This is a labor of love, but the results are worth it. Lamb bacon (made from lamb belly, which is also known as lamb breast) has a milder and sweeter flavor than pork, but this fatty and slightly gamey meat is perfect for smoking. Lamb bacon can be used exactly the same way as pork bacon. I love serving it with braised cabbage and potatoes for St. Patrick’s Day, but it can be found every day on BarBacon’s lunch menu as part of the lamb bacon reuben—and it’s kosher.
Combine the kosher salt, brown sugar, pink salt, cinnamon, herbs de Provence, cayenne, onion powder, and garlic powder in a small bowl. Rub the lamb breast well on both sides with the mixture.
Place the meat on a sheet pan and wrap the top tightly with plastic wrap or put in a large plastic container with a lid and cure in the refrigerator for 7 days, turning it over daily to redistribute the liquid that will accumulate. After 7 days, rinse the lamb well with cold water and pat it dry with paper towels.
Line a clean baking sheet with parchment paper or foil, put the lamb breast on it, and refrigerate it for at least 8 hours, or up to 24 hours to dry out the surface.
Set up your smoker following the manufacturer’s instructions and
Transfer the lamb bacon to a clean wire rack over a baking sheet and let it cool to room temperature. Tightly wrap it in plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.
To serve, put the lamb bacon on a cutting board, and using a sharp chef’s knife, slice crosswise into thin slices (see Note). Heat a few tablespoons oil in a sauté pan over high heat until it begins to shimmer and cook on both sides until golden brown, about 2 minutes per side. Bacon will last up to 1 week in the fridge, simply slice off pieces as needed.
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