Molasses garlic Lamb bacon

Name: Molasses garlic Lamb bacon
Total time: 18000 s
Yield: 50 servings
Cuisine: American
Ingredients: 10 lb lamb belly/flank; 1 1/2 tbsp pink cure salt #2; 3/4 cup kosher salt; 1 1/2 cup molasses; 2 cup brown sugar; 3 tbsp black pepper; 1/2 cup minced garlic; 1/4 cup dry thyme; 1 part sugar maple; 1 part hickory; 1 part black chrry

Jose Hernandez @cook_2992442

Key West, Florida

a great sub for pork bacon

Jose Hernandez @cook_2992442

Key West, Florida

a great sub for pork bacon

Saved

Ingredients

5 hours

50 servings

Bacon cure
10 lblamb belly/flank
1 1/2 tbsppink cure salt #2
3/4 cupkosher salt
1 1/2 cupmolasses
2 cupbrown sugar
3 tbspblack pepper
1/2 cupminced garlic
1/4 cupdry thyme
Wood chip blend for smoking
1part sugar maple
1part hickory
1part black chrry

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Steps

5 hours

1

Curing the lamb
place all ingredeints in robocoupe
except lamb belly and blend well
2

rub belly with cure mix and place in a large deep pan. pour any left over cure over lamb. wrap and place in cooler.
3

the curing will take 4 days.
every day turn over lamb and rerub with cure mix in the pan
4

after 4 days rinse belly very well under cold water then dry as best as you can then place in the cooler for at least an hour. this is going to make the outside form a stickyness that will help the smoke stick.
5

Smoking
i use an electric smoker as im too busy to stand by it all day,plus it works great.
6

i like my bacon very smoky so i leave it in the smoker longer than normal.
usally i would set smoker to 200 but for the lamb i did 180 for 2 1/2 hours
7

final produce
this is what your finished product should look like.
i use it at work for all kinds of things
* last pic is lamb next to a batch of pig bacon i made that same day