Anybody here had any experience with dry curing?
Big topic,& the source of countless arguements between Italians all over the world. I have a" how to" in a book that I use but have never tried it myself. Old timers in my neck of the woods shake their heads & mumble about Australian pigs not being the same as Italian pigs. Go figure! I think its more about the micro climate that you hang it in & getting all the moisture out around the bone.
If you have a specific question I will try & extract the answer from my Italian butcher friend but even he doesnt make much nowadays.He gets it from a specialist maker.
He does make guancalle ,pigs cheek dry cured. Might be a place to start before you risk a whole leg.
yes i have. in fact i started a thread on it here is a link
Maybe this will help.http://www.wedlinydomowe.com/sausage-making/curing
You can also try doing a search for LONZA or COPPA...different regional names for the same thing...Salted, Dry Cured Pork Butt...Specificlly the "Money Muscle", I don't know the anatomical name, it's a group of small muscles in the butt that are well streaked with Fat and is very tender...Coppa cures much faster than Proscuitto and has a somewhat similar flavor...JJ
Here's what Cycletrash and I are waiting for
we plan on doing a lot more this fall but this time we're going use a press to help
get the moisture out ,from what we've read and a few old Italian friends have told us
putting weight or using a press is surefire way to go
We salted ours for Five days ( Rubbing salt in as much as we could)
stacked them on top of each other (rotated bottom one to top every other day)
covered both ends and any area without skin with lard and peppered the whole ham
to keep flys off ,netted them and hung to cure
Mid July we checked them for bone rot with a stainless steel rod along the bone
and the all smelled great! Thanksgiving is when we plan on eating them.
This video will help you
The problem I hear is always about rot near the bone. I get vague explanations on how to make it from my butcher friends Carlo & Joe. Carlo came here from Lazio & has been a butcher for 45 years. What I can contribute from my "bible" is these couple of steps when you are brushing off the salt to get ready for hanging stage use a rolling pin to express as much blood from the vein along the leg.Do it for 4-5 days then recover with salt. Then put weight down prosciutto under a board with a bag of cement on top. Italians always have a bag of cement handy. Leave 7 days. Then wash cut surfaces with wine ,they always have that handy to.Then coat cut surfaces with white or black pepper. After 2-3 months make mix of fresh fat,salt ,flour like a putty then recover cut surfaces.
You guys look like you are all over this anyway so Bon Gusto. "'Cu si marita e cuntentu nu iornu cu mmazza nu porcu e contentu n'annu'" They who marry are happy for one day, but kill a pig & your happy all year" Calabrian proverb. Hard to argue really.
Both of us are
( and since you are in Italy, could you send us some of that Northern Italian wind for for
our next hams? )
Man.. that looks great! My grandfather used to cure hams and he told me about using a needle to inject the salt/brine down around the bone. I have started curing meat in the last several months. I have been successful with Panchetta and guanciale. I made an attempt at spanish chorizo but my curing chamber took a crap on the 5th day.. had some really bad furry mold growing. I am going to try again really soon.
Can't wait to do a ham like that.. very nice stuff.