Lamb chops

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Lamb chops

Post  bigscott on Sat Nov 27, 2010 9:22 pm

I have some Lamb chops and other pieces coming to me. Does anybody have any ideas on cold smoking them before cooking e.g. times, do you need to brine etc. I do not possess a BBQ and anyway 4" inches of snow on ground just now kind of puts paid to that. I know of the Shetland method of reestit mutton (check the location at side) but not about dealing with smaller pieces. Any help appreciated.
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Re: Lamb chops

Post  Mack on Mon Nov 29, 2010 2:13 pm

Hi Scott,

Never tried cold smoking lamb, but at a guess, I would cold smoke it for about 3 hours, then cook it with a griddle pan.
Let us know how you get on.
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Re: Lamb chops

Post  drsweetsmoke on Tue Nov 30, 2010 10:43 pm

Agreed and right now the weather if perfect for cold smoking.

Al

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Great Minds......

Post  bigscott on Fri Dec 03, 2010 4:51 pm

Mack thanks for your reply; I looked at it just before I was about to cook the chops on a grill pan after 3 hrs of smoking!!!!! They tasted really quite nice with a light smoke mingled with the sweet lamb flavour. They did lack the usual slight saltiness that would have been there had I cured them beforehand. So, I have sugar/salt cured the last of the chops and am smoking them as we speak with cherry wood in the CSG. The cherry was a bit temperamental to start but seems to be going now so in a few hours I might grill a couple to try them and leave the others till tomorrow to cook to see if that makes a difference as well. Will post my results.
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Re: Lamb chops

Post  drsweetsmoke on Sun Dec 05, 2010 9:02 pm

I like to smoke them for just under two hours then hit them with a high heat keeping them tender and smokey. Cool



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