Our Garden, Our Workshop

Catch Up Post

Busy week last week, in a flu-like sort of way. That's right, the dreaded influenza A ripped through the house like a bull in a Chinese shop who just learned that ox-tail soup was the special of the week. Despite not feeling good on Monday, Farmer Seppi started bok choi, swiss chard, celery (way overdue)… Continue reading Catch Up Post

Our Food, Our Sheep

Lamb Prosciutto Update

Leg 1. Starting weight: 2.098 kg Recipe 1: 160g (90g salt [4.2%]) rub for one week in fridge. Salt box dredge without weighing for 9 days. Second weight 1.80 kg, (14.2% weight loss). Hung 1/18/2024 @ 60 degrees F, 50% humidity. Target weight: 1.47 kg Weight after 40 hours:1.70 kg. Weight after adding strutto: 1.85… Continue reading Lamb Prosciutto Update