First job is to get the bone out and butterfly it as I need it evenly sized for curing purposes and I'll be rolling it up later. Deboning it was easy enough, although I ended up with two pieces. My little piece I suspect is the shank. That has worked out quite nicely however as the little piece won't take too long to air dry.
Next weight it as you'll work out the weight of the other ingredients from the meat's weight.
Now to calculate the weight of the cure ingredients from the 1124g starting point based on the following percentages.
1. 3.8% salt
2. 3% sugar
3. 2% minced garlic
4. 1.4% black pepper
5. 1% fresh rosemary
6. 0.4% flattened juniper berries
7. 0.25% Prague powder No.2
After weighing it all out mix it all up.
Sprinkle half on the bottom of a large zip-lock bag and plonk the lamb on top. Grab the second half and massage it onto the top of the meat. Flip over and give the underside a massage. Bung it in the fridge for 15 days, massaging both sides daily.
Phase one has begun. Phase two in commences in 15 days.
No comments:
Post a Comment