Monday, December 5, 2016

Lamb Pancetta

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.