If you say "prosciutto" to someone, automatically the first thing they think of is a cured pig leg. In reality prosciutto could be ageneric term for a cured leg of any animal. It could be pig, goat; also known as a "violino di capra", or in my case, lamb, which would be "prosciutto d'agnello". I can't claim to have thought of this preparation first, the idea was put into my head when I saw a portion of a show on TV filed at Salumi in Seattle. They have a lamb prosciutto, and I said , "why couldn't I do that?". Well, I could. And I did. You really have to like lamb though, the curing process intensifies the flavor, so if you're not a lamb lover, you won't like this probably.
I've made this with a bone-in leg of lamb, but I prefer it boneless, it's a little easier to slice, and a little easier to handle.
Tuesday, January 26, 2010
Lamb Prosciutto
Monday, January 18, 2010
Cheap humidity controllers
I've previously posted about humidity control, and how to control a humidifier inside the fridge. Back then, the only control i could find that was easy to integrate was quite expensive, about $120. Just recently I happened upon (read somewhere, or someone told me, i don't remember) a much cheaper controller. $50! They're available at Grainger.
They have one that is a humidifier controller and a dehumidifier controller. They look pretty nice! The disadvantage of these versus the THC-1 is that each one controls EITHER humidification OR dehumidification. The THC-1 offers a switch.
Wednesday, January 13, 2010
New supplier of Italian goods!
Fellow cured meats aficionado Scott, over at Sausage Debauchery, has become so enamored with cured meats that he's decided he wants to help others with their supplies, and while he's at it, with other Italian goods. He's deciding what to carry, so go take a look over at his blog and let him know! I know I want some of that Calabrese hot chili pepper for my future Nduja endeavor!
Good luck Scott!
Wednesday, January 6, 2010
Cotechino 2009
Well, it's New Years, or it was just last week, so of course I had to make cotechino, the traditional Italian New Years sausage. I've made it before, and iIreally didn't change the formulation much, but i did make some changes to the process.
Sunday, December 20, 2009
Pancetta - Again!
I don't know if this is even worth posting, as i've discussed pancetta previously,but since I'm trying a new formula, and I haven't posted in a while, i might as well detail it.
Wednesday, December 9, 2009
My ultrasonic humidifier is broken!
Well, it lasted a good 2-3 years, so i can't complain, but it seems that the humidifier just crapped out. I'd love to hear what everyone here is using for humidification.
Let me know guys (and girls?)!
Thanks
Sunday, June 14, 2009
Sorry folks, i'm on a mini hiatus
As you can see, the last post was quite a while ago. Sorry about that. I also wanted to let readers know that for at least another couple of months I most likely won't be doing much of any curing.
Certain events have taken over all my weekend time, and let's face it, cured meats are pretty low on the priority list of life events.
thanks, and i hope you keep an eye on the blog. Hope to be back to posting soon enough.
