Smoked Lamb, Goat, or Venison Prosciutto / Country Ham

Step 1

Grind the peppercorns to the consistency of rough sand and combine with the salt, bactoferm and instacure no2 if using.

Step 2

Rub the leg well with the salt mix, making sure to mind the ball joint and put extra salt around there. Keep the leg on a tray in a fridge, flipping every other day or so, whenever you can remember.

Step 3

After two weeks, remove the leg and pat it dry completely.

Step 4

Cold smoke the leg for 1 week, or at least a couple days, trying to keep smoke on it for about 4-8 hours each day, making sure the temperature doesn't get too warm by keeping the door of the smoker open, or a similar arrangement. You can aim for anywhere from approximately 45F-65 F here. This is not an exact science. If you have a way to cold smoke the leg you prefer, do it. The biggest thing to remember is that you don't want it to cook.

Step 5

Weigh the leg, write down the weight on a piece of tape or something similar. Tie the leg up and hang it in a cool, dry place for 3 months that won't freeze, with a temperature somewhere in the range of 40-55F, give or take a few degrees, keeping it cooler in the beginning as much as possible. Attach the tape with the starting weight to the string you used to hang up the leg.

Step 6

As the leg cures, check on it here and there. If you see anything *other* than white mold a la camembert growing on it, spot treat/rub those parts with a towel wet with white vinegar until it's gone. White mold is normal and desirable.

Step 7

After 3 months, or when the leg has lost 25-30 % of it's weight, remove it, carefully cut out the bone, and vacuum seal the entire leg in a bag. Refrigerate the cured leg for 1 week to soften the meat. Save the bones to make really good stock.

Step 8

After a week, trim off any still very hard portions of the outside crust, vacuum seal large chunks of your ham you can shave thin with a sharp knife.