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GENERAL BOARDS => Other Artisan Crafts => Topic started by: shotski on March 23, 2013, 01:39:20 PM
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I am looking for recipes for Prosciutto to compare to. Specifically the seasoning and larding and time frames. Here is a picture of my Prosciutto after salting and now hanging in what was to be my cheese cave. ???
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If you do a search on You Tube there is an entire series of videos on there showing, and explaining, the entire process from beginning to end. It also shows a really neat home made press the guy uses.
How to make Prosciutto, Part 2 (http://www.youtube.com/watch?v=LkU9S_OBeI4#ws) How to make Prosciutto, Part 3 (http://www.youtube.com/watch?v=wreX8toU60w#ws) How to make Prosciutto, Part 4 (http://www.youtube.com/watch?v=rMs87alz248#ws)
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Thanks Al, I will have to change the name of my cave to Italian mountain breezes. LOL
Ya that is a pretty cool press and a good idea , just a matter of figuring out how much pressure you are exerting. If I had to guess it is a wine press with a sheet of wood drilled in the centre on the bottom for the threaded rod and you can see the top sheet of wood is slotted.
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why is the meat pressed?
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why is the meat pressed?
To expell the moisture that the salt is drawing out of the meat.
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2 Stilton's and 1 Prosciutto in the love cave. ;) :P
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Looks good , how old is that procciutto , and how long will you age it , do you go by weight ?
I haven't made prosciutto yet , but have made some great Pancetta , and Coppa , I hang them until they lose 35% of their weight , usually about 2-3 months.
I have done dry cured Hams , but not in the Prosciutto style.
Cheers , Jim.
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Looks good , how old is that prosciutto , and how long will you age it , do you go by weight ?
I haven't made prosciutto yet , but have made some great Pancetta , and Coppa , I hang them until they lose 35% of their weight , usually about 2-3 months.
I have done dry cured Hams , but not in the Prosciutto style.
Cheers , Jim.
I find Prosciutto recipes a lot like having more than 1 cheese recipe in as much as one tells you to stir to prevent matting while the second tells you to let rest to encourage matting at the same stage.
I really have not seen a lot of recipes but there are a lot of Italians in our area that make Prosciutto and almost all do it slightly different. The ageing time is minimum 12 months preferably 18 months.