Fake bacon? call it fakeon
mix the salt and sugar, sprinkle of the lamb breast to cover on both sides, place on a tray, cover and let cure for 48 hours
rinse the cured meat and pat dry, preheat the smoker onto 100°c.
using a brush spread the pomegranate molasses on both sides.
smoke for 6 hours .
let cool then slice thinly. Done!