Thanks for the recipe, I am trying it tonight. I like it as all other recipes I have seen need 25kg of salt. My leg is smaller and has the hock cut off, I hope this isn't a problem. I packed that end with lots of salt too and even pushed two large chunks of salt into the marrow. Didn't have quite the same spices, no bay leaves but I did have some juniper berries and a small amount of nutmeg too. It smells amazing, can't wait. All the best
I went to culinary school and one of my favorite classes was butchery and charcuterie. I wish we did something like that but the classes were only about 6 weeks long and there was a lot to learn.
Have some u.v lights have been told they work great at helping in preserving meats they shouldn't be hard to wire up into a cool room. Something to think about.
Ciao Piero, you cured meat videos looks fantastic. I have watched many videos on the internet. And have one question for you, all American and English uses Nitrates in their recepies. All Italians do not. Why is it so? I prefer no nitrates since it is bad for health, and prefer doing it the traditional way (I have never done curing before) . But I do not understand why all English recepies says we have to use nitrates in order not to be sick? Grazie Serhan
Hi Serhan, I think it all comes down to different climates and producing meats safely. if you have the perfect conditions for drying your meat then sea salt is all you need. If not then you need to make sure its dried out so bacteria can't grow, so for a salami instead of 6 weeks drying for instance you should give it 10 weeks, also weighing meats before and during the process and aiming for a 40%min weight loss as if there is no water then bacteria cannot grow and survive. Adding nitrates basically speeds the whole process up for commercial use.
thanks a lot for your reply Piero, I made my first but not last Bresaola :-), used the fridge 8c - it was perfect ( I used 45gr salt per 1 kg - little too much but still taste was perfect
You are a genius! I made this recipe today with leg of lamb from Iceland. Thank you for the inspiration!
Thank you very much, let me know if you need any help. 😁😁
@@CookingwithanItalian Finished the first week, now I will spice it again!
Looks absolutely delicious
Thank you very much 😁 😊
I need to try this, I don't eat pork but love mutton.
Try it is delicious, if you need any help let me know. 👋👋
@@CookingwithanItalian benturkıyeden 👑🤗 ben sucuk baharatı yapmak ıstıyorum kimse öğret mıyor 🇹🇷❤❤ bana 5 kılo ete nasıl yapmalıyım
Mutton prosciutto waaaw! Looks very delicious.
Thank you very much. 👋👋😁😁
Love to see UA-cam and viewers giving love to people with Downs syndrome. Can barely understand him but he puts his heart into it. Much love.
I have some old sheep. It has been impossible to find anything on processing mutton! Thanks very much!
Thank you very much.. 👋👋👋
Love your channel great information good luck from n Ireland 🤝
Thank you very much for the lovely comment. Ciaoooo 😁😁😁
Great video, thank you for sharing your skills. Looks very appetizing, delicious.
Thank you very much... 👋👋😁
@@CookingwithanItalian Always my pleasure champ 🙏
Excellent work !!! Congratulations !! Keep up with such good receipes. Auguri
Thank you very much. 👋👋👋👋
Looks delicious sir
Thank you very much. 👋👋
Ciao piero, great videos, can you hang the pancetta and mutton leg in the same temperature ? Thanks
Yes you can but not too close to each other. Ciaoooo
Could you debone the leg for easier cutting after curing? If so how does that effect aging times?
On the bone is better.,but you can of the bone,the time try 2 weeks less. 👋👋
I have a cheese aging cave 70%-80% humidity 50f degrees. Should I age it in there, if so how would this effect aging?
Thats a regular refridgerator? No temp or humidity control? I have one in a bag now ready to dry soon.
Yes regular refrigerator. Let me know if you need any help. 👋👋
Will do thanks!
Hello It looks delicious. How long will it keep?
3 /4 month easy, in the fridge 13/16°.👋👋
Thanks for the recipe, I am trying it tonight. I like it as all other recipes I have seen need 25kg of salt. My leg is smaller and has the hock cut off, I hope this isn't a problem. I packed that end with lots of salt too and even pushed two large chunks of salt into the marrow. Didn't have quite the same spices, no bay leaves but I did have some juniper berries and a small amount of nutmeg too. It smells amazing, can't wait. All the best
You did it well. Leave the leg to dry very well. Let me know when you try it. 👋👋👋
I will for sure. Thanks again and Ciao @@CookingwithanItalian
Tank you for the thatching mate The mutton leg is the front or back leg??o it doesn't matter?? please ty mate
Is back leg. Thank you very much. 👋👋
Bravo
Grazie mille. Ciao 😁😁
I subscribed when you started playing the 'violin'.
😁😁
i like you italenian manners & the leg is look delicious.can it soet a'tof
Thank you very much. 😁
I went to culinary school and one of my favorite classes was butchery and charcuterie. I wish we did something like that but the classes were only about 6 weeks long and there was a lot to learn.
Have some u.v lights have been told they work great at helping in preserving meats they shouldn't be hard to wire up into a cool room. Something to think about.
Very impressive 👍
Thanks
Ciao Piero, you cured meat videos looks fantastic. I have watched many videos on the internet. And have one question for you, all American and English uses Nitrates in their recepies. All Italians do not. Why is it so? I prefer no nitrates since it is bad for health, and prefer doing it the traditional way (I have never done curing before) . But I do not understand why all English recepies says we have to use nitrates in order not to be sick? Grazie Serhan
Hi Serhan, I think it all comes down to different climates and producing meats safely. if you have the perfect conditions for drying your meat then sea salt is all you need. If not then you need to make sure its dried out so bacteria can't grow, so for a salami instead of 6 weeks drying for instance you should give it 10 weeks, also weighing meats before and during the process and aiming for a 40%min weight loss as if there is no water then bacteria cannot grow and survive. Adding nitrates basically speeds the whole process up for commercial use.
thanks a lot for your reply Piero, I made my first but not last Bresaola :-), used the fridge 8c - it was perfect ( I used 45gr salt per 1 kg - little too much but still taste was perfect
You should watch this video ua-cam.com/video/m4OuOZulHUQ/v-deo.html
Wow che delizia piero. 😀😘😘😘🇮🇹🇮🇹🇮🇹
Ciao Claudio grazie mille ❤️❤️
Does it not develop any fungus?
No. 👋👋
Okay, thanks👍
Yummy
Very yummy.. Ciaoooo
Класс!! Я из России , смотрю вас .
Hi, thank you for watching us. I like Russia. Ciaoooo
Absolutely Halal.
Absolutely 😁😁
If this was sold in Indonesia, it should not be called ham or prosciutto
That's true. In Italia we call it violino. Thank you very much for watching us. Ciaoooo
😂 I’m so sorry for you but de smale 😂
la lingua inglese e’ brutta molto😂