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lamb prosciutto
You know what its like Danny.....but its only to keep the peace- sniper7990
- Post #31
- Forum: Curing
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Bargain of the week???????
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Bargain of the week???????
Just went to a local boot sale (sort of flea market for our mates over the pond), and there was a 'mobile butcher' selling his wares. The UK folks will be familiar with this, a specially constructed refrigerated truck which, when opened down the side, looks like the front of a butchers store...- sniper7990
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- Replies: 6
- Forum: Curing
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lamb prosciutto
Cheers guys, I think Ill only leave this out for 2 months in total before trying it (only 4 weeks to go!!!!) Id like to show it off (if its edible?) on the bone so may make a proper holder for it and future lambs, and then break it down, seal it up and put it in the fridge to use as and when...- sniper7990
- Post #29
- Forum: Curing
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lamb prosciutto
Actually, heres a question. If this all goes according to plan, how would you guys first of all carve the lamb? Would you remove major cuts from the bone and then slice or would you leave it all on the bone and slice as needed? Where should it be stored and how long will it keep?- sniper7990
- Post #26
- Forum: Curing
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lamb prosciutto
I don't want it to stop drying, that's sort of defeating the objective, but i don't think it will dry as quickly in the fridge as it will outside- sniper7990
- Post #22
- Forum: Curing
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lamb prosciutto
Atomic, I think Im going to bring it in to the fridge for about a week to slow things down a bit- sniper7990
- Post #20
- Forum: Curing
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lamb prosciutto
OK, an update at the 4 week mark The leg weighed 900gms, with 250gms of lard added to the more exposed areas of meat, so totalling 1150gms. The leg now weighs 950gm (inc lard), so drying a bit quicker than expected. The shank seems to be the area that has dried the most, which has become...- sniper7990
- Post #18
- Forum: Curing
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lamb prosciutto
Cheers Atomic, sorry not got back to you sooner, had a family bereavement. I just hope my curing skills are as good as my woodworking ones LOL. Its been over a week, no sign of any mould and no off smells coming from it. In fact, all I can smell are the herbs it was cured with, perhaps that's a...- sniper7990
- Post #16
- Forum: Curing
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lamb prosciutto
OK, final update for a while This is the frame I have built today for my meat-safe Covered it with a very fine nylon mesh. I have fixed the bottom board to it with Velcro so that I can easily get at the meat if I have to And here it is, in-situ, with the lamb all larded up. getting a...- sniper7990
- Post #14
- Forum: Curing
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lamb prosciutto
Right, the project so far. My leg of lamb has been in the cure for three weeks, and it smells wonderful, all the Rosemary and Thyme. It has flattened out and is now very firm to the touch. Some pictures for you. Ready to come out of the bag Just before wash Now patted dry Got nearly...- sniper7990
- Post #10
- Forum: Curing
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lamb prosciutto
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