Welcome! Share it if you like it ;) Thank you!

I never can taste the cinnamon

Which amerika? Theres 3 and which country?

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.

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! Good luck!

How did this work for you?

It's the same. You can use any kind of rendered animal fat.

Thanks

@@ernestvinarsky940 Thank you for the comment

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.

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. If you can keep a temperature between 50-60F (10C-15C) and 65-80% humidity, yes, you can.

Not vinegar! Better water instead of wine.

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.

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 minute? I guess it's salt.

You can store it as is in the fridge for 1-2 weeks or sliced in a vacuum sealed bag for longer.

@@naturetravelandfood2231 thanks!

Hello. Use some water.

I was looking for this question 😊 thanks!

Grape juice!

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.

No. The front leg has less meat and more tendons. It's not a very good choice.

No problem, just use water instead of wine.

🤣 Never don't give up! 🤪

It was vegan lamb 😁

@@naturetravelandfood2231 we also have vegan lambs. They only eats grass and hay. 😂

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 🙏🏿

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@@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.

Este un videoclip și in română