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Drying prosiutto

post #1 of 3
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My brother and his friend have made and are drying 3 prosciutto hams. The guy drying them is using a dehumidifier to help the drying. I told them that seems like a bad idea, as IMHO, time is needed in order to produce a proper product and not force it. Any input from you would be greatly appreciated. Thanks in advance.

post #2 of 3
He should listen to you. The approach to meat drying is quite the opposite of the dehydrator principle: slow down drying.
post #3 of 3
Quote:
Originally Posted by Grabber View Post

My brother and his friend have made and are drying 3 prosciutto hams. The guy drying them is using a dehumidifier to help the drying. I told them that seems like a bad idea, as IMHO, time is needed in order to produce a proper product and not force it. Any input from you would be greatly appreciated. Thanks in advance.

Atomic is spot on... Some recipes I have seen call for upwards of 90% RH for the first few days, then lowering to 80-82% for an extended period.. Too fast drying makes what they call "case hardening".... where the outside gets dry and the internal moisture does not, or can not escape from the middle... bad deal... Too much air movement will also cause case hardening.... It is a scientific process that specific steps must be taken for it to work well....
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