Curing Proscuitto

Discussion in 'Curing' started by sniper7990, Sep 28, 2015.

  1. sniper7990

    sniper7990 Meat Mopper

    Right, first of all, an apology to all of you. Ive not been on here in a while because ive been covereing duties for my vicar as well as my work duties and family life, so not had any time to get on here really, or on Rustys Rustic Pantry.

    But the time of procrastination is over.

    On the back of the success of the Lamb Proscuitto, I am ploughing ahead with my full blown pork leg Proscuitto project.

    I am going to my supplyer to purchase a 24hr old pork leg to trim and cure.

    Now, as dry curing condotions are not 100% perfect here, because this is a much larger cut of meat, I was toying with the idea of using a dry cure with Prague Powder #2 to minimise chance of spoilage.

    Now im going to trim this as a classic palma ham style, sort of tear shapped, and its going to be skin on and bone in.

    Do any of you have any advice regarding a dry cure recipie, including Prague #2? What % of Prague #" would you add to a skin on, bone in leg of pork?

    In advance,


  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I see you edited your post...I had to edit mine too.
    Last edited: Sep 28, 2015
  3. sniper7990

    sniper7990 Meat Mopper

    what post lol
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I had to edit mine....
    Last edited: Sep 28, 2015

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