To cure or not to cure?

[Worth1]

To cure or not to cure?
This is the question.
I have about one day to decide on what to do with my boneless leg of lamb for New Years dinner.
I am really thinking about curing and smoking it and if I do I need to get it started by tomorrow or today.
This is old school stuff people dont do anymore and that is lamb ham.

Worth

[Worth1]

It's a done deal the boneless leg of lamb is in the cure brine as we speak.
This will give me time to slow smoke it for about 2 days.

Worth

[oakley]

Good choice Worth. Still deciding on Lamb, cured ham, or brined fresh ham for NewYears. Black-eyed peas, collards, fresh biscuits a must. Dug up some horseradish in
October for a cream sauce. Probably City ham would be best.

Watching the weather for smoke/roasting fresh ham. Lamb we slow smoke/rotis....also
weather dependent.

[GrowingCoastal]

'Dug up some horseradish'

I did that yesterday to make seafood sauce. The radish was not as hot as I would like, a surprise after its being frozen for almost two weeks outside in its pot.

[oakley]

Originally Posted by GrowingCoastal

'Dug up some horseradish'

I did that yesterday to make seafood sauce. The radish was not as hot as I would like, a surprise after its being frozen for almost two weeks outside in its pot.

Let it rest and 'cure' a few weeks in a cold cool place. It does, i find, get more 'spicy' not only a day after grating, but more spicy after some time curing in your chosen larder.
It stores really well and cures more intense. I then freeze mine in thick slices if i'm overloaded. Big chunks that fit into my cuisinart grater. Heat up a bit of vinegar and water 50/50 and add your grated horseradish, chill and fridge. That bit of warm heat brings out yet another good flavor for sauce and creams.