Cured Lamb

Started by Alltime_Driving, May 03, 2003, 02:56:39 PM

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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
http://www.brianswish.com
Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?