Lamb prosciutto ,(boneless)
SmokingMeatForums.com Top Picks
As said above adds an intense level of taste - even in small amounts. Might not be to everyone's liking.
Other than that...just cure#2, salt. One could add lamb friendly spices, I rarely do with dry cured whole muscle...can't taste them in the final product.
The deboned leg (trimmed) was dry cured in the fridge for 10 days, then tied, colagen casing pulled over. It dried for about 5 weeks.
Edited by atomicsmoke - 4/15/16 at 7:06am
- 18,146 Posts. Joined 11/2010
- Location: Omak,Washington,U.S.A.
- Points: 784
- Select All Posts By This User
It appears your weight loss may have been around 35% or so.... I think lamb has an awesome flavor.... I grew up eating it.... I think the flavor explosion you would get from a fermented/dried leg would be waaaaaay over the top and an experience to behold...