Lamb Fry (Bacon-Esque)
I have written a lot about Bacon before on previous posts. I've used many cuts- Beef (Short Ribs and Point Bacon), Lamb (Belly and Leg), Duck Breasts, Turkey, etc. The list of different flavors is never-ending.
Some of you may not know the history of Bacon, but it refers to all pork products (I don't eat Pork). To most people, Bacon refers to Pork (the belly of the pig), and a small percentage of us now know that it can be any meat that is cured and smoked. There is Lamb Bacon, Turkey Bacon, Beef Bacon, and several other cousin varieties. Canadian Bacon, which comes from the eye loin, which comes pre-cooked. There is a bacon square that comes from the pig's jowl, also called Guanciale. The Italian version called Pancetta, cured but not smoke and is rolled like a salami.
Bringing home the Bacon is a collective term that refers to getting a paycheck and or money, but that was not always the original meaning. For example, in the 12th Century, a church in the English town of Dunmow promised a side of Bacon to any married man who could swear before the Congregation and God that had not quarreled with his wife for a year and a day. I have also found references to the man swearing even to his marital fidelity.
Words are supposed to have definitions, but in reality, words only have meaning because they change over time. But Bacon remains a constant because it tastes so damn good.
So what did I choose a Leg of Lamb for Bacon? Why the hell not? You can turn anything into Bacon. Anyhow, I've used Lamb Breast (belly), but it's so thin you have to roll it up into a cylinder. See pics above.
Butterfly the leg and remove the bone. Then, I used that natural seams to section off different cuts and removed excessive fat.
Mis En Place- Measure out all of your ingredients into separate bowls. You will need a gram scale (Jewelers Scale) that can measure down to .01 grams. They sell them on Amazon for about $16. Note: After weighing out the Coriander, Rosemary, Pepper, Cumin, and Cinnamon give it a taste. If you like, continue; if not, adjust or add other stuff.
Combine Salt, C#1, the optional Bacon-Booster, Coriander, Rosemary, Pepper, Cumin, and Cinnamon into one bowl (Bowl #1). In Bowl #2, combine other dry ingredients.
Pic #1- Take Bowl #1 and thoroughly cover the lamb, rubbing it into every nook and cranny.
Pic #2- Take Bowl #2 and do the same.
Pic 3- This is what it looks like when it's all rubbed in.
Pic #4- Toss in Vac bag and pour in Mapley Syrup. If you have a Chamber Vac, this is a non-issue. For a pull food saver-like machine, make the bag extra-long, hang off the counter, and seal. Massage the bag and toss it in the refrigerator for 21-Days. Massage it every day and flip over the next 21-Days. This is an EQ-Cure, and you cannot over cure, but you can definitely under cure.
After the elapsed 21-Days (if you go longer or cut by a day or two, no biggie), remove from the bag and rinse under cold water. Dry thoroughly and refrigerate on a rack overnight to develop a pellicle—Cold Smoke for at least 8-Hours. There are many Cold Smoking options. I like both the Standbroil Stainless steel Cold Smoker and the A-MAZE-N (AMNPS) Cold Smoker.
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