Boneless lamb prosciutto

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atomicsmoke

Master of the Pit
Original poster
OTBS Member
Apr 3, 2014
4,313
1,235
Toronto, Canada
After i removed silver skin and connective tissue i cured a boneless lamb leg for two weeks in a foodsaver bag.

This evening i fashioned two small "hams" out of meat pieces of various sizes. Tried to make them tight. Hope there are no air pockets.
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Then i squeezed them in a hog bung cut in half. One side was too narow at the end, couldnt go all the way. I reluctantly patched up with a split hog middle.

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I will smoke them a little once they dry off.

Hope they will be ready for Easter.
 
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Reactions: dernektambura
Very happy with the "packing". After a "double up" duck prosciutto failure i was concerned about voids.
 
That looks beautiful. Will you vac seal to help with the case hardening?
 
Very smooth mouth feel. Not chewy at all. Even the hard edges are good since it's sliced thin.
 
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