Time to try some Lamb pancetta .
A nice piece of Lamb thigh have been cured a few days in a 8% salt bath.
Then covered with spieces, packed in a meat net and now hanging for a few weeks.
I used Garlic, Black pepper and Ginger this time. Tastes I like and believe in.
In about 4-5 weeks from now I will give it a try.
I will get back about the result and some pictures when the meat is sliced and ready to be enjoyed.
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