This was one of those impromptu dishes. I purchased this leg of lamb for no other reason than it was just sitting there. I had no ideas or recipes that popped out at me. The expiration date was two weeks from when I purchased it, so I had time to come up with something. I really had no ideas. Everyone once in a while I get inspired by something I see or smell.
Based on the shape of the leg I thought I might be able to cure it into something. I really can't explain what comes over me or what I see in meat, but I did have an idea. Sometimes it's a grand slam, and sometimes it's just a home run. This recipe was something in between. I'll explain later in the review.
At the point of boning the dang thing, I still didn't know what I was going to do except I knew I was going to cure.
I'll admit after I took the bone out I wasn't happy with the shape. I decided to use my bacon cure which I've never used on a leg of lamb. I have used it before on Lamb Belly but not on a leg.
After removing the excessive connective tissue and fat, I was still somewhat perplexed as to how I was going to turn this into a nicely shaped pseudo bacon. Oy Vey! More on this later...
So to recap I decided to use my Bacon Recipe. Combine the Salt and Cure #1 (optional Bacon Booster) and coat Lamb thoroughly. Add the rest of the dry ingredients in a bowl and mix. Now apply to Lamb!
Notes: Curing and how to measure LINK.
Notes: Curing and how to measure LINK.
So at this point, I had an idea. Why not kick it up a notch and add some orange flavor. Without measuring, I added some orange peel. Ahh, might not be adequate... the recipe grows from here.
Ahh... I added some orange zest and fresh orange juice.
I added the final ingredient which was maple syrup and vac sealed. I forgot to take a photo of the bag. I cured the Lamb in the refrigerator for 17 days flipping the bag every day.
After the 17 days was up, I removed them from the bag and rinsed off under water. It's an EQ cure, so I wasn't concerned over curing but under curing. My experience told me 17 days was more than adequate.
Layed out across cutting board and fillet opened. I am still somewhat perplexed as to what I am going to do.
I decided to pound them out a bit to make them flatter.
I have a plan. Based on the shape and what it looked like after the bashing I decided to turn what was going to be one into two.
I failed to take adequate pictures for this next step. To get more details, you can look here for the techniques.
The Link above will give much-needed details, but this is what I did. I laid out plastic wrap. I sprinkled Transglutaminase RM (aka meat glue) all across the plastic wrap and started stacking the pieces of meat. Each piece was thoroughly covered with TG. Rolled up tight squeezing both ends and tying off with rope.
These babies were rolled with probably 25 layers of plastic wrap. Now vac seal and place in refrigerator for a minimum of 24 hours. Because of my schedule, I had to go for 36 hours.
It's been 36 hours, and they have been unleased form their plastic home. Looks like the TG held up very well.
Cold smoked at night because of the nice cooling ambient temps of 45f degrees. If you don't recognize this contraption its the A-Maze-N Smoker and it works great. I used apple for the smoke.
These babies smoked 10 hours. They will be refrigerated overnight to tighten up before slicing.
Before slicing, I placed in the freezer to firm up to make slicing easier.
Review- They were absolutely delicious. Tasted nothing like bacon though. The texture and taste are very dependent on the protein and the final product outcome. I wish the texture were more like my Lambshinke. The flavor and texture were reminiscent of Canadian Bacon and a Ham Steak. This outcome although unexpected was a definite plus. Yes, 18 plus years ago I stopped eating treif, but that story is for another time. These would be great for breakfast with a side of eggs and hashbrowns. If I could achieve the texture of the Lambshinke, it would be an excellent ingredient for Eggs Benedict. One last thing the amount of Orange juice, peel or juice is arbitrary but I thought it could have used just a little more.
I decided to pound them out a bit to make them flatter.
I have a plan. Based on the shape and what it looked like after the bashing I decided to turn what was going to be one into two.
I failed to take adequate pictures for this next step. To get more details, you can look here for the techniques.
The Link above will give much-needed details, but this is what I did. I laid out plastic wrap. I sprinkled Transglutaminase RM (aka meat glue) all across the plastic wrap and started stacking the pieces of meat. Each piece was thoroughly covered with TG. Rolled up tight squeezing both ends and tying off with rope.
These babies were rolled with probably 25 layers of plastic wrap. Now vac seal and place in refrigerator for a minimum of 24 hours. Because of my schedule, I had to go for 36 hours.
It's been 36 hours, and they have been unleased form their plastic home. Looks like the TG held up very well.
Cold smoked at night because of the nice cooling ambient temps of 45f degrees. If you don't recognize this contraption its the A-Maze-N Smoker and it works great. I used apple for the smoke.
Review- They were absolutely delicious. Tasted nothing like bacon though. The texture and taste are very dependent on the protein and the final product outcome. I wish the texture were more like my Lambshinke. The flavor and texture were reminiscent of Canadian Bacon and a Ham Steak. This outcome although unexpected was a definite plus. Yes, 18 plus years ago I stopped eating treif, but that story is for another time. These would be great for breakfast with a side of eggs and hashbrowns. If I could achieve the texture of the Lambshinke, it would be an excellent ingredient for Eggs Benedict. One last thing the amount of Orange juice, peel or juice is arbitrary but I thought it could have used just a little more.
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