Prosciutto

LOUSANTELLO
Forum Enthusiast
Forum Enthusiast
Posts: 561
Joined: Fri Dec 18, 2015 23:35
Location: Chicago

Post by LOUSANTELLO » Wed Mar 29, 2017 11:48

Because the weight loss is going faster than expected and there's a big difference in percentage loss based on what I thought they were before salting and what the loss is based on the initial weight after the salt process. My brother made some last year and the whole process was 7 months. He did tell me that his came out a little dryer than he wanted. Maybe these hams aren't as big in Chicago. If I remember correctly, they were about 8kg at start? about 7.2 Kg after equalization?
User avatar
Bob K
Moderator
Moderator
Posts: 2023
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Wed Mar 29, 2017 12:07

The best way to see if its at the moisture level you prefer is to taste it. No guessing involved :mrgreen:
LOUSANTELLO
Forum Enthusiast
Forum Enthusiast
Posts: 561
Joined: Fri Dec 18, 2015 23:35
Location: Chicago

Post by LOUSANTELLO » Wed Mar 29, 2017 12:11

What about safe level?
User avatar
Butterbean
Moderator
Moderator
Posts: 1704
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Wed Mar 29, 2017 15:36

I think you are confusing safety with shelf stability. They aren't exactly the same thing. Ie, if you have bone scour its going to be there whether its dried to 10% or 50%. Your process is what matters more than anything.
LOUSANTELLO
Forum Enthusiast
Forum Enthusiast
Posts: 561
Joined: Fri Dec 18, 2015 23:35
Location: Chicago

Post by LOUSANTELLO » Fri Mar 31, 2017 13:12

I don't know the difference between safety with shelf stability. I am curious because I think the weight loss is going faster than anticipated and not because I want to eat it yet.
User avatar
Bob K
Moderator
Moderator
Posts: 2023
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Fri Mar 31, 2017 13:50

Butterbean wrote: Once its cured and equalized I don't worry about weight loss. I just hang it till I decide to cut it.
redzed wrote: Don't worry about the weight. Wait a year and weigh it then but only out of interest. The prosciutto will be ready.
Not much more anyone can say.

Just be patient Lou and don't worry so much. Remember how your Coppa slowed down after the initial fast weight loss?
User avatar
redzed
Moderator
Moderator
Posts: 3205
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Sat May 20, 2017 20:53

Hey Lou, how are the prosciutti coming along? The reason I ask is this week-end I will be applying sugna to mine (started Jan 4 with the curing stage) so I took the ham out to prepare it, and it seems to have an off smell. Maybe it's just the surface yeasts, but smells different than any of the other whole muscle cuts I have. I don't have a horse bone and I don't really want to cut into it, so I will continue the process. Today I washed it in salt water and hung it to dry at room temp for a few hours. I'm rendering some fat in a crockpot and tomorrow I'll apply the sugna (lard, rice flour and BP). The odour is a bit of concern. I also read that in the 1970's as many as 25% of Parma hams did not pass the horse bone test and were tossed.
LOUSANTELLO
Forum Enthusiast
Forum Enthusiast
Posts: 561
Joined: Fri Dec 18, 2015 23:35
Location: Chicago

Post by LOUSANTELLO » Sat May 20, 2017 21:52

So far, mine are moving along with no issues. 2 are bone in and 2 bones were removed. My brother never used sugna and I don't think I'm going to either. Mine were fairly small (8000 grams bone in), so my brother is thinking probably no longer than 7 months hanging. His actually needed up dry last year at 7 months. They are pretty firm except the fat part, which still has some give. No signs of odor other than good odor. I attached some pics.Image Image Image Image Image
User avatar
redzed
Moderator
Moderator
Posts: 3205
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Mon May 22, 2017 06:22

Today I washed my prosciutto in lukewarm salt water, dried and applied the sugna.

Image
Sugna made with freshly rendered back fat with the addition of rice flour and black pepper

Image
Sugna applied evenly over the meat exposed area and filled in the crevices around the ball joint.

Image
Back in the chamber for several more months. To be continued........
Bumper
Beginner
Beginner
Posts: 50
Joined: Tue May 09, 2017 22:56
Location: Australia

Post by Bumper » Sun May 28, 2017 12:04

Looking for a 'like' button Red, that looks incredible.
User avatar
redzed
Moderator
Moderator
Posts: 3205
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Sun May 28, 2017 20:06

Thanks Bumper! We'll see what we get in another 7 months. As mentioned above, the ham did have an unfamiliar smell, and maybe I waited a bit to long before applying the sugna. Live and learn! :lol:
LOUSANTELLO
Forum Enthusiast
Forum Enthusiast
Posts: 561
Joined: Fri Dec 18, 2015 23:35
Location: Chicago

Post by LOUSANTELLO » Tue Jun 27, 2017 11:59

airbrush
User
User
Posts: 68
Joined: Wed Feb 01, 2017 13:39
Location: Florida

Post by airbrush » Tue Jun 27, 2017 12:55

User avatar
redzed
Moderator
Moderator
Posts: 3205
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Tue Jun 27, 2017 15:36

Already? With that nice fat cover the ham could have easily hung a few months longer. But does indeed look fantastic! I'm impressed with the nice job you did in boning and pressing, with no resulting air pockets. Describe the taste and are you satisfied?
User avatar
Butterbean
Moderator
Moderator
Posts: 1704
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Tue Jun 27, 2017 22:08

That looks great Lou.
Post Reply