Homemade Bacon

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 20
• 5 lbs lamb belly
• 1 cup canning salt
• 1 cup honey
• 2 charcoal, briquets
• 3 ounces maple wood chips

Recipe

• 1 rub lamb completely with salt.
• 2 rub on honey.
• 3 place in garbage bag and sqeeze out excess air and wrap up tightly.
• 4 place in fridge for at least 3 days turning once per day.
• 5 remove and rinse lamb.
• 6 pat dry.
• 7 place lamb on cooling rack in front of a fan for about an hour to let pelicle form. this step is necessary for the smoke to adhere. when the lamb is sticky to the touch it is ready for the smoker.
• 8 place wood chips and charcoal in smoke box.
• 9 place lamb on rack in smoker and cold smoke @ 100 degrees for 3 hours. use a smoker with a thermostat.
• 10 remove slice and fry. you now have bacon.
• 11 you must cook the bacon as it is still raw after cold smoking.
• 12 use maple wood if you can find it or hickory.