Hanging around

Last week Ronnie the chef at my work got the idea to try and start drying/curing some of our own meat. None of us knew where to start and as i had the next day off i got put in charge of heading up the research part of it and by the end of the week, and after a lot of reading up on curing techniques we got the project going. We wanted it to go quick so we chose lamb breast as it is so thin and will dry quickly aslo we tested some wild malard duck from our main course, lamb tongue and hearts so here we go.

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.