After eating the first leg of lamb prosciutto, we got behind on checking on the prosciutto, between National Guard and vacation. Leg 1. Jan 2, Starting weight: 2.098 kg Recipe 1: 160g (90g salt [4.2%]) rub for one week in fridge. Jan 9. Salt box dredge without weighing for 9 days. Jan 18. Second weight… Continue reading Prosciutto Update
Little Farm in the Big City 