› Forums › Preserving Food › Curing › Prosciutto
New Posts  All Forums:Forum Nav:


post #1 of 5
Thread Starter 

Hi all

Sorry I haven't been on here in ages, been really busy at home!!!


On the back of the success of my lamb prosciutto project,

I have decided to have a bash at a whole hog leg parma style ham.

I have looked at loads of web pages and YouTube videos an they all just cure with salt.

I was thinking of using Prague Powder.

Do any of you have a recipe for using No 2 Prague powder for dry curing a skin on hog leg?

Or, should I just use salt? !!!!!

post #2 of 5
Check Mr. T. threads.... he did a whole leg about 2 years ago.....

Don't know if this correct but.... the leg MUST be fresh... a week or 2 at most and no larger than 22#s.... that helps prevent bone sour....

Below is a good link....
post #3 of 5
Thread Starter 

Cheers Dave, Ill look in to that.

Im really lucky in the fact that I have a meat and fish market ten mins from my house so freshness wont be an issue. :)

post #4 of 5
Count on me for kibitzing.

Anything left from that lamb prosciutto?
post #5 of 5
Thread Starter 

LOL, no sorry mate, between me, my mate, a few bottles of Merlot and a very impressive mature didn't last very long!!!!!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Curing › Forums › Preserving Food › Curing › Prosciutto