Recent content by cycletrash

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  1. cycletrash

    Salt curing hams (prosciutto )

    yes
  2. cycletrash

    Salt curing our next years Prosciutto hams

    typical pine...LMAO
  3. cycletrash

    Salt curing our next years Prosciutto hams

    I don't trust doing them in those bags....the netting was just cheaper for us to do , the local butcher has them and they handy.
  4. cycletrash

    We;ve been a little busy

    just salt.
  5. cycletrash

    Salt curing hams (prosciutto )

    Black pepper helps keep them away
  6. cycletrash

    Salt curing hams (prosciutto )

    that is lard and white mold
  7. cycletrash

    Salt curing hams (prosciutto )

    Sorry about not posting more updates, but too busy fighting off people from my basement ...we had to put in a security system and roving guards to protect the basement and smoke room.
  8. cycletrash

    Salt curing hams (prosciutto )

    we keep a fan circulating and in warmer weather we do use a dehumidfier if needed .
  9. cycletrash

    Salt curing our next years Prosciutto hams

    Thanks Pops6927  
  10. cycletrash

    Salt curing our next years Prosciutto hams

    If you don't wait a year its just a salt cured ham that you either have to boil or fry.
  11. cycletrash

    Salt curing our next years Prosciutto hams

    http://www.smokingmeatforums.com/t/102968/salt-curing-hams-prosciutto/60#post_727947
  12. cycletrash

    Salt curing our next years Prosciutto hams

    Here is the link to last years thread to any one interested, or wondering how our prosciutto hams turn out from last year.
  13. cycletrash

    Salt curing hams (prosciutto )

    That's is what we used fresh skin on hind quarters without the hoof
  14. cycletrash

    Salt curing our next years Prosciutto hams

    Your right , the deli don't even come close and our circle of friends keeps growing from us doing this.  
  15. cycletrash

    Salt curing our next years Prosciutto hams

    After cutting out the " H bone" bone and heavily salting them , we press for 25 to 30 days..we will rinse them in red wine , rub them down with garlic , then lard , and black pepper then hang them for a year or two.
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