Making Prosciutto

[mmoses]

Started the curing process yesterday. Doing 2 legs. Coated with kosher salt for a week. Only 6 months to go. Anybody have tips/experience? This is my first go at it. My plan is to hang it in a wine fridge.

[hwhit]

Watching.

[sierracharlie338]

Never seen this done. Tuned in!








Sierracharlie out....

[TUCO]

Great idea moses....

[mmoses]

Never seen this done. Tuned in!



Sierracharlie out....

Lol. Neither have I. so wish me luck.

[waterdog]

hope you got the bone out? this help a lot when we made it.....[ame="http://www.youtube.com/watch?v=2jJgG10g5NE"]Guido's proscciutto making tips and tricks - YouTube[/ame]

[mmoses]

hope you got the bone out? this help a lot when we made it.....Guido's proscciutto making tips and tricks - YouTube

The socket is out. Femur stays in right?

[waterdog]

yes that can stay. keep us with pics and updates

[mmoses]

Day 3.

Salt soaked up a bunch of moisture. Dumped the old and covered with fresh salt

[Rather_B_Fishin]

Don't mean to sound stupid but is that deer meat? I thought it was made out of pork or could it be made out of leaner meat also?

[mmoses]

Don't mean to sound stupid but is that deer meat? I thought it was made out of pork or could it be made out of leaner meat also?

Its pig. Just a wild one. And closer to 100lbs not 250lb which is normally market weight

[Rather_B_Fishin]

Ok thanks! I'm gonna have to watch this one for sure

[Texun1]

FYI, Using regular salt could cause the ham to come out a gray color. It will still be good but may not have the pink ham look.

[tony7152]

Following...

[mmoses]

FYI, Using regular salt could cause the ham to come out a gray color. It will still be good but may not have the pink ham look.

hmmm everything i read said to use kosher salt. what else would you use?