Sunday, August 31, 2014

Lamb Medallion Bacon

I'm just fascinated with Charcuterie and if the meat is Kosher I am going to try and Cure it into something exquisite. Like I said in earlier posts I am attempting to Kosherize all traditional Charcuterie which is normally made from Treif. In fact I need to come up with a new word to describe what I am doing....how about Koshcuterie? That being said I know what Treif taste like. About 15 years ago I stopped eating it and never looked back. And it's not because it tasted bad either....Oy Vey..Au Contraire; it was and is delicious. I just chose a different path in life which is why I love my Koshcuterie Nirvana quest.....there I used my made up word. I have a huge appreciation for all Charcuterie Treif or not.

A while back I was watching the food-network and they were talking about Pineapple and Canadian Bacon Pizza and it struck me. Canadian bacon is nothing more than a Pork Loin cured. Why not Lamb loin cured? I might even try a New York Loin down the road too. 
I contacted my favorite organic online supplier and started on my quest to make Canadian style Lamb Bacon. Don't be fooled by this picture these Loin babies are small. They weigh about 294 grams or 10.5 ounces each. Granted these loins are Australian which are smaller then the US Domestic ones and of course I was expecting small ones. I think next time I will seek out domestic US home grown Loins.

This is a really simple recipe. Measure out the salt and cure and apply to meat. Grind peppercorns in pepper mill. Measure out the rest of ingredients and mix them in bowl until combined. Rub the meat down and place in bag. Place bag in refrigerator and cure for one week turning bag over everyday. The Lamb is small and thin so a week is plenty long for cure to penetrate the meat. After a week rinse it off and cook it up.

This came out great!!! I will make this again but will chose a domestic breed to get a bigger Loin!!!! Maybe I will try this with a Beef Tenderloin.