Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, molasses garlic lamb bacon. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Molasses garlic Lamb bacon is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Molasses garlic Lamb bacon is something that I have loved my whole life.

From garlic-flavored to molasses-covered, we've got the right pork loin or chops recipes (lamb, too!) for you and your lucky guests. These juicy, meaty lamb chops sizzled in extra-virgin olive oil with plenty of garlic cloves are an homage to the village. This video shows how to make bacon from farm fresh pork belly.

To begin with this particular recipe, we must prepare a few components. You can have molasses garlic lamb bacon using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Molasses garlic Lamb bacon:

1. Take Bacon cure
2. Prepare 10 lb lamb belly/flank
3. Get 1 1/2 tbsp pink cure salt #2
4. Prepare 3/4 cup kosher salt
5. Prepare 1 1/2 cup molasses
6. Take 2 cup brown sugar
7. Take 3 tbsp black pepper
8. Take 1/2 cup minced garlic
9. Make ready 1/4 cup dry thyme
10. Prepare Wood chip blend for smoking
11. Prepare 1 part sugar maple
12. Get 1 part hickory
13. Take 1 part black chrry

Sticky, crispy, sweet and garlicky, the PERFECT With Ground Bison, Ground Lamb, Bacon, Shredded Sharp Cheddar Cheese, Portobello Mushroom Caps, Fresh Thyme, Cayenne, Garlic Powder, Sea. BLACK GARLIC MOLASSES RAMEN Recipe by Jackie Botto. Our Lamb Bacon is made from the richly marbled bellies of our Shenandoah valley pastured lamb, which are naturally cured and then smoked. Ingredients: Lamb, Water, Sea Salt, Sugar, Honey, Cherry Powder, Celery Powder, Spices, Smoke Flavor, Garlic.

Steps to make Molasses garlic Lamb bacon:

1. Curing the lamb - place all ingredeints in robocoupe - except lamb belly and blend well
2. rub belly with cure mix and place in a large deep pan. pour any left over cure over lamb. wrap and place in cooler.
3. the curing will take 4 days. - every day turn over lamb and rerub with cure mix in the pan
4. after 4 days rinse belly very well under cold water then dry as best as you can then place in the cooler for at least an hour. this is going to make the outside form a stickyness that will help the smoke stick.
5. Smoking - i use an electric smoker as im too busy to stand by it all day,plus it works great.
6. i like my bacon very smoky so i leave it in the smoker longer than normal. - usally i would set smoker to 200 but for the lamb i did 180 for 2 1/2 hours
7. final produce - this is what your finished product should look like. - i use it at work for all kinds of things - * last pic is lamb next to a batch of pig bacon i made that same day

These molasses bacon baked beans are packed full of sweet molasses, maple syrup, bourbon and tons of bacon! Our son gave us a bottle of pomegranate molasses. I found this recipe while looking for ways to use it. It is really tasty, but a bit on the dry side. Add the pomegranate molasses and pine nuts (remember to reserve a few), mix through the mince and leave to rest.

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