As I’m sure it’s been made clear in this blog so far, I’m a huge fan of bacon. I eat it more often than most I would say. I do try to keep it as clean a source as possible i.e. pastured, humanely raised, fed a species appropriate diet, cured without the use of excess sugars or nitrates etc. I usually find this from US Wellness since it’s almost impossible to find quality pork in my area. A few weeks ago at the farmers market I attend however, there has been a new stand. This stand is pretty much a one stop shop for most of my needs. They have pastured pork, lamb, goat, and even have a great assortment of veggies as well. Last week they happened to have some lamb belly. Since I’ve wanted to try and cure my own bacon myself, I figured why not try and cure my own lamb bacon? Turns out lamb belly is much thinner than pork belly, go figure. So while I wasn’t able to eat it like pork bacon, I still decided to cure it and make some tacos with it.
- 1 lb lamb belly
- 3 tbs salt
- 1 sprig fresh rosemary finely chopped
- 1 sprig fresh mint finely chopped
- 1 tbs mustard powder
- 1tbs garlic powder
- 1 roma tomato cut into 1/2 inch cubes
- romaine hearts for taco shells
- feta or goat cheese (optional)
Rinse lamb belly with water, pat dry and set aside. In a medium mixing bowl, thoroughly combine salt, rosemary, mint, mustard powder, and garlic powder. If you have a mortar and pestle, use that to combine spices. I find that it enhances the flavor somewhat…could be all mental but I still like to use it when I can. Liberally coat lamb belly with cure mixture. Place coated lamb belly in a covered glass baking dish in the refrigerator for 3 days and up to 5 days turning belly once per day.
Once lamb is finished curing, remove from refrigerator, rinse and pat dry. In a large skillet, sear lamb belly on a high heat using a stable animal fat such as tallow or bacon fat. About 2-3 minutes per side. Set aside and allow to rest. Slice belly across the grain and serve in romaine hearts with tomatoes and cheese.