Lamb cured leg

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Australian boneless lamb leg was treated with salt 2.75%, #2 0.25%, brown sugar (dark muscovado) 1%, granulated garlic, sage and thyme for three weeks in vacuum bag in refrigerator. After gentle wash with white wine it was covered with the mixture of grounded bp, black cumin and coriander seeds and dressed in beef bung. During six weeks of curing at 58-60F and 75 RH it was cold smoked twice with applewood and mesquite (~10 h each time).

Weight loss was ~36%. Nice mild and rounded composition of lamb, smoke and savory notes in final product.