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Recipe
Ingredients
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1 tbsp Cardamom pods
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3 tbsp Star anise
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1 tbsp Coriander seed
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1 tbsp Mustard seed
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1 tbsp Juniper berry
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1/2 tbsp Allspice whole
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1/2 tbsp Fennel seed
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1/2 tbsp Chili flake
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1/2 tbsp Black peppercorns
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4-6 Bay leaves
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2 Cinnamon sticks
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8-10 Garlic cloves
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1 oz ginger sliced up
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2L water
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1/2 cup Kosher salt
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1/2 cup Brown sugar
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1 tsp Sodium Nitrate aka. Pink curing salt
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1 x 4lb Lamb shoulder
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Preparation
First Measure out ingredients.
Keep all seeds and pods together, the leaves and fresh together and salts and sugars together
Next butterfly lamb shoulder using the gap left from shoulder bone and trying to keep as even across as possible
In a sauce pan big enough to hold 3 L toast seeds at medium high heat for 3 to 4 minutes as the seeds start to pop and toast, add the leaves and fresh ingredients.
Then add water and the salts and sugar.
Bring the brine to boil and simmer for 5 min.
Let cool all the way and pour over shoulder (either in vacuum sealer bag or bucket) until submerged.
Vacuum and seal or cover bucket and refridgerate.
You can cure anywhere from 5-10 days, flipping meat halfway if using bucket method Standard Recipe Sheet I cured for 8 days in vac bag.
Then I removed lamb and rinsed. I then smoked lamb with a mixture of maple, cherry and hickory chips for 5 hrs.
Once cooled this lamb is rready to slice thinnly for whatever purpose you desire. It keeps its red colour and has the texture of deli meat!
Enjoy!
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