Bone in Lamb Prosciutto

[Kizer]

Has anyone tried to do this? I am using a Jason Molinari recipe, and I am wondering if I need to drop my curing fridge temperature to 50F as per the recipe? Is this to avoid bone rot?

http://lpoli.50webs.com/index_files/Prosciutto-lamb.pdf

I already have my lamb curing.

[wheels]

I am using a Jason Molinari recipe, and I am wondering if I need to drop my curing fridge temperature to 50F as per the recipe? Is this to avoid bone rot?

Kizer, Jason's a great bloke, why not email and ask him?

Phil

[Kizer]

Sounds like a great plan, I will email him via his blog and see what he thinks. I had no idea he was accessible.

[wheels]

Just thinking, is it the lamb prosciutto of Jason's. He lists the curing chamber temp as 54f for that. Thinking back, I'm sure we discussed this. I think he prefers to dry at around this temp - it's about 12c. My own experience (nothing like the amount that Jason has) is that bad moulds are less likely to grow at the lower end of the recommended drying temps.

HTH

Phil

[Kizer]

"hey. 50 deg. isn't that low for drying. Standard temps are 50-58 or so...that one was at the lower end of the range for no particular reason than that's where my chamber was running.
I normally run it 55-57 or so." -Jason

Jason answered my email quickly. Case solved. Now everyone cross their fingers for avoiding bone rot on my first bone in project.

[wheels]