lamb bacon .
i used lamb belly and i put it in a brine of
5 lb water
1 cup sugar
1 cup salt
1/2 cup brown sugar
1/2 cup maple syrup
1 tbs cure#1
1 tbs pickling spice .
it will be in the brine for 14 days
Two weeks have passed since i put it to cure . so yesterday i dry the lamb and put it in the fridge over night .
this morning it gone in to the smoker for 8 hours (cold smoke ) using bear extra smoke system .
After 8 hours it go's out and now it is time to slice it .
i fried 3 pieces ,they are good very much like canadian bacon slightly too sweet for me .
next time i will look for a thicker piece of meat and cut on the maple .