Prosciutto

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LOUSANTELLO
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Prosciutto

Post by LOUSANTELLO » 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.
Last edited by LOUSANTELLO on Tue Jul 19, 2016 15:43, edited 1 time in total.
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Bob K
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Post by Bob K » Tue Jul 19, 2016 11:16

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
LOUSANTELLO
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Post by LOUSANTELLO » Fri Dec 29, 2017 22:40

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Bob K
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Post by Bob K » Fri Dec 29, 2017 23:27

Nice looking tray Lou :!: :!:
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