Cherry wood smoked lamb belly bacon

Bob Correll

TVWBB 1-Star Olympian
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? :p

 

Cliff Bartlett

TVWBB 1-Star Olympian
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!
 

Rich Dahl

TVWBB 1-Star Olympian
Not a fan of lamb myself. Very nice of you to do that for your daughter. Sure looks good though.
 

Dustin Dorsey

TVWBB Platinum Member
That looks fantastic! I found a pork belly in my freezer that still looks good and I'm really thinking of making bacon finally.
 

Bob Correll

TVWBB 1-Star Olympian
samdwich looks AWESOME!!
bacon looks greatg, but lots of fat??
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.
 

Phil Perrin

TVWBB Honor Circle
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? :p

Lamb McBaaahhb?
Sorry. Couldn't resist!
 

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