well I'm really getting in to this cured meats and sausage thing. My ultimate goal is to eventually make a pork prosciutto. But before I go to the expense and the risk of ruining such a lovely cut of meat, I'm going to do a trial run with a leg of lamb (bone in).
I have a cupboard under the stairs where I think may be suitable to hang it and I will be using this dry cure-
kosher salt: 3.8%
freshly ground black pepper: 1.4%
freshly chopped rosemary: 1%
cure #2: 0.25%
crushed juniper berry: 0.4%
If any of you have done this, see any glaring errors or can offer any advice, please give me a shout.
Ill post pics as the project progresses :)