The Lamb breast we started with.
This one had been salted for 9 hrs and hung for 3 days and looks to be comming along nicely the fat is starting to become translucent and the meat a nice dark red colour. It tastes not to strong of lamb at the moment and has a nise saltyness to it.
Heres the duck, tongue and heart samples. The tongue had a very strong lamb taste and pleasnt texture,
The heart a deep rich red colour and alot nicer texture than i was expecting.
And the duck is incredibly gamey, rich in duck flavour.
Tasting session
These tongues had been salting for an extra 2 days before hanging
The hanging rack
The next whole lamb breast in spiced salt
The whole lamb hearts after 5 hrs in salt
Well thats the first part of the project ill keep the posts comming when we get some more progress with the results.