Makin Bacon

Total Time: 48 hrs 40 mins Preparation Time: 40 mins Cook Time: 48 hrs

Ingredients

• Servings: 8
• 2 teaspoons kosher salt
• 1/2 teaspoon brown sugar
• 1/4 teaspoon whole black peppercorn
• 1/4 teaspoon coriander seed
• 1/4 teaspoon mustard seeds
• 1/8 teaspoon whole allspice

Recipe

• 1 mix all dry ingredients, add warm water & stir well to dissolve salt & sugar. let brine stand to cool & infuse for at least a few hours. inject brine into lamb using a marinade injector making sure that your injection sites are close enough together to ensure that all areas of the lamb are effected by the brine. soak the lamb in remaining brine in an air tight container for 24 to 48 hours turning every 12 hours.
• 2 after soaking, remove lamb from brine & rinse before cold smoking or hot smoking to 155 degrees f. or 68 degrees celsius (bacon in australia is fully cooked by hot smoking).
• 3 use lamb belly if you like but i use the "chuck" piece of a lamb butt, this gives me a tasty piece of lamb that is more of a canadian style bacon that still has some tasty fat through it without being excessive.
• 4 i make 12 cups of brine for this recipe.