Beef or Turkey Bacon

[tristar]

Hello All,

Has anybody on the forum had any experience of curing and smoking anything other than pork to produce a bacon style product? I am planning on purchasing some of Franco's bacon cures and having a go with some beef on my return to Jakarta, but wondered if anybody with experience would be willing to share some tips to ease my concerns!

Richard

[Heather]

I have dry-cured beef brisket and lamb breast as I would belly pork, but haven't smoked them.

I have used the cured products in winter stews and soups, they add a lot of flavour for a small amount of meat.

[aris]

How did you cure the lamb breast?

I mix lamb breast in my droewors to give it the extra fat needed, and some flavour.

[Heather]

Aris, I used the traditional dry-cure from here, added in the given quantity and cured according to the thickness of the lamb breast (so not very long then), as I would with a pork belly. The flavour was good, I added it to hash-type dishes with potatoes and cabbage, but I like your idea of using it in droewors (I also use lamb breast for droewors).

[aris]

Ok, so basically you just made lamb bacon. I thought perhaps you had hung it too to make a lamb parma ham or something like that.