Lamb Prosciutto

I’m making lamb prosciutto using my Steakager Pro 40… I researched and reviewed a lot of recipes and processes. Right now I’m in the recipe testing phase, using an old school Italian method without the use of nitrates. Since several people asked for the recipe, I’m sharing it before I’m done testing. If you’re trying it out, along with me, let me know how it’s going for you.

*I’ll add pictures as our recipe testing continues

INGREDIENTS

2.5-3KG Bone in Leg of Lamb (cure ingredients supports of to 3KG)

CURE INGREDIENTS (combined, then divided to be used in both cures)

• 100g Salt

• 3 tbsp Brown Sugar

• 1 tbsp Cinnamon

• ½ tbsp Cloves

• 1 ½ tbsp Black Pepper Powder

• 1 ½ tbsp Dried Rosemary

• 12 Bay Leaves, dried & crushed

• 3 Cloves Garlic, sliced

• 25 Peppercorns – Fresh Black Pepper

FINAL COATING INGREDIENTS

• 1 sprig Fresh Rosemary

• Fresh Cracked Pepper

• Fine Peppercorn Powder

DIRECTIONS

FIRST CURE – 5 to 6 days

1. Use first 1/2 of Cure, rub on meat, ensuring you coat well around shank and round bone

2. Put lamb leg in bag, put ½ sliced garlic on each side of lamb leg (I vacuum seal)

3. Refrigerate 5 – 6 days (depending on weight of lamb leg)

4. Remove from refrigerator after the 5 – 6 days

SECOND CURE – 5 to 6 days

1. After first cure, remove liquid and scrape off herbs/spice cure & garlic

2. Use second 1/2 of Cure, rub on meat, ensuring you coat well around shank and round bone

3. Put lamb leg in bag, I vacuum seal, put ½ sliced garlic on each side of lamb leg

4. Refrigerate 5 – 6 days (depending on weight of lamb leg)

5. Remove from refrigerator after the 5 – 6 days

DRYING STAGE PREPARATION

Rinsing

1. Remove from bag, scrape herbs & spices and rinse with fresh cold water. Then let it drain a bit to remove excess water

Tying

1. Tie string around shank bone

2. Take a second string and truss, using ratchet method to tighten, starting at the meaty end of the leg with 2 loops across, and one loop from bottom to shank bone. Then tie off

3. Take a third string, sliding under the shank string, then under the truss string and create a hanging loop back at the top, then tie off

Final Coating with Herbs & Pepper

Apply each of the following separately, layering each one.  Coat each side, up by the “ball” & shank bone

1. 1 sprig Fresh Rosemary, leaves removed from sprig

2. Fresh Cracked Pepper

3. Fine Pepper Powder

DRYING STAGE – 35% weight loss, ~40 days

1. Hang at room temp for 8 hours

2. Move to SteakAger Pro 40, Temp set to 50F

3. Hang sideways until 35% weight loss (~ 40 days)

4. Remove string, then slice and eat

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