LAMB PROSCIUTTO | traditional food security on the homestead

Comments · 374

• AP

  @apinchofpatience · 3 years ago (edited) · pinned

  Myself and my youngest are the only ones who liked this flavor. Hubby and the older kiddo were not fans of the strong lamb flavor 😂 oh well, &nbsp;more for me! Remember that whatever you cure, &nbsp;you concentrate the flavor!<br><br>Update: My family LOVES Lamb Sausage! It&apos;s one of my girls favorite snacks of all time, so I have been making tuns of cured, salami style, lamb sausages in the last couple years. If you are ready to dive into traditional sausage making, check out my new e-book! Its set up as a &quot;pay what you can&quot; so please donate if you find the information valuable and are able, but if not, I still want you to have the resource! <a href="https://www.apinchofpatience.com/ebook">https://www.apinchofpatience.com/ebook</a>

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• NU

  @nunyabidness7052 · 3 years ago

  Finally, YouTube recommends a good channel

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• P.

  @p.j.critchfield · 3 years ago

  Young one, there you are again with the real deal meals. Adding venison to the optional meats is a blessing, adding hunted, wild meats to the list. Your calm speech and working explanations are &nbsp;the extra specials within your &nbsp;content. Thank you so much.

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• WI

  @winterblue5219 · 2 years ago

  First time I&apos;ve watched a salt-curing video. The husband recommended your channel and here I be! You&apos;ve got a great way of teaching!<br>I&apos;m not fond of the flavors of lamb or goat so the thought of more intense flavors scare me...still going to try it lol. &nbsp; An old fridge on lowest setting will be a perfect &quot;cold storage&quot;.<br><br>I&apos;ve been using Chicago Cutlery and Old Hickory knives for years. They&apos;re gold. Older knives, but keep an edge very well and I&apos;ve got all sizes. I&apos;ve found a lot from estate sales at older peoples homes. Definitely old school knives. I use them for butchering, processing, and just daily wear.<br>Looking forward to the next vid!

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• GA

  @GatheringJacob · 3 years ago

  Appreciate the simplicity of approach. &nbsp;I have seen my immigrant Italian grandmother make dried meats and salamis this way. &nbsp;As I began to research the process it was so high tech and intimidating. &nbsp;You have given me hope again. &nbsp;I will certainly be giving this a go. &nbsp;Bless you.

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• NI

  @nikkistinson6322 · 11 months ago

  This is Fenalar. We have this in Norway. It&apos;s a staple food for Christmas

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• CR

  @Crown694 · 3 years ago

  Thank you, thank you, thank you! &nbsp;It has been niggling at my mind recently, the question of why people insist you MUST put other and quite scarey preservatives in meat..when , not that long ago ALL they used was salt. Thank you for your calm, &nbsp;careful approach to simplifying a seemingly complex matter. You leave us feeling encouraged, calm, competent and confident in giving this a go. May God bless you and yours, thanks again!

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• SA

  @sabinadonofrio8863 · 2 years ago

  Thank you for reminding me of my options

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• MI

  @minihomesteadcooking · 3 years ago

  I love your videos. You are so good at explaining it and keeping it simple. I made the bacon and my ham is almost done. Thank you for your guidance.

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• TU

  @turkishrealtor · 3 years ago

  Holy cow! What a wonderful recipe to learn just before the Eid al-Adha when we&apos;ll have a whole lamb to store. Thank you. Much love and respect from Istanbul, Turkiye!

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• SA

  @Samdegraff · 3 years ago

  You&apos;ve really demystified the meat curing process, and made it accessible to many people. &nbsp;So thank you and kudos to you. &nbsp;this will help many people who are trying to get off grid and save money in these extremely hard economic times.

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• ML

  @mlicciardello7884 · 3 years ago

  I&apos;m not sure what other people like in knives but I have learned, the hard way that a sharp knife is the best knife.

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