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Diy proscuitto
Posted on 5/31/21 at 4:22 pm
Posted on 5/31/21 at 4:22 pm
Just had my first taste of proscuitto for the first time in my life and learned that my first 41 years of life were a waste. At 12.99/pound, I started thinking about curing my own.
Online tips have been helpful, but drying for 6-24 months seems like a lot to bear; but worth the burden for 10+ pounds of this . Any suggestions from those who have tried?
I live in the midwest, so I think it is possible from fall-spring.
Online tips have been helpful, but drying for 6-24 months seems like a lot to bear; but worth the burden for 10+ pounds of this . Any suggestions from those who have tried?
I live in the midwest, so I think it is possible from fall-spring.
3
Posted on 5/31/21 at 4:50 pm to GM
I've seen people convert mini fridges for aging meat. I love prosciutto but generally buy it from Costco.
Jamon Iberico is the Spanish version which is excellent as well
Jamon Iberico is the Spanish version which is excellent as well
Posted on 5/31/21 at 11:50 pm to GM
Don't expect to produce a refined product such as Prosciutto di Parma from a commodity hog leg. Those pigs are fed the whey from the Parmigiano-Reggiano cheese making process which gives the ham it's characteristically unique flavor.
Unless you have a source for really good quality, heritage breed pork, you're better of trying to make country ham.
Unless you have a source for really good quality, heritage breed pork, you're better of trying to make country ham.
Posted on 6/1/21 at 8:22 am to GM
Try to make some lomo or bresaola first - much more forgiving and still great cured meat. Doesn't take nearly the time as prosuitto either. I have made good lomo, bresaola and pancetta in my fridge using the umai curing bags.
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