Prosciutto
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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?
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- Butterbean
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Butterbean wrote: Once its cured and equalized I don't worry about weight loss. I just hang it till I decide to cut it.
Not much more anyone can say.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.
Just be patient Lou and don't worry so much. Remember how your Coppa slowed down after the initial fast weight loss?
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.
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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.
Today I washed my prosciutto in lukewarm salt water, dried and applied the sugna.
Sugna made with freshly rendered back fat with the addition of rice flour and black pepper
Sugna applied evenly over the meat exposed area and filled in the crevices around the ball joint.
Back in the chamber for several more months. To be continued........
Sugna made with freshly rendered back fat with the addition of rice flour and black pepper
Sugna applied evenly over the meat exposed area and filled in the crevices around the ball joint.
Back in the chamber for several more months. To be continued........
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- Butterbean
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