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.
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
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
With the three lamb legs we did not freeze, we are trying an experiment. Lamb prosciutto. After several hours of internet research, we settled on a method and two recipes to try. Recipe 1 120g plain salt 14g ground pepper 6g sweet paprika 6g hot paprika 12g thyme 8g rosemary 3g fennel seeds 12g brown… Continue reading Lamb Prosciutto
Fun fact about our potatoes this year. The best yield we got were from volunteers, plants that sprouted from potatoes left in the ground from last year. Not sure why. Possibly Yukons are just more prolific than Butterballs; perhaps the fact that they were in the ground over the winter, cool but not frozen, damp… Continue reading Potato Experiment
A new batch of chicks is coming this week, and we are going to try something new with it. We are going to keep the chick brooder in the chicken coop. There are two reasons for this. One is so that the new chicks and the old chicks will get used to the sight, sound… Continue reading Trying something new
It was a little late, some of the seeds had already started to drop on the ground, but we finally got to it. Amaranth is a flowering, pseudo grain, it produces a very tiny seed. Actually, come to think of it about the size of a mustard seed. Pretty drama, free to grow, and harvesting… Continue reading Harvesting Amaranth
Little Farm in the Big City 