Quote:
Originally Posted by Paladin-5
i've never heard of prosciutto that wasn't pork...how do you age it? hanging in the basement or a special fridge type thing?
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Winter Cured Lamb Prosciutto
just like this......stole his recipe
it is good to have a pretty high humidity environment (~70%) and to keep the temp down to around 55-65 degree range.....
i wrapped mine in two layers of cheese cloth and hung it for 3-4 months.......got to keep it simple and this was simplest i could think of
i hung this one in the dark on the coast so i didn't need humidity control or a fridge but i can see where most people might
and i mean dammmmmmmmmmmmmmn