Homemade italian lamb prosciutto. Dry cured lamb leg recipe. How to
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- Опубліковано 26 лип 2024
- Homemade italian lamb prosciutto. Dry cured lamb leg recipe. How to make it at home. DIY
Ingredients for the first and second spice curing:
- 1 rear lamb leg
- 120g of plain salt
- 2 tbsp ground pepper
- 1 tbsp sweet paprika
- 1 tbsp hot paprika
- 10 garlic cloves
- 3 tbsp thyme
- 2 tbsp rosemary
- 6 bay leaves
- 1 tbsp fennel seeds
- 2 tbsp cane sugar
- 1 tbsp ground nutmeg
- 1 glass of red wine
Ingredients for the last curing:
- 1 tbsp ground cinnamon
- 3 tbsp freshly ground pepper
- 3 tbsp sweet paprika
- 1 tbsp dry chilli
- 1 cup lard
Music: www.bensound.com/ - Навчання та стиль
Very interesting and AFAIK traditional spiced.
Personally I’d stick with salt, thyme and garlic. Once cinnamon comes on it’s just sad. But to each their own.
I appreciate you sharing this
I never can taste the cinnamon
Wow ! Thank you 👍
Welcome! Share it if you like it ;) Thank you!
Thanks for your video and tasty looking recipe! I've made this with a few different ingredients but mostly stick to the basics of salt, sugar, rosemary, and pepper. I don't use lard. Believe it or not, I'm allergic to pork (weird, right?), so instead, I wrap the lamb tightly in cheese cloth and then tie it without the rendered fat. I still let it hang for 2 months and it turns out really well.
That looks amazingly delicious!
Good traditional recipe BUT the amount of salt (120g) should be calculated from the weight of the meat , (min 3%) and at 8:50 in you add further ingredient without saying what. And the liberal salting at the end before storage .
What about the scent glands? Are they all exposed and removed when you get down to the hip socket?
Thanks for the video, great stuff! What about humidity? You mention to hang in a dry place, but most cured meat should hang at around 80% humidity. My meat curing chamber runs at 80% humidity, is that ok to use?
Curing is best made in humidity between 65 and 80%. So you are close. My humidity was a bit under 65%. But the excess of humidity is the most dangerous.
You can try to lower the humidity placing some salt rocks in that room.
Really interesting video!! I do have a couple of questions though ... (1) When I made prosciutto, I took a heavy stick and really started beating on it before massaging the leg to get the blood out. Have you ever done this? (2) I see you did not press the leg. This is not necessary? (3) I see you put lard all over the leg. The lard does not go rancid after 2 months? Thank you!
Hello. Thank you for your good comment.
1. I did massage the leg very well.
2. I did not press the leg because lamb has a harder meat structure than pork and less fat and is much smaller. Pressing it would result in something like a cardboard in the end.
3. The lard is mixed with salt, paprika and pepper and did not go rancid. Maybe after 4-5 months it would have but not after 2 months.
Regards.
Thank you for sharing your experience. What do you think about using sugna instead of lard? How it will change the last stage of the process?
It's the same. You can use any kind of rendered animal fat.
Thanks
@@ernestvinarsky940 Thank you for the comment
Thanks for the upload, brown/ Balsamic vinegar as an alternative to red wine? Definitely gonna try this and let you know.
Thank you. I wouldn't use vinegar. Just wine.
@@naturetravelandfood2231 unfortunately its not allowed in my religion, so I'll do the non alcoholic version then, hehehehehe
@@moosa9850 Got it. Just don't use wine.
@@naturetravelandfood2231 Thanks and the process, when you wash the lamb, do I use water? Apologies for all the questions wanna get it right
@@moosa9850 No problem! Just use water.
In a week I will make a leg according to your technology. She is the best. The road to life.
Thank you! Good luck!
How did this work for you?
Wow! total time 2 month and 20 days .
Did you remove the gland??
I’m hoping to try this recipe when we’re ready to butcher. If I left the cured leg whole...can I hang it out of a cooler without concern of it going bad, do you know? (65-70 degrees F)
Ideally, you're looking for a temperature between 50° and 60°F. That range is key. Anything above 60°F and you're creating an environment that bacteria loves (not the good kind). Anything below 50°F and the drying process slows to a crawl, affecting water activity.
@@naturetravelandfood2231 ...Thank you so much for the response and advice! My kitchen gets pretty cool in the colder months...but I’m thinking not that cold. I’ll have to a thermometer to really measure the temps in my spaces (kitchen and basement) to be sure.
I'm a 73 yr old spaniard been in Amerika since I was 18......grew up in NW Spain, the mountains of el Bierzo....we used to do something pretty much alike, we called cecina instead of .....the same thing but out of goat leg......and used only salt and allowed it to dry ....very dry.....much better than lamb.....
Which amerika? Theres 3 and which country?
I was surprised that you didn't use any pink curing salts? Does the red wine do the job and take it's place?
Do you think that our ancestors that have never heard of pink salt didn't cure meat? 😜
Salt is salt, don't worry 🙂
Yes, I noted that too...and I also noted that the amount of salt relative to the leg of lamb was not stated. I have cured whole pieces of meat including prosciutto and the amount of salt that is used is typically 3% of the weight of the meat. The wine does help however, in that it is acidic (pH of wine typically 3.5 to 3.8) so it favours the good bacteria vs the bad bacteria. While the ancestors may have done this curing in the past by feel, I certainly believe in trying to be a bit more scientific, if for nothing else, then to reduce variability...AND it only takes once for botulism or listeria!
it would be very strange to find cured meat in Europe that uses pink curing salts. All the traditional methods that I am aware of do not use any.
What about just hang the lamp up outside in cabin-small house that do not rain in but is open for wind? temp is -5 to 10 Celsius
also why nessisery to use lard?
Negative temperatures are not good. You should have 10-15C. If you don't use lard, the exterior layer of the lamb will dry too much and too much will be unusable. The lard will protect the lamb and instead of having 1cm of exterior layer too dry to use, you'll have 2 mm of dry lamb layer. Also lard protects from oxidation and bacteria.
@@naturetravelandfood2231 Thanks for answer :)
Hello, do you think we can hang the lamb in a dry ager
Hello. If you can keep a temperature between 50-60F (10C-15C) and 65-80% humidity, yes, you can.
Hello. Instead of water can I use red wine vinegar or any other type of vinegar?
Not vinegar! Better water instead of wine.
Hello. Instead of wine what can I use?
Hello. Use some water.
I was looking for this question 😊 thanks!
Grape juice!
what is that white powder after second curing
What minute? I guess it's salt.
Amazing! How do you store it once it is cured? Do you slice and store it in the fridge? How long can it last?
You can store it as is in the fridge for 1-2 weeks or sliced in a vacuum sealed bag for longer.
@@naturetravelandfood2231 thanks!
Can you cure in a fridge if you don’t have this cold room?
In theory, yes. But you should have a clean dedicated fridge to prevent infectation with bacteria from other foods. Also you should have a higher temperature than a normal fridge ... more than 5 degrees celsius, humidity control and some ventilation.
Ever done this with a front leg?
No. The front leg has less meat and more tendons. It's not a very good choice.
Can i use something else than alcohol, because of my religion i can’t use alcohol?
No problem, just use water instead of wine.
How is your lamb so lean? Almost looks like goat.
It was vegan lamb 😁
@@naturetravelandfood2231 we also have vegan lambs. They only eats grass and hay. 😂
Dang how many times has he cut his fingers i think i would give it up.
🤣 Never don't give up! 🤪
Just the leg of a goat , plenty of salt.....hung it up, and lots of drying up.
Dacă tot ești român, de ce nu afișezi indicațiile în limba română?
Este un videoclip și in română
I was extremely excited until the wine and lard. Definitely NOT Halal 🙂. I'll keep researching other suitable alternatives. But great video.
You can make it without the wine and instead of lard just cover it with a thick layer of rock salt and spices. Just add a small amount of water into the salt and spices mixture just enough to make it stick to the meat.
And ... thank you for the comment 🙂
@@naturetravelandfood2231 thank you kindly 🙏🏿
ua-cam.com/video/jl_ak-HEJwk/v-deo.html
@@OumyNeferti It might be a little late but a great replacement I got for lard was lamb tail fat. I ended up getting about 1kg at the butcher. Renders down beautifully, creates a wonderful boost to the already delicious lamb flavor and keeps it Halal.
OMG, the music is annoying!