LAMB PROSCIUTTO - OLD SCHOOL ITALIAN SYLE Cured, Sausage and Charcuterie INGREDIENTS 2.5-3KG Bone in Leg of Lamb (cure ingredients supports of to 3KG) CURE INGREDIENTS (combined, then divided to be used in both cures) 100g Salt 3 tbsp Brown Sugar 1 tbsp Cinnamon ½ tbsp Cloves 1 ½ tbsp Black Pepper Powder 1 ½ tbsp Dried Rosemary 12 Bay Leaves, dried & crushed 3 Cloves Garlic, sliced 25 Peppercorns - Fresh Black Pepper FINAL COATING INGREDIENTS 1 sprig Fresh Rosemary Fresh Cracked Pepper Fine Peppercorn Powder DIRECTIONS FIRST CURE - 5 to 6 days 1) Use first 1/2 of Cure, rub on meat, ensuring you coat well around shank and round bone 2) Put lamb leg in bag, put ½ sliced garlic on each side of lamb leg (I vacuum seal) 3) Refrigerate 5 - 6 days (depending on weight of lamb leg) 4) Remove from refrigerator after the 5 - 6 days SECOND CURE - 5 to 6 days 1) After first cure, remove liquid and scrape off herbs/spice cure & garlic 2) Use second 1/2 of Cure, rub on meat, ensuring you coat well around shank and round bone 3) Put lamb leg in bag, I vacuum seal, put ½ sliced garlic on each side of lamb leg 4) Refrigerate 5 - 6 days (depending on weight of lamb leg) 5) Remove from refrigerator after the 5 - 6 days DRYING STAGE PREPARATION Rinsing Remove from bag, scrape herbs & spices and rinse with fresh cold water. Then let it drain a bit to remove excess water Tying 1) Tie string around shank bone 2) Take a second string and truss, using ratchet method to tighten, starting at the meaty end of the leg with 2 loops across, and one loop from bottom to shank bone. Then tie off 3) Take a third string, sliding under the shank string, then under the truss string and create a hanging loop back at the top, then tie off Final Coating with Herbs & Pepper Apply each of the following separately, layering each one. Coat each side, up by the “ball” & shank bone 1 sprig Fresh Rosemary, leaves removed from sprig Fresh Cracked Pepper Fine Pepper Powder DRYING STAGE - 35% weight loss, ~40 days 1) Hang at room temp for 8 hours 2) Move to SteakAger Pro 40, Temp set to 50F 3) Hang sideways until 35% weight loss (~ 40 days) 4) Remove string, then slice and eat
@buddhatbay9041
3 жыл бұрын
Interesting to see your journey in making this lamb prosciutto but I did find the videos long. Also, would have like to have seen ingredient list of the spices you used for the cures and also information about temperature and humidity. Thank you.
@registraciones7861
Жыл бұрын
Looking for lamb prosciutto part 3. I can't seem to find it.
@andymaas9263
Жыл бұрын
Hey Eric. What was the name of the guy you mentioned at the start? The guy who was buttoned up?
@thegratefulchefwithericeis8416
Жыл бұрын
youtube.com/@Spectacular-cuoredicioccolato
@nickpetropouleas8032
2 жыл бұрын
So how did it go
@leahtiferetrabinovitz6518
3 жыл бұрын
beautiful, I want to try this myself. at what temperature and humidity is the Lamb aged in?
@jj01a
3 жыл бұрын
do you have the ingredients measurements?
@hondrodendro
3 жыл бұрын
Αll well so far but you did not show us the final result after maturation
@thegratefulchefwithericeis8416
3 жыл бұрын
I didn’t do a video, but I have photos on FB.....facebook.com/groups/thesteakagerfamily/permalink/3848864981826572/
@arnbirni
3 жыл бұрын
@@thegratefulchefwithericeis8416 I did look at your FB photos, well done
@kickasslucas
3 жыл бұрын
Hey man I was following all the steps but I ended putting all the rub in the vac bag I was wondering instead of opening up and curing it a second time am I able to just leave it in the same bag for the 12 some days like if I were to switch bags ?
@thegratefulchefwithericeis8416
3 жыл бұрын
I’m so happy you are making this recipe! My thoughts are this....I think the second seasoning does 2 things, it boosts the flavor by introducing fresh spices, and it prevents the first batch of fresh garlic from turning bitter. I would make a second half batch of the spices if possible, but at the very least I would remove the first garlic and replace it with new fresh garlic.
@kickasslucas
3 жыл бұрын
@@thegratefulchefwithericeis8416 ill probably make a second batch can’t lose out on that flavour, thanks and good cooking 👍
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