Cherry wood smoked lamb belly bacon


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
The lamb belly bacon I made for my lamb loving daughter is done.
Weighs 3 lbs., MTQ cured for 4 days, sweet cherry wood smoked for 5.5 hours with a single row snake/fuse holding at or near 150F.
I don't like lamb, but I tried a sample. The smell when frying is a bit odd, the taste was pretty good, but I'll stick with pork bacon. :)

58876437_10214402827406314_4054507173907005440_o.jpg


59486308_10214402835526517_19481817035833344_o.jpg


You all know what's coming next, right? :p

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You're a good Dad, Bob. Looks terrific and I know your daughter appreciates you making that for her. I'd sure give it a try!
 
Not a fan of lamb myself. Very nice of you to do that for your daughter. Sure looks good though.
 
That looks fantastic! I found a pork belly in my freezer that still looks good and I'm really thinking of making bacon finally.
 
Jim Lampe said:
samdwich looks AWESOME!!
bacon looks greatg, but lots of fat??
Click to expand...
Thanks Jim!
One end I sliced from was real fatty (the 3 far right slices in the pic) slices from the other side were much more meaty. The other half slab looks very meaty, buy even thinner.
 
Bob Correll said:
The lamb belly bacon I made for my lamb loving daughter is done.
Weighs 3 lbs., MTQ cured for 4 days, sweet cherry wood smoked for 5.5 hours with a single row snake/fuse holding at or near 150F.
I don't like lamb, but I tried a sample. The smell when frying is a bit odd, the taste was pretty good, but I'll stick with pork bacon. :)

58876437_10214402827406314_4054507173907005440_o.jpg


59486308_10214402835526517_19481817035833344_o.jpg


You all know what's coming next, right? :p

59410318_10214402837326562_331839940771971072_o.jpg
Click to expand...

Lamb McBaaahhb?
Sorry. Couldn't resist!
 
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