Makin Bacon and Baaaaacon

We are trying an experiment this week....making lamb bacon.  I did the cure exactly like I do with the pork, and in a week or so we'll smoke it and give it a taste.  I can't wait to see how it turns out!  To make bacon, we use a cure of Morton's Sugar Cure and brown sugar. 

Each piece of meat is carefully weighed.  The cure is mixed and rubbed into each piece, then the meat is flattened into the glass pan.  Any non-metallic container will do, but it needs to be large enough for the pieces to lay flat.  Once all the pieces are done, the dish is wrapped and put into the fridge.

Then I did the same thing with the pork bellies, 38# of them total...

In about a week they'll be ready for the smoker.