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Lamb Bacon

Lamb Bacon

Noah: We’re always trying to find options to pork at Mile End, and this dry-cured lamb breast was an incredible meat discovery for me. You can use lamb bacon in pretty much any meal you ‘d use basic bacon or pancetta for: Italian peasant soups, potato salads, meat braises, pasta dishes, whatever. We finish our lamb bacon in a smoker, however in your home I’ve cooked it in the oven and gotten great results; it just has a milder taste. You can store the bacon in the fridge for numerous weeks.

Components: 1 tablespoon plus 1 teaspoon newly ground black pepper, Cherry wood chips, apple wood chips, or other fruit wood chips,3 tablespoons (packed) dark brown sugar,4 dried bay leaves, crushed,5 tablespoons Diamond Crystal kosher salt,1 1 1/2- to 2-pound boneless lamb breast, with silver skin undamaged,2 teaspoons pink curing salt

Directions: Make the rub: Combine the salts, brown sugar, bay leaves, and pepper in a bowl and transfer to a big plate or a baking dish. Dredge the lamb breast in the rub and massage it into the surface area of the lamb. (You’ll probably have some rub left over.) Get rid of any excess rub and let the meat sit, covered, in the fridge for 5 days, turning the lamb over when a day., Rinse the lamb breast thoroughly, pat it dry with paper towels, and enable it to sit uncovered in the fridge overnight., Prepare the lamb bacon: Soak the wood chips in water for 30 minutes, then drain and them pat dry. Prepare your cigarette smoker. When the temperature inside the smoker has reached 200 ° F and the wood chips are smoking progressively, add the lamb, and let smoke. Keep the temperature level at 200 ° F a minimum of till a thermometer placed into the center of the meat checks out 160 ° F. This will take about 2 hours, however we advise cigarette smoking for 3, as longer cooking boosts the quality of the bacon. Permit the bacon to cool completely in the refrigerator and store, wrapped, for approximately 1 month., Tip: The size of lamb breasts can vary a fair bit, so make certain to purchase yours deboned or boneless. A bone-in breast will lose 30 to 35 percent of its weight upon deboning.

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