoons kosher salt
- 2 teaspoons pink curing salt*
- 3 tablespoons Highland Sugarworks Maple Sugar
- 4 dried bay leaves, crushed
- 1 tablespoon plus 1 teaspoon freshly ground black pepper
- 2 handfuls of natural apple flavor wood chips
* Get this at your local butcher shop or online. Buy a pound or 2 so you can store it for your next smoking session.
Mix the salts, sugar and pepper together and then crush in the bay leaves.
Pat the lamb dry with a paper towel and dredge through the mixture. Cover and refrigerate for 5 days, turning once per day.
This is what your lamb will look like after 5 days in the fridge. Wash off the salt mixture really well and put back in the fridge, uncovered, for one more night. Then you're ready to smoke it.
Soak 2 handfuls of apple chips for 30 minutes while your smoker heats up. Drain chips and place them in your smoker's wood chip pan. Smoke for 3 hours at a steady 200 degrees. Cool completely in the refrigerator for up to 1 month.
Phil's Bacon & Eggs Summer Salad
- Olivia's Garden Mixed Greens, Cherry Tomatoes and Pea Shoots
- Fresh farm eggs - hard boiled
- NSS Smoked Lamb bacon bits
- Other seasonal veggies, as desired
- Gryffon Ridge Spice Merchants Ghost Pepper Salt (use sparingly!)
Mix up and serve with your favorite dressing and Standard Baking's Rosemary Focaccia. Oh, and a beer.