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.
You all know what's coming next, right?
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.
You all know what's coming next, right?