Prosciutto

[devo]

Always walked by these in the meat department and thought what could I make out of one of them. Hmmm  I know maybe prosciutto.
So here we go:

The recipe


The Leg


In The Salt Box for 6 plus days. 1 day per 2 pounds of meat

[car54]

Looks interesting. Keep us posted.

I found this site which seems to have much info on curing.
http://curedmeats.blogspot.com/2010/01/lamb-prosciutto.html

Brad

[Waltz]

If you google a Scandinavian dish called 'fenalar' there are also recipes for cured and smoked lamb or mutton which may help add to your fund of knowledge on what to do. e.g. http://www.de-lish.co.uk/about/recipes/fenalar/ . The legs for that are supposed to be cut 'long' but can't see that it would make much difference.

[SiFumar]

That sounds like it's going to be good!

[devo]

Because of work and just not enough time in the day to get things done today I went over on how long I was going to leave it in the salt but no big deal. A little extra time sometimes is a good thing.

So here we have it trying to dig it out of the salt. Lots of liquid on the bottom, you cant see it but its there.


Found it  ;D


Now I have to grind some of this up.


Than add some cracked pepper


Now we sprinkle it good all over.


Time to bag it. Thats right we are going to bag it ;)


All bagged and vac sealed (Dry bag style)



Off to be hung in the right climate, my basement is perfect for this in the winter. This will be taken down next year around Christmas time.  ;)
Will update than.

[GusRobin]

Curious --if you need to hang it until Christmas and the basement is perfect in winter --what do you do when it is spring and summer?

[devo]

my curing chamber.

[devo]

[Tenpoint5]

Will be interesting to watch it loose weight over the next 12 months.

[Geoff_S]

How will it dry out in a vacuum bag?

[devo]

How will it dry out in a vacuum bag?

Good question grasshopper: How will we get to the desired weight you are thinking. Well no big secret here. These bags are designed to allow air out but not let air in from what i been told.
look here for more info on them. The material forms a bond with the proteins on the surface of the beef allowing moisture to permeate out while blocking oxygen and off-flavors.


http://www.drybagsteak.com/

[Geoff_S]

How will it dry out in a vacuum bag?

Good question grasshopper: How will we get to the desired weight you are thinking. Well no big secret here. These bags are designed to allow air out but not let air in from what i been told.
look here for more info on them. The material forms a bond with the proteins on the surface of the beef allowing moisture to permeate out while blocking oxygen and off-flavors.


http://www.drybagsteak.com/

Ho hum, so much to learn, so many things to buy.

[devo]

This is all in Grams by the way
Going to be a long year waiting

[devo]

[devo]