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. ???
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)
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.
why is the meat pressed?
Quote from: Tomer1 on March 23, 2013, 09:12:04 PM
why is the meat pressed?
To expell the moisture that the salt is drawing out of the meat.
2 Stilton's and 1 Prosciutto in the love cave. ;) :P
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.
Quote from: jwalker on June 08, 2013, 02:26:04 PM
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.