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#1 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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To cure or not to cure?
This is the question. I have about one day to decide on what to do with my boneless leg of lamb for New Years dinner. I am really thinking about curing and smoking it and if I do I need to get it started by tomorrow or today. This is old school stuff people dont do anymore and that is lamb ham. ![]() Worth |
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#2 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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It's a done deal the boneless leg of lamb is in the cure brine as we speak.
This will give me time to slow smoke it for about 2 days. Worth |
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#3 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Good choice Worth. Still deciding on Lamb, cured ham, or brined fresh ham for NewYears. Black-eyed peas, collards, fresh biscuits a must. Dug up some horseradish in
October for a cream sauce. Probably City ham would be best. Watching the weather for smoke/roasting fresh ham. Lamb we slow smoke/rotis....also weather dependent. |
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#4 |
Tomatovillian™
Join Date: Jan 2016
Location: Vancouver Island Canada BC
Posts: 1,253
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'Dug up some horseradish'
I did that yesterday to make seafood sauce. The radish was not as hot as I would like, a surprise after its being frozen for almost two weeks outside in its pot. |
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#5 | |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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![]() Quote:
It stores really well and cures more intense. I then freeze mine in thick slices if i'm overloaded. Big chunks that fit into my cuisinart grater. Heat up a bit of vinegar and water 50/50 and add your grated horseradish, chill and fridge. That bit of warm heat brings out yet another good flavor for sauce and creams. |
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