Prosciutto
Posted: Tue Jul 19, 2016 04:53
I am ready to make a couple of prociutto's. Can someone take me thru the steps? Is this done in a curing chamber? Thanks.
This will get you started Lou . LOTS of info if you read through the string and watch the vidio, the basic difference between country hams and prosciutto is the smoking.
https://www.youtube.com/watch?v=qcwu6K4crHc
http://www.wedlinydomowe.pl/en/viewtopic.php?t=7522
You may also want to consider a Culatello and a fiocchetto instead. They are done in the chamber
Hint- High sucess rate compared to a bone in ham
Pig bladders are available from B&P
http://wedlinydomowe.pl/en/viewtopic.ph ... =culatello
http://curedmeats.blogspot.com/2011/02/ ... meats.html
