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Prosciutto....Merseyside Style - Page 2
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Right, we are now at the 12 month stage.
Weight is now bang on 6 kg.
That's exactly 30% weight/moisture loss which is the target.
Really don't know what to do now.
Do I leave it to dry longer, or should I give in to temptation, clean it and carve it?
I would wipe off the lard from one side and try it. Then cover back with lard. Only remove the rind from the area you want to slice.
Check some videos online on slicing prosciutto.
OK, I'm letting the ham come up to room temp. One thing I have noticed, if you look at the most recent photo, there is a crack in the lard that runs horizontally from the ball joint of the bone to the far right of the joint. There is a slight odour coming from this, i cant think its a mixture of garlic and pepper as used in the cure. After a year, if it had gone rotten the smell would be a lot worse I would think. Ill carve it on my next day off
Well, I am hoping to carve the prosciutto later today. Then I realised that I didn't have a ham stand!!!
So I decided to make one. The upright dowels are flexible so they will act as a clamp when I put an elastic band round them and then there are the spikes which stop it slipping around ...SIMPLES LOL