Lamb Bacon

1. 1

   Combine the salts, brown sugar, bay leaves, and pepper in a bowl and transfer to a large plate or a baking dish. Dredge the lamb breast in the rub and massage it into the surface of the lamb. (You'll probably have some rub left over.) Shake off any excess rub and let the meat sit, covered, in the refrigerator for 5 days, turning the lamb over once a day.

2. 2

   Rinse the lamb breast thoroughly, pat it dry with paper towels, and allow it to sit uncovered in the refrigerator overnight.

3. 3

   Soak the wood chips in water for 30 minutes, then drain and them pat dry. Prepare your smoker. When the temperature inside the smoker has reached 200u00b0F and the wood chips are smoking steadily, add the lamb, and let smoke. Maintain the temperature at 200u00b0F at least until a thermometer inserted into the center of the meat reads 160u00b0F. This will take about 2 hours, but we recommend smoking for 3, as longer cooking enhances the quality of the bacon. Allow the bacon to cool completely in the fridge and store, wrapped, for up to 1 month.

* Per serving · 4 servings · Values may vary.

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