Dry cured leg of mutton (or lamb)
Boned leg of mutton
The following are per kg of meat
30g salt
1tsp ground pepper
1tsp sugar
4 cloves
1tsp chopped rosemary
1 clove garlic finely chopped
Pinch of curing salt (optional depending whether you want the salt peter which will keep the meat pink or not)
Mix all the cure together
Smear all over both sides of the leg
Put the leg in to a plastic bag and seal the bag (or make sure the end is always above the rest of the bag)
Put the bag in the fridge for a week, turn every day and swish the cure around
After the week, remove leg from the bag and rince and wipe down with vinegar then dry it with paper towel or clean cloth
Roll in to a neat tube, as tightly as you can, and tie in place.
Hang somewhere well aired, humid and under 18°C until the leg loses 30 to 35% of its weight. This is probably about a month (but more or less depending on size of leg and conditions it is hanging in)
Mix all the cure together
Smear all over both sides of the leg
Put the leg in to a plastic bag and seal the bag (or make sure the end is always above the rest of the bag)
Put the bag in the fridge for a week, turn every day and swish the cure around
After the week, remove leg from the bag and rince and wipe down with vinegar then dry it with paper towel or clean cloth
Roll in to a neat tube, as tightly as you can, and tie in place.
Hang somewhere well aired, humid and under 18°C until the leg loses 30 to 35% of its weight. This is probably about a month (but more or less depending on size of leg and conditions it is hanging in)
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