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  1. 20150408_134247.jpg

    20150408_134247.jpg

    • sniper7990
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    • Album: lamb prosciutto
  2. 20150408_123252.jpg

    20150408_123252.jpg

    • sniper7990
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    • Album: lamb prosciutto
  3. 20150408_123221.jpg

    20150408_123221.jpg

    • sniper7990
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    • Album: lamb prosciutto
  4. 20150408_123212.jpg

    20150408_123212.jpg

    • sniper7990
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    • Album: lamb prosciutto
  5. 20150408_123209.jpg

    20150408_123209.jpg

    • sniper7990
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    • Album: lamb prosciutto
  6. 20150408_122426.jpg

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    • sniper7990
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    • Album: lamb prosciutto
  7. 20150408_122316.jpg

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    • sniper7990
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  8. sniper7990

    uring Turey steaks

    Sorry, its actually Dave Omak's Dry cure Im going to use
  9. sniper7990

    uring Turey steaks

    Right, slight amendment to my plans......now I'm using de-boned and skinless turkey breasts. The missus wants something that can be sliced like bacon and then grilled.....some women huh! Anyways, going to use Pops dry cure in a couple of plassy bags. Prob only cure for about 3-4 days. I think...
  10. sniper7990

    lamb prosciutto

    TBH, no, not tried  it before, but I love 'gamey' flavours. I love 18month parma ham. I think im going to scrap the idea of drying in the cupboard and make a frame covered by a pair of tights (my wifes....not mine lol) to act as a curing frame that will keep the flies out. I may hang this in a...
  11. sniper7990

    lamb prosciutto

    Hi Atomic, its going ok, its still curing in the fridge at the moment, and will be for 2 more weeks. I've hit a stumbling block an at the moment and that's finding a suitable place to leave to dry cure. I was thinking about the cupboard under the stairs but may have to make a curing chamber
  12. sniper7990

    lamb prosciutto

    Hi all, been really busy, so not had much chance to get back to you all Mdboatbum, pound for pound Lamb is a lot more expensive here than pork, but as this was a starter experiment, I didnt want to ruin a whole hog leg (which, as it is so big, would be twice the price of a leg of lamb anyway)...
  13. sniper7990

    lamb prosciutto

    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...
  14. sniper7990

    Lo Salt

    Quick question......can you cure meats with low sodium salt?
  15. sniper7990

    British Bacon -- Back Bacon

    Hi, I'm sorta new on here but had some great results following the advice of the guru's on here (Pop, Danny et al) I'm from the UK, and if you want to make traditional 'back bacon' you have to use the loin joint. I suggest you use Pop's dry brine rub. I cant find a direct link so will post his...
  16. sniper7990

    This weekend I will be mostly.....

    .....making sausages and burgers. Got a meat grinder the other day and now got a sausage stuffer. Going to try black pudding first off thens some more traditional type pork sausages and then.....salami :)
  17. sniper7990

    uring Turey steaks

    Cheers all, sory for the dealy in getting back to you all, but I have been on anual leave. Thanks for all the advice, seems straigh forward to me so Ill give it a bash :)
  18. sniper7990

    uring Turey steaks

    Hi all, I have been given some turkey breast streaks. Now my missus wont eat red meat, but she will very rarely eat bacon and has asked if these steaks can be cured to make 'Turkey Bacon' What cure would you guys use?
  19. sniper7990

    Frozen meats

    That's good news because I can buy frozen venison My project for a venison prosciutto may well go ahead!!!!
  20. sniper7990

    Frozen meats

    Quick question Can you cure meat that has previously been frozen? I was specifically thinking about bone in venison leg
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