Making Prosciutto

[dfkoon]

Watching this too. Interesting

[mmoses]

Rinsed the pork with wine.

Dried it with paper towels.

Rubbed it with cayenne, red pepper, and black pepper

Hung in the wine cooler at 42 degrees

[HoustonHunter94]

Haaa!! I like it, using the wine cooler to hang meat. Good conversation starter for guests.

[Texun1]

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

Sorry for the delay in answering been up at my little farm without internet. I would add a little curing salt to the kosher. Just a little added long term protection against spoilage.

I made a small ham once using the kosher only method and it made the meat a grey color and not the pink tint that we normally see in a ham. Tasted fine, just looked a little different.

The link below is a chef talking about the use of curing salt if you want to take a look.

http://youtu.be/8mYMZqHqwzo

[mmoses]

They have been hanging for over a month now. No smell so it must be working!

[IowaHunter]

Any updates? I can't wait to see how it turns out.

[mmoses]

opps i forgot about this thread.

So yes it worked! The meat cured properly and it was salty and good.

My mess up was I shouldve bought a domestic pig. The "wild taste" didnt come out at all, it wasnt bad just didnt taste like normal prosciutto.

Also if you do this have access to a meat slicer. It very hard to cut it thin with a regular knife.

[TxSportsman]

Please post pics!

[mmoses]

Please post pics!

I screwed up and didnt take any!

[sdwilson]

Thats awesome im gonna be looking on CL for a wine fridge!