Casing large, whole muscles

[Ces]

Hey guys,

I've decided to give lamb proscuitto a go and was wondering if anyone has ideas for how to case it? I know you can hang whole muscles without casing them but I prefer to do so.

I went for a boned out leg from a fairly small lamb (720 g starting weight after trimming) and its just about finished curing. I have read somewhere about someone who has wrapped two, split open beef bungs around another whole muscle (cant remember which or what size) but I cant picture how they have secured them in place for tying and hanging.

I would greatly appreciate anyone sharing their thoughts, experiences or pictures related to this. Thanks in advance.

Cheers,

Ces.

[wheels]

Hi Ces,

I think that it's a case of wrapping the sheets of beef bung around the joint, and then tying it as if you were 'stringing' the meat in the normal way.

A bit of a 'do the best you can!' situation.

Phil

[Ces]

ok. thanks for the reply Phil.

I'll give it a go.