www.sausagemaking.org

Hey hey,
Since i'm on a lamb kick (spurred on by cheap lamb at wally world) I decided to make;

Lamb Pancetta
Lamb Bourbon Bacon
Lamb Cognac Bacon

The bacons have been marinated in their respective liquors and I will put up some photo's after smoking.

In the meantime I've cured the pancetta using Rhulmans recipe. Hung and drying;



Hanging next to my soon-to-be-eaten bresaola;



If the pancetta comes out as good as it smells...it'll be great!

Stay tuned........

Ok, well the Lamb bacons have cured, been smoked, sliced and tasted;







As with my previous experience with liquor marinating bacon(pork last time) both the Bourbon and Cognac flavours are very prominent. Not to overpowering. Very Very Tasty!
Will definitely do this again, but maybe source some better quality lamb.

That looks superb and they're decent sized pieces for lamb.

Phil