UMAMI COCKTAILS RECIPES

Steps:

• Start by mixing the dry cure, mustard powder, brown sugar, and ground pepper together. Rub the entire pork belly with the mixture, including the sides.
• Pour the maple syrup on the pork belly and rub it in, making sure to get your hands all nice and gooey. Put the pork belly in a ziplock bag and store it in the fridge for around a week, flipping it every day or so.
• The bacon is ready to smoke when it is firm to the touch. When you take the bacon out of the bag, give it a good rinse under the sink and pat it dry.
• We like to smoke the bacon with apple or hickory for two to three hours at around 200℉. It also can be slow roasted in the oven. The bacon is done when its internal temperature reaches 150℉.
• Once the bacon has been smoked, slice it and cook it the way you would any other bacon.

Steps:

• Start by setting your sous vide water bath to 134℉.
• Prepare the herb mixture by mincing the garlic, rosemary, and thyme and mixing them together with the salt, pepper, smoked paprika, and olive oil. Slice half a lemon into rounds.
• Spread the herb mixture on the lamb, making sure to get it into all the nooks and crannies. Roll the lamb up and slip 3 to 4 pieces of kitchen twine underneath the roast. Truss the lamb by tying the string on the top tight enough to hold the roast's shape.
• Place the lamb in a sous vide bag along with the lemon slices and vacuum-seal everything. Place the leg into the water bath and cook it for 6 to 8 hours.
• Once the lamb has finished cooking, take it out of the water and the plastic bag and pat it dry with a paper towel.
• To finish the lamb grill it on a medium high grill for 3 to 5 minutes per side, turning it as you go. The goal is to add some char to the outside of the lamb without over cooking the inside.
• Let the lamb rest under foil for 5 to 10 minutes before serving.