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Unread 05-15-2013, 01:07 PM   #26
GARNAAL
Take a breath!
 
Join Date: 09-15-11
Location: Houston, TX
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Default and the beginning of something beautiful...

sorry to mention it folks..

this Prosciutto did not last too long.. we pigged (or lambed) out on it -
it's all gone !!

and the only thing we shared were the recipe and the pictures..

it's time to go out and do another one -
this time I'll make sure to get a little heavier leg of Lamb.. since it looses ~ 35-40% of weight drying..
and I guess, because of the time needed to dry (~ 3 months) I'll have to start scrounging for a bigger dryer and start curing one of them every 2 months or so.. to keep my stash up to our consumption needs..

what can I say - for the folks loving Lamb meat - it's a delicacy - definitely a thing to try !!
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