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Lamb bacon
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<blockquote data-quote="Wink" data-source="post: 3379558" data-attributes="member: 33412"><p>I'm planning on trying this either this week or next, so looking for any tips? </p><p></p><p>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? </p><p></p><p>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? </p><p></p><p>Will it have the same shelf life as pork bacon? </p><p></p><p>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?!</p><p></p><p>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.</p></blockquote><p></p>
[QUOTE="Wink, post: 3379558, member: 33412"] 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. [/QUOTE]
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Lamb bacon
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