Just wanted to keep the world posted on something I will be trying out this coming weekend.A few months ago, I came across this article in the NY Times which talked about making lamb bacon. Well, we live in a pork-free zone, and so I have been toying with the idea of making lamb bacon. I tried it once already, actually, in October - but I did it wrong. After curing the meat, I didn't soak it to remove the excess salt - the post-roasting result was way too salty - we're talking, cringe-worthy salty.
I've found another article in the North Coast Journal on making lamb bacon, which I will be trying out. Actually, I already began curing the lamb two nights ago. Will give it another 2 days in fridge. Then, on Saturday... it's on.
But here is the big challenge ahead: smoking. I want to try to smoke the bacon before slicing it and frying it. Smoking meat here is difficult for a few reasons: 1) nobody here has a smoker or ever smokes their meat - "You foreigners are just so strange..." 2) I don't have a backyard in which I can build an underground pit with which to smoke salmon, like Alton Brown; 3) I'm not sure where I can find wood chips out here.
So, there is a chance that I will make a homemade stovetop smoker using my wok. Just need to get permission from the Executive Chef.
Well, I am documenting the process and will keep you posted on how it goes. If all goes well, perhaps we will have bacon on Christmas morning after all.
3 comments:
hey, lamb bacon sounds delicious and sure would like to try some someday.
If my memory serves me right... I seem to recollect Alton using a cardboard box in one episode and a clay flower pot turned upside down in another (maybe that was to make chicken)..
Also.. did he use saw dust one time..
what a creative idea. i love lamb...you'll have to share how it tastes.
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