Lamb bacon
- Thread starter Spartacus
- Start date
Lamb bacon rolls for lunch, I'm pretty impressed. I made a mistake with the cure rate to lamb kg so knew it might be bit too salty, which it is. But it tastes nice and if I get the cure right next time I think it will be excellent!
Always nice to try something different and lamb is a bit limiting sometimes in terms of meal choices.
Always nice to try something different and lamb is a bit limiting sometimes in terms of meal choices.
So how did you make it? Do you butcher your own?
Yes did it ourselves, basically took a few bits of belly and saddle. Rubbed in a cure mix, in bag in fridge for few days turning daily. That's it.
I was going to make my own cure but there are so many different recipes that I just used an off the shelf one that's meant for pork.
shepherdess
Member
- Location
- dorset
Looks good @scholland first batch we did was rather salty, did you wash it well before cutting it?
Rinsed rather than washed I'd say. Friend had some and he rinsed before cooking and said it was fine! Going to deliver free samples tonight to get the general public hooked before setting my pricing structure....$$$$
I'm planning on trying this either this week or next, so looking for any tips?
Plan is to cure either 4 or 8 lamb beasts with Pronto or Easi cure (can't quite remember what's it called we have). Rub in, vac pac and leave for a few days (following instructions recommendations) , rinse and hang to dry. Has anybody added anything to the cure - sugar, herbs, pepper etc. that have worked particularly well?
Once dried I will either roll a few together or rub together and stack high and slice on my bacon slicer. Again, any tips on the best way for decent looking slices?
Will it have the same shelf life as pork bacon?
What are people retailing this at price per kg? I have an idea in mind but little to compare to! I would probably display in the gold backed vac pacs for a real premium differential look for the product?!
All trial and error I know but looking forward to having a go and using it in some recipes and promoting it..... If it's any good that is! It's got to be a good way to add value to a cut that sometimes gets left behind even though it's a fantastic bit of meat in its own right.
Plan is to cure either 4 or 8 lamb beasts with Pronto or Easi cure (can't quite remember what's it called we have). Rub in, vac pac and leave for a few days (following instructions recommendations) , rinse and hang to dry. Has anybody added anything to the cure - sugar, herbs, pepper etc. that have worked particularly well?
Once dried I will either roll a few together or rub together and stack high and slice on my bacon slicer. Again, any tips on the best way for decent looking slices?
Will it have the same shelf life as pork bacon?
What are people retailing this at price per kg? I have an idea in mind but little to compare to! I would probably display in the gold backed vac pacs for a real premium differential look for the product?!
All trial and error I know but looking forward to having a go and using it in some recipes and promoting it..... If it's any good that is! It's got to be a good way to add value to a cut that sometimes gets left behind even though it's a fantastic bit of meat in its own right.
exmoor dave
Member
- Location
- exmoor, uk
Any one tried making lamb ham or pastarmi?
JD-Kid
Member
- Location
- Akaroa.. New Zealand
there were alot of mutton hams about quite good prices for them tended to be more finer fleshed breeds not sure why tho
Woolless
Member
- Location
- Berwickshire, Scottish Borders
Interesting idea for a niche product. But if we want to get people back to eating lamb on a bigger scale, then burgers are the way to go. Would help carcase balance too.
Reestit mutton is hugely popular here and it's Shetland national dish! Basically the meat is rubbed in coarse salt and left for 24 hours then it is put in a brine for about a fortnight. Recipe for the brine vary but most contain salt petre which isn't easy to get now but there are brine mixes available. It would traditionally have then been dried over a peat fire. This last part isn't so common now.
Traditionally used to make soup but at the last food fair the visiting chef used it like you would use parma ham etc.
http://www.shetland.org/60n/blogs/posts/reestit-mutton-soup
Absolutely, I completely agree. I made lamb and mint burger last week and spicy lamb meatballs with feta cheese a few weeks prior. I will be making a variety of lamb sausages also in due course most probably starting with the merguez. Just trying a range of products to maximise sales and £ from the carcass.
Putting together a set price pack for friends at the moment - marinated cutlets, meatballs, burgers and lamb rump or leg steaks. Thought those quick, easy cook meals for midweek etc would put lamb on the menu once a week for a month for the younger generation?
Going to add this to my places to go and things to try and then maybe give it a go at some point! Fascinated by things like this, the places dishes and history etc. Thanks
bjreroberts
Member
Anyone wanting to experiment, try www.sausagemaking.org. Used them in the past to do a parma style ham.
A lot easier to do than you would think, certainly a lot more butchers should be doing their own dry cure bacon.
A lot easier to do than you would think, certainly a lot more butchers should be doing their own dry cure bacon.
Andrew P.Lara
New Member
- Location
- Canada
I have not tried, but will have to try. I think it's a good one.
exmoor dave
Member
- Location
- exmoor, uk
Well I guess technically it does not need to be fully dried? Once cured for 3 days, I just rinsed it and hung it for 24 hours under refrigeration - well actually in the butchery as that was when it was really cold so was fine. I then set my bacon. I do this by either putting in the freezer for an hour or two or putting it in a chiller I have and set it to - 7 and leave it overnight. In this case I actually left it for a couple of days so it was quite dry. This is largely to enable it to be easily sliced and less slimy/floppy.
I think what I'm saying is, is that it's a product to be cooked as opposed to one which can be eaten as it is after curing e.g chorizo where the hanging/drying/humidity etc is much more critical to provide a safe product.
I thought the lamb bacon was delicious. It cooked, looked, had the texture and tasted like normal bacon with an obvious distinct lamb taste once you got into it. It was not over salty at all, which I was most concerned about. I will definitely be doing more, cured in exactly the same way.
Thought it might also be a great product for religious groups that have never had bacon as they don't eat pork!
Thought it might also be a great product for religious groups that have never had bacon as they don't eat pork!
Keepers
Member
- Location
- South West
May I buy some from you?