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.
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
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
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
Little Farm in the Big City 