I will pm you once I work it all out. CheersQuote:
Originally Posted by Beaker
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I will pm you once I work it all out. CheersQuote:
Originally Posted by Beaker
Hey dude i found it. Scale as required. It's godly on burgers btw.
ingredients
500g goat belly/breast
¼ cup brown sugar
⅛ cup salt
¼ teaspoon curing salt
6 sprigs rosemary, chopped
Black pepper to taste
In a small bowl, place salt, sugar, pink curing salt. Mix well.
Place lamb breast in a pan. Sprinkle ½ seasoning on each side.
Cure for 3 days. Flipping over every 24 hours.
After curing, dry thoroughly.
Rub with cracked pepper and chopped rosemary
Heat grill 95 degrees c
Smoke, covered, using your choice of wood chips for 45 minutes
Remove when done and let cool completely.
Once cooled slice thin and cook
I assume curing salt is sodium nitrite to stop botulisim, if only cured for a short time and then cooked do you need it? I've done green bacon ( unsmoked not it's colour ok) with just salt and sugar. Turned out fine but did freeze it.
Green bacon....I would give my left nut for some good green bacon :D
Curing salt retains the pink colour and stops botulism yes.
You can omit it if you want but it definitely loses something.
Oh by the way, the recipe says cure for 3 days but we did it for 5 the second time around and found it to work much better.
Manuka smoke works really great.
You don't have a nut left. You are a penguin not a squirrel.Quote:
Originally Posted by Pengy
Going to look at the calender tonight and see if Ive got the Toby shoot free if so I'll enrol and bring some bacon, it might not be good but it will be green!Quote:
Originally Posted by Pengy