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Lamb prosciutto “on the hoof”

sea2ski

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Joined Feb 23, 2017
Decided to do another update since it has been sooooo long. Lamb prosciutto “on the hoof”. The lamb was locally purchased at 4 weeks old and ran around in my friends backyard over the summer until it was time to be processed. No pesticides or antibiotics and all grass feed.
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Actually cured both hind legs. After curing, They were cased in a pig bladder one day apart from another.
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A few months later, Sliced thin, the very minor case hardening was not noticed.
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Not knowing how it was really going to be, I served it with some other of my cured meats. Those that could get over the fact it was carved from a leg with the hoof on it, thought it was the best of them all. The rosemary/garlic was the clear winner over the fennel/pepper.

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I have to start on the dry cured sausages next. Never did one and am hesitant because it is new to me. I have read a few books, so I feel as informed as I can be. Wish me luck!!
 

jcam222

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That is straight up amazing!! Big points to you.
 

SFLsmkr1

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WOW

This is AWESOME
 

S-met

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Thats a thing of beauty. I have no qualms about the hoof being attached. If you brought it to my house, I'd probably start making soup stock.
 

dernektambura

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amazing texture and colour.... very, very good job...BTW... That dry aged bacon seems pretty confortable on that cheese board...
 
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daveomak

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Appears you have the humidity and temp down perfect.. Excellent job...
 

sandyut

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UNREAL! WOW! HUGE LIKE! I love lamb and prosciutto! Look like a another keyboard drooled on...

OVER THE TOP!
 

sea2ski

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Joined Feb 23, 2017
Thank you for all the nice comments everyone. I will state I was proud of the results. When I first tasted it, I thought it was a winner. Then others gave it a go and when one after another took a slice chewed it two or three times then stopped and looked at me, it was confirmed.

This spring I might need to get a few more animals. This is definitely going into a rotation.
 

chilerelleno

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Simply gorgeous pics of some finest examples of the art of charcuterie I've ever seen posted here.

Great work all around.

Like!
 

crazymoon

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S2S, Wow! , Nice job on the prosciutto, a few pics of your curing chamber would be nice to see also! LIKE
 

tropics

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That looks great!! Try the UMAI bags for the sausage.LIKES
Richie
 

sea2ski

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Joined Feb 23, 2017
S2S, Wow! , Nice job on the prosciutto, a few pics of your curing chamber would be nice to see also! LIKE
My curing chamber is like many here. Just an over under fridge with a humidifier using inkbirds. No air exchange except me opening it when I walk by it. It is in the basement so it is a special trip. Right now it has four Mangalica pork cheeks hanging.
 

smokininthegarden

Meat Mopper
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Joined Aug 14, 2018
Poor little lamb, all he wanted to do was frolic in the backyard :) just kidding.
Excellent job on the prosciutto, it looks delicious. If you can do dry cured
meats like this, dry cured salami will be a walk in the park.

Cal
 

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