Smoking Food by Chris Dubbs Dave Heberle

Author:Chris Dubbs, Dave Heberle
Format: epub
Publisher: Skyhorse Publishing (Perseus)
Published: 2011-02-09T05:00:00+00:00

LAMB AND MUTTON

Like pork, lamb is a meat that has traditionally been hard cured and consequently instructions for a hard cure are given here. Curing and smoking times can be altered to your taste.

Curing procedures are similar to those used for pork, such as brine in an 80-percent solution. A higher ratio of sugar is usually used when curing lamb, however. Garlic, onion, dry mustard, and pepper are spices that will nicely flavor this meat.

Thin cuts such as breasts, ribs, and loins need from ten to fifteen days to cure. Normal-size legs and shoulders will require twenty-five to forty days to cure. Cure small—five to six pound—legs twenty-five to thirty days.

Wash and allow sufficient time to dry, then smoke at 100º to 120ºF. for one to two days. If hot smoking, use a meat thermometer to indicate when meat is fully cooked. An internal temperature of 145ºF. is required.

Thoroughly cured and smoked lamb is succulent and tasty, but if you prefer a faster way to smoked lamb, try working only with thin cuts. Rub dry-cure mixture into meat and smoke at 70º to 90ºF. for one to four hours. Remove to cook, or hot smoke until done.

A better salt flavor can be had by curing thin cuts overnight.

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