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This adventure: lamb prosciutto. Want to follow along?

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Comments

  • 20stone20stone Posts: 1,757
    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
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • Sea2SkiSea2Ski Posts: 3,466
    smokingal said:
    Did you rub it down with red wine for the flavor or some other reason?
    @smokingal
    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
    --------------------------------------------------
  • Sea2SkiSea2Ski Posts: 3,466
    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
    --------------------------------------------------
  • theyolksonyoutheyolksonyou Posts: 17,639
    I love this thread.  Between you fridge score and this, you’re my forum hero. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • NorthPilot06NorthPilot06 Posts: 824
    edited October 2018
    Awesome. No other way to say it. I’ll be following for sure
    DFW - 1 LGBE & Happy to Adopt More...
  • Sea2SkiSea2Ski Posts: 3,466
    I love this thread.  Between you fridge score and this, you’re my forum hero. 
    Thank you. Glad you are enjoying it. Really.
    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
    --------------------------------------------------
  • bgebrentbgebrent Posts: 19,726
    I am loving this Mark. Next level.  And kudos to Valerie supporting the awesomeness.
    Sandy Springs & Dawsonville Ga
  • 20stone20stone Posts: 1,757
    edited October 2018
    Sea2Ski said:

     So here they are hanging. I will spray the bigger leg tomorrow morning.


    Very, very nice. I see you upped your tying game for this one as well.  I can’t wait to see how it turns out. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • lkapigianlkapigian Posts: 5,193
    Enjoying this thread , wanting to join the curing game...maybe with the winter coming 
    Visalia, Ca
  • dharleydharley Posts: 369
    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
  • bluebird66bluebird66 Posts: 2,352
    Interesting!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • 20stone20stone Posts: 1,757
    Very, very stoked to see how this turns out
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • dharleydharley Posts: 369
    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
  • buzd504buzd504 Posts: 2,880
    Holeeeee crap!!  That is farking amazing.  Incredible job!!!!!
    NOLA
  • bgebrentbgebrent Posts: 19,726
    Home run is modest.  Absolutely beautiful charcuterie.  Great work brother.
    Sandy Springs & Dawsonville Ga
  • 20stone20stone Posts: 1,757
    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! 
    That looks just fantastic. I’ve got to give it a try. Congratulations!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • mEGG_My_DaymEGG_My_Day Posts: 1,396

    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
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