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Smoked lamb fries
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5 from 1 vote

Smoked Lamb Fries Recipe

Makes enough brine to cure 2-3 lamb fries
Prep Time30 minutes
Cook Time1 hour 30 minutes
Brining time5 days
Total Time5 days 2 hours
Course: Snack
Cuisine: American
Keyword: Lamb Fries
Servings: 4 servings
Calories: 115kcal
Cost: 10

Equipment

  • 1 Smoker
  • 1 2 quart mixing bowl

Ingredients

  • Lamb testicles
  • 1 quart water
  • 90 grams salt roughly a heaping 1/3 cup
  • 10.5 grams roughly 2 teaspoons pink curing salt (sodium nitrite)
  • 2 Tablespoon pickling spice
  • 2 cups dark brown sugar
  • 2 dried bay leaves

Instructions

  • Bring the ingredients for the brine to a boil, then chill completely before adding the testicles. Clean the lamb fries by trimming and removing the outer membrane using a sharp paring knife.
  • Brine the lamb fries for 4 days. After 4 days, bring a pot of water to a simmer, turn off the heat, add the testicles and allow to sit in the hot water for 10 minutes, then remove and chill in cold water.
  • Remove the lamb fries from the water, dry with a paper towel, then, using a sharp paring knife, carefully remove the inner membrane to reveal the inner meat.
  • Transfer the testicles to a smoker, and smoke the testicles at 225 degrees for 1.5 hours, then chill. The smoked “oysters” are now ready to serve, and will keep refrigerated for 4 days. Serve with crackers, mustard, pickles and cold cuts.

Notes

Lamb fries work good here, but any testicle can be used. Lamb, goat, or venison kidneys work well too. 

Nutrition

Serving: 2oz | Calories: 115kcal | Carbohydrates: 25g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 200mg | Potassium: 289mg | Fiber: 1g | Sugar: 5g | Vitamin A: 476IU | Vitamin C: 12mg | Calcium: 139mg | Iron: 6mg