They will rebuild the ruined cities and live in them. They will plant vineyards and drink their wine; they will make gardens and eat their fruit.
We got behind on our lamb prosciutto experiment, so we didn't get around to taking down the last leg on the day after Easter. First, the recap. 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… Continue reading Lamb Prosciutto, the Final Chapter… For now
Tried an experiment yesterday with our leftover prosciutto bone. It has been sitting on the top shelf of the refrigerator for the last couple of weeks, and as you can see from the picture, it is DRY! In the book "Salumi" the author suggests using the bone of the prosciutto as seasoning for soup, so… Continue reading Lamb Bone Soup
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
Sorry about the long silence for the last two weeks. We went right from a National Guard weekend into a vacation, and both of those take some recovering from. So even though we were back at the farm on Monday, we didn't actually get any farming done other than the chores, because we had food… Continue reading We’re Back! And Fresh Ground Flour
To recap, sheep were slaughtered Monday, December 30. 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 1.80 kg, (14.2% weight loss). Aging Day 1: Hung 1/18/2024 @ 60 degrees… Continue reading 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
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
Quick update after we hung the prosciutto to age on Saturday. WE checked it on Monday, Jan 20, after it had been hanging a little less than 48 hours. I was amazed at how much weight they had already lost, about 0.15 to 0.20 kg each (roughly 2-3 ounces. Above you can see the reason… Continue reading Lamb Prosciutto: Part IV
Despite Saturday's discombobulation, we did make forward progress on our lamb prosciutto. When Seppi and Daddy were over in the morning we put a thermo-hygrometer in the basement to check temperature and humidity. At 60 degrees F it was the perfect temperature, although 45% humidity is a little dry. So we turned the de-humidifier off.… Continue reading Lamb Prosciutto: Part III
Bit of a late update, last Thursday, Jan 9, we took the lamb prosciutto out of the refrigerator. They didn't smell rotten, so that's nice. They actually smelled nice and spicy, so that's even nicer. Although not all of us appreciated the smell of the spices. Evie thought the spices smelled "too spicy." First we… Continue reading Lamb Prosciutto part II
Little Farm in the Big City 