Lamb Prosciutto | Gourmet Woodsman

[@ChanCharlie01]

Thanks!

[@gourmetwoodsman]

Thank you! Very much appreciated!🫶

[@ayanti]

I learn so much from your videos. Thank you for all the work you do.

[@gourmetwoodsman]

My pleasure, it's a delicious hobby

[@mikemax4980]

Great vid thanks

[@AndrewR74]

Yum

[@MadPick]

Thanks for another interesting video, Greg!

[@gourmetwoodsman]

My pleasure!

[@coreyhendrixson1738]

hey man, looks delicious! i for one would love to see how you built the drying chamber, even if right now i def couldn't build one myself it would be awesome to see what the process looks like

[@gourmetwoodsman]

I'll try to make that happen

[@KetchPhraz]

I would also love to see a video of the process you used for your drying chamber. I brew my own beer, and have modified a couple refrigerators to store corny kegs so I am familiar with some of the equipment you've shown, but it would be awesome to see some more in-depth info.

[@RobertGrawehr]

Like to see how you build your curing chamber. Enjoy your videos.

[@gourmetwoodsman]

Thanks, I'll have to do a video on that.

[@withoutprejudice8301]

I've made something similar with Canada goose breast (turned out better than I would've thought). Maybe it's just me but I've yet to hit too much juniper in my wildgame projects. Never thought of lamb as gamey (always rich) but I can see how a newb could confuse that. I enjoyed hearing your perspective on that. You done a vid on 'Buckboard Bacon' yet? 😉

[@gourmetwoodsman]

I haven't made any bacon videos yet but it's on my list of videos I want to make. The thing is I'd rather make pancetta than bacon and I'd rather have capocollo than buckboard bacon but I'll get around to it one of these days.

[@zoyahu]

Gourmet Firefightingman!

[@gourmetwoodsman]

More car accidents than fires but if we called it a car accident department it would be even harder to find volunteers!✌️

[@zoyahu]

@@gourmetwoodsman The more you know!