Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
This adventure: lamb prosciutto. Want to follow along?
Options
Comments
-
A few thoughts on your awesome progress:
- The bladder was a great move. The sugna option would have been a mess, and I suspect you will have a much better result this way.
- Very, very tidy job on the bladder, and that is awesome from a “bugs in the bladder” perspective
- I would watch the edge where the bladder meets the bone for unhelpful bugs, and wipe them w vinegar if they turn up
- Have you thought about preemptively hitting it w Bactoferm 600 or similar?
Awesome stuff, and thanks for the update.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
smokingal said:Did you rub it down with red wine for the flavor or some other reason?
Honesty, because I have read that many people do this. I figured it could not hurt. I know, and as @20stone stated, that if you get bad mold growth and you catch it early, you wipe it with vinegar or wine and you are good. So again, I figured why not?
@20stone. I was thinking before the casing that I was not going to use 600 on this project, but after all the tugging and pulling on the casing, then sewing I reconsidered. It will be sprayed after taking the wet weight tonight. I find If I spray it when it is already soaked, the mold does no take as good as a foothold as I would like.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Got the other leg in a bladder today. Needed to use the larger size bladder as well. First one from this package. Whew, man it stinks! Bless my wife for putting up/allowing me to do this! She already told me me she will not eat any. “ You want me to eat rew meat from a lamb we saw running around, after the leg sat in salt and then stuffed in a pigs bladder for how many weeks?”
I reminded there there were other spices as well. She was not amused.
Anyway.....
Here is the larger sized hog bladder. I put a 1 cup measuring up next to it for reference while I was rinsing it.
And here is the second leg after being cased in the bladder. The slight discoloration is the added pepper I put on the leg prior to casing and wrapping.
So here they are hanging. I will spray the bigger leg tomorrow morning.
--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
I love this thread. Between you fridge score and this, you’re my forum hero.
-
Awesome. No other way to say it. I’ll be following for sureDFW - 1 LGBE & Happy to Adopt More...
-
theyolksonyou said:I love this thread. Between you fridge score and this, you’re my forum hero.
No one around me really cares except for my buddy ho has the land for the pigs and sheep. There is one foodie girl that works for me, but I can not tell if she is really interested, or just kissing up.
Regardless, although I am by far a charcuterer - if that is a word - I am having a blast with this new hobby and adventure, and enjoying my products.
The fridges? That was pure luck. 100% pure luck and because of the attention of my wife. But now that she sees how deep in this charcuterie thing I am in, she might be second guessing her score for me.
--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
I am loving this Mark. Next level. And kudos to Valerie supporting the awesomeness.Sandy Springs & Dawsonville Ga
-
Sea2Ski said:
So here they are hanging. I will spray the bigger leg tomorrow morning.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Enjoying this thread , wanting to join the curing game...maybe with the winter comingVisalia, Ca @lkapigian
-
Can we get an update?LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI
My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American
USMC Veteran
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH -
Interesting!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
@dharley you must have ESP.
They are still hanging the drying chamber and will be taken out for the first time today. I am super excited to try something new. I will update this thread as we cut into them and slice.
Warning: may be a total failure. I have never done charcuterie with a bone-in piece of meat, nor have I used a pigs bladder for the casing. I really do not know what to expect.
--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Very, very stoked to see how this turns out(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
I drove over seeing this in my rear view mirror.
First I sliced up some other meats. It was being eaten almost as quickly as I could slice it, so the board was sparse when I got this picture.
Then it was time to cut into the legs.
One had dried to 32% weight loss, the other 36%
I cut them, and bingo!!!
There was a deep red color and only the slightest bit of case hardening on one side as you can see in the picture below. But it is deceptive, it looks worse than it was. (See sliced picture further down). The smell was complex and layered. First, it was grass and dirt, then the seasonings of fennel and pepper and garlic came through. Texture was silky smooth.
Sliced and next to some pork
Piled up on the slicing board:
Added with the others and spread out:
It was a home run. Both were great. One was excellent. The garlic rosemary one had a bit too much garlic (who knew you could ever have too much garlic!) but it was still excellent. Once lambing season comes around, we will certainly be doing a few more legs like this.
@20stone give it a go! It was relatively quick and I am extremely happy with the results!--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Absolutely awesome!!LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI
My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American
USMC Veteran
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH -
Holeeeee crap!! That is farking amazing. Incredible job!!!!!
NOLA -
Home run is modest. Absolutely beautiful charcuterie. Great work brother.Sandy Springs & Dawsonville Ga
-
Sea2Ski said:I drove over seeing this in my rear view mirror.
First I sliced up some other meats. It was being eaten almost as quickly as I could slice it, so the board was sparse when I got this picture.
Then it was time to cut into the legs.
One had dried to 32% weight loss, the other 36%
I cut them, and bingo!!!
There was a deep red color and only the slightest bit of case hardening on one side as you can see in the picture below. But it is deceptive, it looks worse than it was. (See sliced picture further down). The smell was complex and layered. First, it was grass and dirt, then the seasonings of fennel and pepper and garlic came through. Texture was silky smooth.
Sliced and next to some pork
Piled up on the slicing board:
Added with the others and spread out:
It was a home run. Both were great. One was excellent. The garlic rosemary one had a bit too much garlic (who knew you could ever have too much garlic!) but it was still excellent. Once lambing season comes around, we will certainly be doing a few more legs like this.
@20stone give it a go! It was relatively quick and I am extremely happy with the results!(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum