Molasses garlic Lamb bacon

• 10 lb lamb belly/flank
• 1 1/2 tbsp pink cure salt #2
• 3/4 cup kosher salt
• 1 1/2 cup molasses
• 2 cup brown sugar
• 3 tbsp black pepper
• 1/2 cup minced garlic
• 1/4 cup dry thyme
• 1 part sugar maple
• 1 part hickory
• 1 part black chrry

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.
3. pour any left over cure over lamb.
4. wrap and place in cooler.
5. the curing will take 4 days.
6. every day turn over lamb and rerub with cure mix in the pan
7. 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.
8. this is going to make the outside form a stickyness that will help the smoke stick.
9. Smoking i use an electric smoker as im too busy to stand by it all day,plus it works great.
10. i like my bacon very smoky so i leave it in the smoker longer than normal.
11. usally i would set smoker to 200 but for the lamb i did 180 for 2 1/2 hours
12. final produce this is what your finished product should look like.
13. 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

lamb bellyflank, salt, kosher salt, molasses, brown sugar, black pepper, garlic, thyme, sugar maple, hickory, black chrry

Taken from cookpad.com/us/recipes/361080-molasses-garlic-lamb-bacon (may not work)