Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, molasses garlic lamb bacon. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Molasses garlic Lamb bacon is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Molasses garlic Lamb bacon is something that I have loved my whole life. They are nice and they look wonderful.
Molasses garlic Lamb bacon a great sub for pork bacon. In a medium bowl, combine molasses, sugar, mustard, salt and pepper. Using your hands toss the bacon around in the molasses mixture, making sure it's reasonably coated on both sides. Turn bacon, and baste with remaining molasses mixture, using rosemary sprigs.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook molasses garlic lamb bacon using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Molasses garlic Lamb bacon:
- Take Bacon cure
- Make ready 10 lb lamb belly/flank
- Take 1 1/2 tbsp pink cure salt #2
- Get 3/4 cup kosher salt
- Make ready 1 1/2 cup molasses
- Prepare 2 cup brown sugar
- Prepare 3 tbsp black pepper
- Get 1/2 cup minced garlic
- Get 1/4 cup dry thyme
- Make ready Wood chip blend for smoking
- Make ready 1 part sugar maple
- Prepare 1 part hickory
- Prepare 1 part black chrry
This Bacon Molasses Cookie recipe is just such a recipe. This recipe harkens back to a time when everything had a use - including bacon fat. These cookies put that bacon fat to good use by having it stand in for part of the butter in the recipe. Directions "Lamb belly is the most lamb-y part of the whole animal, and the bacon has a very intense flavor.
Instructions to make Molasses garlic Lamb bacon:
- Curing the lamb - place all ingredeints in robocoupe - except lamb belly and blend well
- rub belly with cure mix and place in a large deep pan. pour any left over cure over lamb. wrap and place in cooler.
- the curing will take 4 days. - every day turn over lamb and rerub with cure mix in the pan
- 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.
- Smoking - i use an electric smoker as im too busy to stand by it all day,plus it works great.
- 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
- 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
These cookies put that bacon fat to good use by having it stand in for part of the butter in the recipe. Directions "Lamb belly is the most lamb-y part of the whole animal, and the bacon has a very intense flavor. It gives a dish a very unique gaminess you can't get from another meat," "A hog belly is so much thicker than a lamb's, and lamb bacon really has a much funkier, gamier flavor than pork bacon." Rub the lamb chops with the salt, pepper and rosemary leaves evenly. Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times.
So that is going to wrap this up with this special food molasses garlic lamb bacon recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
