Lamb prosciutto ,(boneless)

Discussion in 'Curing' started by atomicsmoke, Apr 14, 2016.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Used Texel culture on this.

    Dry lamb+Texel= bold taste...not for the faint of heart :)

     
    crazymoon likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!

    Love the color!

    Al
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Last edited: Apr 15, 2016
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I used the Texel DCM-1 culture from Evan. It's a whole muscle curing culture - they say it augments the colour, adds flavour complexity and facilitates nitrate-nitrite conversion.

    As said above adds an intense level of taste - even in small amounts. Might not be to everyone's liking.

    Other than that...just cure#2, salt. One could add lamb friendly spices, I rarely do with dry cured whole muscle...can't taste them in the final product.

    The deboned leg (trimmed) was dry cured in the fridge for 10 days, then tied, colagen casing pulled over. It dried for about 5 weeks.
     
    Last edited: Apr 15, 2016
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    It appears your weight loss may have been around 35% or so....     I think lamb has an awesome flavor....  I grew up eating it....  I think the flavor explosion you would get from a fermented/dried leg would be waaaaaay over the top and an experience to behold...
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What an incredible colour! NIce.

    Disco
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Disco,
    My cheeks are just as red from compliments.

    Thank you.
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AS, looks great sir ![​IMG]
     

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