nej2's Profile
Lamb belly - recipe suggestions?
Hi Emily,
Super easy...
450 grams kosher salt
225 grams sugar
50 grams pink salt
Will give you a basic dry cure, you will need about 4-5 tablespoons per kilo of lamb flap.
Cut the flap into 10cm x 10 cm x 2ish cm chunks, cover the chunks with the dry cure, pressing the dry cure onto the surface to completely coat.
Place and cover pieces in an air tight plastic container and refrigerate for 6 days.
Toss the pieces of flap to ensure even distribution of the cure then cover again and refrigerate for a further 6 days.
Remove and rinse cured chunks with cold water, pat dry.
Refrigerate in a ziploc bag, or air tight container for up to 3 weeks, or freeze as per any meat.
Enjoy.
on Oct 03, 2009
