lamb prosciutto

bluc
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lamb prosciutto

Post by bluc » Fri Aug 07, 2020 06:52

I am making lamb prosciutto. I have watched and read a few recipes for this. I really want to leave it as bone in. I have seen just pepper used after cure also seen lard and pepper used to slow drying. I like the idea of the lard but dont like idea of the cleanup at end. I have thought maybe use collagen or cheesecloth. Any recomendations from those that make it?
I am using nitrates and is curing as I type.
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redzed
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Re: lamb prosciutto

Post by redzed » Sat Aug 08, 2020 06:06

Applying a paste composed of lard and rice flour to exposed meat area will certainly slow the drying. The pepper that is often added to the mixture was traditionally used to ward off flies and not for added flavour. If you are ageing the prosciutto in a curing chamber, pepper is not needed. A coat lard is probably better than wrapping in a cheesecloth or collagen sheets. but I would not apply the lard until at least two months after salting/curing stage.

How are you curing the leg? Equilibrium or salt box method? And you are adding nitrate? How are re you doing that and what amount?
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Re: lamb prosciutto

Post by bluc » Sun Aug 09, 2020 23:12

Equilibrium cure. It has .3% on cure #2 packet directions(3g per kilo) so thats what I used. Will be in chamber. So once intial cure is done hang as is for 4-8 weeks then add lard. My recipe is
Salt 2.5% (64.67g)
Bpepper 1.4% (36.21g)
Dextrose 3% (77.61g)
Cure #2 .3% (7.76g)
Juniper .4% (10.34)
Fresh rosemary 1% (25.87g)
Minced garlic 2% (51.74)
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Re: lamb prosciutto

Post by bluc » Mon Aug 10, 2020 03:59

Forgot the pics.
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Re: lamb prosciutto

Post by bluc » Fri Aug 14, 2020 06:39

When rubbing the cure into the meat i notice a flap meat between diff muscles. If I cut it off it would prob be 150-200g I think to much to cut off. If I put pepper under the flap then truss tight will it be ok to dry? When I cured I packed a good handful cure into it... bout another 7days till I pull it from the cure to hang..
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Re: lamb prosciutto

Post by bluc » Fri Aug 14, 2020 07:16

Area Circled is "flap" I mean.
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Re: lamb prosciutto

Post by Butterbean » Fri Aug 14, 2020 15:16

bluc wrote:
Fri Aug 14, 2020 06:39
When rubbing the cure into the meat i notice a flap meat between diff muscles. If I cut it off it would prob be 150-200g I think to much to cut off. If I put pepper under the flap then truss tight will it be ok to dry? When I cured I packed a good handful cure into it... bout another 7days till I pull it from the cure to hang..
I'd leave it there as well. Trussing wouldn't hurt
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Re: lamb prosciutto

Post by bluc » Sat Aug 15, 2020 01:36

Ok awesome thanks.
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Re: lamb prosciutto

Post by bluc » Fri Aug 21, 2020 03:20

Good dose pepper then into chamber.
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Re: lamb prosciutto

Post by bluc » Mon Aug 31, 2020 02:17

Quit bit mould 600 growing on the lamb.
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I realise its an edible mould and it can add earthy mushroomy flavours. I am a brie cheese fan and like those flavours.
Only thing that worry's me is I read on here someone got strong amonia flavours from the mould. Overripe brie does same thing producing amonia flavours.
I figure bries life cycle is about 4-5 weeks with minimal amonia, so I am guessing mould 600 cycle is similar.
So my plan is leave it alone for a month 4weeks for the mould to work its magic. Then weigh it. If its lost enough weight, I will clean off mould treat with pottasium sorbate and coat in rice flour lard and let it age. If it has not lost enough weight I might let it go another 2-3weeks open to air then clean and lard it.
This sound like a reasonable plan of attack?
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Re: lamb prosciutto

Post by redzed » Mon Aug 31, 2020 04:30

It's best to leave the mould for the duration of the drying period. The ammonia smell does not occur very time you have mould on your meats or sausages. The ammonia smell is the result of excessive proteolysis. The latter is the breakdown of proteins into smaller peptide chains and amino acids. Ammonia is the by product of enzymatic activity when larger proteins are broken down into small amino acids. This can happen inside a salami and also when there are some moulds present within which excessive proteolytic activity takes place during the later drying stages. A small amount of ammonia is OK, and quite normal. However, if it gets out of hand and persists for a number of days it can impart unpleasant flavours to the products which cannot be reversed. So the moment you smell the ammonia, turn down the temperature in the chamber to 8-10 degrees. If there is excessive mould growth, and if dark conidia appear, take the items in your chamber outdoors and gently brush of the mould, but don't remove it entirely. After a couple of days the ammonia smell will disappear and you can turn up the temp to the 11-13 range.
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Re: lamb prosciutto

Post by bluc » Mon Aug 31, 2020 04:42

Awesome so when I lard it do I remove the mold completely or just brush it. Do I need to treat with potassium sorbate or will mould continue to do its thing under the lard?
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Re: lamb prosciutto

Post by redzed » Mon Aug 31, 2020 05:17

You should clean leg thoroughly before adding the sugna, but really no need to use P. sorbate. It will take a while, but new mould will grow on the sugna And to add to the above, the ammonia smell occurs more often in salami, rather than whole muscle cuts.
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Re: lamb prosciutto

Post by bluc » Mon Aug 31, 2020 06:38

Awesome thanks
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Re: lamb prosciutto

Post by bluc » Wed Sep 09, 2020 14:21

Plan to apply the sugna layer tomorrow. How should I treat existing mould 600. light vinegar wipe down? Lamb is at 20% loss. Is there a rule of thumb rice flour to lard ratio to mix?
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