G'day from Australia

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

AnzacPaul

Newbie
Original poster
Nov 30, 2022
2
8
First post, long time lurker. Love the advice and recipes etc on here.

Last year I used pops brine to try Lamb ham, in an effort to do something different at Xmas. It wasn't as much of a showstopper as I expected, so this year I'm back to 2x 2Kg boneless pork leg using a pre-made maple cure.

Look forward to smoking these next Saturday.

IMG_20221215_175541.jpg
IMG_20221215_180015.jpg
 
Morning! At least here in NA.
Lamb ham eh? Creative for sure, maybe go jerky style with it?
Any who welcome and enjoy the smoke next week and post back with big smiles!
 
  • Like
Reactions: AnzacPaul
I love lamb, grew up raising and hand butchering them. Really can’t get enough of lamb. Every time I have cured lamb, the game taste became very pronounced from otherwise very mild young lamb. I’d rather smoke it, but sure love the idea of curing it.
 
  • Like
Reactions: AnzacPaul
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky