I came across this post that I wrote for Code 3 Spices tonight. I love lamb, and I love lamb ribs so I thought I’d pass along this recipe, even thought it ain’t bacon…. but mind you that I wll be doing lamb bacon before too long.
Check it out. For those of you who long to grill and/or smoke meat this is a great article with a couple of my recipes for smoked lamb ribs.
Where do you get lamb ribs you might ask? I always get mine from Frandeka’s Meat Market in Soulard Market.
Oh, and while you are at it, take a look at the rubs and spices offered by Code 3 Spices. I use them ALL the time AND you can feel good about buying them because part of the purchase always goes to a great cause.
Well, 86% said you want to try it and the other 14% said that, yes, I should make it. So, I did. I mixed up the cure and and got the pork belly a curin’. (I’ll update this post again next week once it is finished curing).
Cured with cocoa, coffee and molasses this is sure to be a salty sweet slice of crunchy heaven.
Ingredients (per 5 lbs of pork belly)
4 T Sea Salt
1/2 C packed brown sugar
2 T Dark Molasses
1 tsp Cure #1 (pink salt)
2 T dark cocoa powder
2 tsp dark roast coffee grounds
I am just going to post the pics with descriptions. After all, a picture is worth a thousand words, right?
Once the belly is finished curing, I plan on rinsing the cure from the belly really well. Then, I am going to apply a second cure to the belly. It will be a mix of just cocoa powder and sugar. I will leave that for one more day before smoking in an effort to give it a darker chocolate taste.
I will update the next steps next week. Stay tuned.