I'm in the process of making ram bacon from a mutton belly. I cured it for about 10 days and it's in the smoker as I type.
Then suddenly I realized, mutton needs a different temp than pork. What is the internal temperature I need to achieve in my mutton?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)