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Author Topic: Cured Lamb  (Read 7623 times)

Offline Alltime_Driving

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Cured Lamb
« on: May 03, 2003, 02:56:39 PM »
I have just enjoyed a marvellous shoulder of lamb. It was cured for 48 hours in 6 pints of granular salt, 3 pints of demerara sugar, a tablespoon of freshly groung black pepper and a tablespoon of crushed dried chillies.

Turned every 12 hours, washed and dried before hot smoking at 150c for 5 hours using hickory.

I am now using the same dry cure for some chickens and a couple of pork shoulders which I intend to cold smoke. They will be in the cure for about 60 hours first. I shall let you know the results![:p]


Offline Chez Bubba

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Re: Cured Lamb
« Reply #1 on: July 11, 2003, 06:36:12 AM »
"Posted - 03 May 2003 : 14:56:39"

Are they done yet? [:p] I'm hungry.[:D]
Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?