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Bacon skins and lamb sharks - a winner

post #1 of 6
Thread Starter 

I love to smoke bacon. I smoke about 30 pounds at a time. But, I always smoke my bacon with the skin on and remove it before slicing. I have never figured out what to do with the smoked skin. I have added it to baked beans, made soup, but there is always to much. Than came an idea, how about rapping lamb shanks with the smoked bacon skin. I gave it a try and I had some of the best lamb shanks I have ever eaten. They were moist, smoky and very tender. This was a winner. If you make your own bacon, try using the skins with lamb shanks. 

 

Part of a batch of smoked bacon.  

 

Wrapped the lamb shanks with the bacon skin. Veggies for the braising liquid.

 

Lamb shanks after 6 hours.


Lamb shanks and veggies, there was also about 2 quarts of braising liquid to put on rice.


The bacon skins gave there all.

post #2 of 6

K, That's a great idea and those shanks look delicious!

post #3 of 6

I agree!

 

Great idea!

 

Looks delicious!

 

Point!

 

Al

post #4 of 6
Looks great, but where's the shark????
post #5 of 6
Thread Starter 

Bit of a typeo - no sharks only shanks.

post #6 of 6

Looks good. As far as Bacon Skin goes, I have done many of the above. Extra skin are also rendered real well in a 250 oven, cut in strips and given to the dog as a treat, she loves them...JJ

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