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Posted: Mon Dec 10, 2018 01:00
It's time to cover my prosciutto project with sugna and I'm having trouble finding a recipe for it. I gather from my reading that it consists of lard,white pepper and rice flour and while I have all these ingredients I need to know how much of each. Can anyone help me out?
Posted: Mon Dec 10, 2018 06:12
I'm seeing equal weights of lard and rice flour, and then pepper equal to about 1.5% of their combined weight added.
Posted: Mon Dec 10, 2018 14:52
Bill there is info on Sugna on page 5 of this thread: http://wedlinydomowe.pl/en/viewtopic.ph ... c&start=60
Posted: Mon Dec 10, 2018 20:52
Thanks for the replies. I used 1 lb of lard, 1lb rice flour and two tbsp of white pepper.The deboned ham started out on sept 15 so I think it was time. I shut down my chamber in early july because of the summer heat, so now more waiting until then.I sure hope something good comes of this.