How to Cure Lamb Belly

It’s finally fig season in Georgia! Starting tonight, we’ll have local figs wrapped with house cured lamb bacon, broiled with balsamic and arugula {6}. So come taste this special treat, then make cured bacon in your own home with the following simple recipe.

Cured Lamb Bacon

3 lamb bellies (aka boneless breasts, approximately 1-2 lbs each)

Curing mixture:
½ lb kosher salt
4 ¼ t DC curing salt #1
2 T course black peppercorn, freshly ground
1 T cumin, freshly ground
1 T coriander seed, freshly ground
25 bay leaves, crushed
10 garlic cloves, crushed
1 cinnamon stick, crushed

In a mixing bowl, combine the ingredients to make the curing mixture. On a large, flat surface, lay the lamb bellies flat. Rub with the curing mixture. Place each belly in a gallon-size plastic sealable bag, removing excess air. Refrigerate the bellies for 24 hours. Remove the bellies, rinse the curing mixture completely off, pat dry. Wrap the bellies tightly in plastic wrap and rest in the refrigerator for an additional 24 hours. The bacon is now ready to use, or freeze for future use.