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adventures in home remedies
Mar. 7th, 2016 08:05 pmWe've been...curing things.
[pause to let the bad pun soak in. pause a bit longer. there. that should be good.]
Back in mid January,![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
madbaker posted about his foray into lamb bresaola, and it looked so good and sounded so easy, there was nothing to do but try it!
So, I missed the "boned" part of the "leg of lamb" phrase, and got a lamb leg with a bone in, so the first thing to do was try to cut the leg out. I've never done this before and my knives are not very sharp, so it was rather a mess (on the up side, we have a leg bone with bits of meat on it in the freezer for the next time we make soup). Nevertheless, 5 days after reading the recipe, we had this:
Into the fridge it went for two weeks; in the meantime, I sourced Prague powder and bull bung, so that when the two weeks were up, I was ready for this:
And then it was time to hang!
I hung it 31 Jan at 1092g, with a target of 765-710g. After two weeks, it was at 909g; another two weeks, it was 788g:
I let it hang one more week, and it was 758g and so tasty looking:
The moment of truth!
Not having a vacuum sealer, I confirmed withmadbaker that I needn't replace that step with something else. Instead, I wrapped it in brown paper and put it in a ziplock and put it in the fridge. But we had to wait one more day before we ate it, because after breakfast yesterday we went out to the new house, and then ended up not coming home for supper, and I didn't think it was fair to slice into it without Joel. So we finally sliced it up today:
So good, so tasty. Cannot wait to make it again!
[pause to let the bad pun soak in. pause a bit longer. there. that should be good.]
Back in mid January,
madbaker posted about his foray into lamb bresaola, and it looked so good and sounded so easy, there was nothing to do but try it!So, I missed the "boned" part of the "leg of lamb" phrase, and got a lamb leg with a bone in, so the first thing to do was try to cut the leg out. I've never done this before and my knives are not very sharp, so it was rather a mess (on the up side, we have a leg bone with bits of meat on it in the freezer for the next time we make soup). Nevertheless, 5 days after reading the recipe, we had this:
Into the fridge it went for two weeks; in the meantime, I sourced Prague powder and bull bung, so that when the two weeks were up, I was ready for this:
And then it was time to hang!
I hung it 31 Jan at 1092g, with a target of 765-710g. After two weeks, it was at 909g; another two weeks, it was 788g:
I let it hang one more week, and it was 758g and so tasty looking:
The moment of truth!
Not having a vacuum sealer, I confirmed with
madbaker that I needn't replace that step with something else. Instead, I wrapped it in brown paper and put it in a ziplock and put it in the fridge. But we had to wait one more day before we ate it, because after breakfast yesterday we went out to the new house, and then ended up not coming home for supper, and I didn't think it was fair to slice into it without Joel. So we finally sliced it up today:So good, so tasty. Cannot wait to make it again!
