Cured Lamb

[Alltime_Driving]

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]

Andy&Sue@Alltime

[Chez Bubba]

"Posted - 03 May 2003 : 14:56:39"

Are they done yet? [:p] I'm hungry.[:D]

http://www.chezbubba.com