lamb prosciutto

[rgautheir20420]

It will continue to loose weight in the fridge. You may need to vac seal it no?

 

[sniper7990]

I don't want it to stop drying, that's sort of defeating the objective, but i don't think it will dry as quickly in the fridge as it will outside

 

[atomicsmoke]

I meant to say wrapped in the fridge...shrink wrap is good enough...vac works too. This will stop the drying process yet allow some of water from the inside to move into the outter layers...an attempt to equalize before resuming drying.

 

[rgautheir20420]

I meant to say wrapped in the fridge...shrink wrap is good enough...vac works too. This will stop the drying process yet allow some of water from the inside to move into the outter layers...an attempt to equalize before resuming drying.

 

[sniper7990]

Vac seal is a bit awkward ....don't have one lol

 

[sniper7990]

Actually, heres a question.

If this all goes according to plan, how would you guys first of all carve the lamb? Would you remove major cuts from the bone and then slice or would you leave it all on the bone and slice as needed?

Where should it be stored and how long will it keep?

 

[daveomak]

I think old world folks just leave it hanging in a suitable environment..... It keeps drying and aging...

 

[atomicsmoke]

From a safety perspective you can leave it hanging. My folks left pig prosciuttos hanging in the pantry year round. But we didn't have big@$$ refrigerators back then.

It will continue to dry - and being a lamb leg (smaller) will probably get to dry and chewy before finishing it.

How long will it last you? If a month or so I would leave on the bone and refrigerate. If you plan to munch on it for months I would cut it up and wrap each piece separately.

I bought a whole pork prosciutto in December, cut up half of it and froze it. I would have rater fridged it but had other things going on in the fridge.

 

[sniper7990]

Cheers guys, I think Ill only leave this out for 2 months in total before trying it (only 4 weeks to go!!!!)

Id like to show it off (if its edible?) on the bone so may make a proper holder for it and future lambs, and then break it down, seal it up and put it in the fridge to use as and when.

Mrs Sniper wont let me hang it in our kitchen

 

[kc5tpy]

Hello.  I see like the rest of us you are the MAN of the house and you have the ABSOLUTE FINAL WORDS; which are: "yes dear"  

  Looking forward to the final product.  Keep Smokin!

Danny

 

[sniper7990]

You know what its like Danny.....but its only to keep the peace

 

[sniper7990]

10th June!!!

That's the deadline, that's 2 months which I think will be long enough.

Now as this is sort of an experiment to see if the alley way is a suitable curing site, I think I'm going to take all the meat off of the bone in muscle groups to see firstly if it has spoiled near the bone.

I don't want to be eating this and then find its goner off deeper inside.

If I dismember it carefully and as long as its dry cured ok, I should have some sections of meat that will then be able to be kept in the fridge and finely sliced through my meat slicer, as and when required.

 

[sniper7990]

Right, I couldn't wait any longer, so I took the prosciutto down today.

Here are the results

20150608_114137.jpg

• sniper7990
• Jun 8, 2015

And here is a video for you to watch

 

[daveomak]

That is a beautiful hunk of meat... glad it turned out great..... Good JOB !!!!... ....Thumbs Up..

 

[atomicsmoke]

Great cured meat you got. How does it taste?

 

[sniper7990]

Cheers Dave, it was worth the wait. Given me some courage to do a whole hog leg now but will need to build a bigger safe.
Atomic, to be honest I'm not sure if I like it LOL. Imagine the flavour of lamb but ten times stronger! I think it's flavour will improve once I have some properly cut slices. Those ones were a bit thick so I think the flavour was too overpowering. Had a lovely saltiness to it though

 

[atomicsmoke]

Well...it's cured dry meat...that only amplifies the flavours. This is why I asked at the beginning if you had it before. Many people don't like lamb. Of those who do many don't like dried lamb. I love it. It's an acquired taste. I am sure it will grow on you.

 

[sniper7990]

I'm sure it will Atomic.

I love Palma ham, but if its too thickly sliced I fing the flavour too strong. I think this is whats happened with the lamb.

Ill get the bacon slicer out later and do some paper thin slices

 

[bdskelly]

Well done Rusty! Both impressive and delicious! Bravo! Brian

 

[ak1]

looks great. Congrats on a job well done.