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Lamb prosciutto
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AK1 View Drop Down
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Joined: 10 April 2012
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    Posted: 21 February 2013 at 17:43
My latest endeavour.
http://lpoli.50webs.com/index_files/Prosciutto-lamb.pdf
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HistoricFoodie View Drop Down
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Joined: 21 February 2012
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 21 February 2013 at 18:52
Sounds really appealing, Darko.
 
One question, though. Step two of the directions says to mix the following:......but there is nothing listed. Is it just the balance of the ingredients at top?
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gonefishin View Drop Down
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Originally posted by AK1 AK1 wrote:

My latest endeavour.
http://lpoli.50webs.com/index_files/Prosciutto-lamb.pdf



  Oh wow!  Excellent project!!!!


   I would be tempted to do two at a time.  One to age 45 days (according to instructions) and the other to take much longer.

  Please give us updates and pictures, if it's possible.

   Congrats!

 Dan
Enjoy The Food!
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AK1 View Drop Down
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Yes Brook, it's just the ingredients mixed.
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MarkR View Drop Down
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Originally posted by gonefishin gonefishin wrote:


Originally posted by AK1 AK1 wrote:

My latest endeavour.
http://lpoli.50webs.com/index_files/Prosciutto-lamb.pdf



  Oh wow!  Excellent project!!!!


   I would be tempted to do two at a time.  One to age 45 days (according to instructions) and the other to take much longer.

  Please give us updates and pictures, if it's possible.

   Congrats!

 Dan

Dan I believe the 45 days is just the cure. It is then cold smoked, hot smoked then cold aged for at least 6 months. Most say it has to go a year or more!
Mark R
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Margi Cintrano View Drop Down
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AK1,
 
Paradise for the palate ... Wow ... impressive ...
 
Too bad it is not in pictorial form ...
 
Kind regards;
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin View Drop Down
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 22 February 2013 at 18:28
Originally posted by MarkR MarkR wrote:


Dan I believe the 45 days is just the cure. It is then cold smoked, hot smoked then cold aged for at least 6 months. Most say it has to go a year or more!


   Oh, that sounds soooooooo good!
Enjoy The Food!
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AK1 View Drop Down
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Points: 1081 		Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 22 February 2013 at 21:41
Originally posted by Margi Cintrano Margi Cintrano wrote:

AK1,
 

Paradise for the palate ... Wow ... impressive ...

 

Too bad it is not in pictorial form ...

 

Kind regards;

Margi.
I haven't started yet Margi. I just noticed that I'm out of cure#2. I'll need to get some before I start.

Don't worry, pictures will be coming.
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 February 2013 at 01:35

AK1,

 
Great ... Look forward to seeing your Pictorial very much ...
 
Have great wkend,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 February 2013 at 18:08
Can't wait to see it, Darko! Tongue
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