LAMB BAKON ( SKAAPSPEK)
How to make your own Sheep / Lamb Bakon (Skaapspek)
For every 1 kg of meat
18 grams of salt
2 grams brown suger
1/2 a grams Saltphetre salt (salpeter) from any paharmacy
2 gram of Black pepper
6 grams of Coriander
Debone the rib of Lamb, and rub the spices in and let rest for 12 hours, then turn the meat and rub the spices in again.
After another 12 hours…hang it out overnight or for 12 hours to dry properly.
Then smoke it for 6-8 hours with Cold smoke.
Put flat in the freezer, overnight.
Cut like bacon when frozen.. And vacuum pack
Foto en resep: Stefaans Blaauw
