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.
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.
I will smoke them a little once they dry off.
Hope they will be ready for Easter.
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.
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.
I will smoke them a little once they dry off.
Hope they will be ready for Easter.