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Picnic Prosciutto?

post #1 of 8
Thread Starter 

I searched the past threads and didn't see anything on this.

After checking Cash & Carry and Restaurant Depot today, I cannot find a bone-in, skin-on, ham to make into prosciutto. I did find a couple large picnics, though. Smaller, and different bone, I know.

So has anyone ever heard of making a prosciutto out of a picnic? I imagine if it's possible, it would cut down on the curing and aging time somewhat?

If it has to be a hind leg, I guess I'd have to look around for a local farmer that would be willing to sell me one. Craigslist shows a few, but they want to sell whole or 1/2 hogs. I don't have the freezer space for that.

post #2 of 8
I don't see what it would hurt to use a picnic. Maybe a bit more fat.
post #3 of 8

Make Coppa out of Boneless Picnic or Butts. Similar cure process, way faster and takes less space. The result is delicious but not as sophisticated...Nice Loaded Chevy vs. a Caddy. You can use these drying bags in your refer...http://www.drybagsteak.com/shop-umai-charcuterie.php ...JJ

 

Image result for coppa 

post #4 of 8
The muscle/bone structure of the picnic and fat/meat ratio makes it less desirable for a prosciutto. You could debone it, remove some of the fat, cure, then roll for drying. I did that with a leg of lamb.
http://www.smokingmeatforums.com/t/245068/lamb-prosciutto-boneless
post #5 of 8
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Make Coppa out of Boneless Picnic or Butts. Similar cure process, way faster and takes less space. The result is delicious but not as sophisticated...Nice Loaded Chevy vs. a Caddy. You can use these drying bags in your refer...http://www.drybagsteak.com/shop-umai-charcuterie.php ...JJ

 

Image result for coppa 

 

 

Quote:
Originally Posted by atomicsmoke View Post

The muscle/bone structure of the picnic and fat/meat ratio makes it less desirable for a prosciutto. You could debone it, remove some of the fat, cure, then roll for drying. I did that with a leg of lamb.
http://www.smokingmeatforums.com/t/245068/lamb-prosciutto-boneless

 

Thanks, guys. I may end up doing that.

post #6 of 8
Thread Starter 

So I ended up making 4 coppa out of the 2 picnics. Two were from whole muscle, and 2 were from the other side that got a bit mangled after taking out the bone.  That's quite a substantial bone in the picnic. Anyway, the mangled part I tied tightly with twine, hoping that would simulate a whole muscle. Nope. After curing and hanging, those two had hidden mold inside and had to be tossed. But the other two came out pretty good. I cut up the first one, and it had the consistency of prosciutto. Not bad. The other, I let hang for a couple weeks longer, and it was much better. Firmer, and better texture. I sliced them around Xmas and New Years.

Here's some pics.

 

 

 

 

 

This was the first one. You can see that the color is not uniform throughout. The second one was.

 

post #7 of 8

mneely, morning....  I find that very important for others to know...    VERY GOOD POINT !!!     Whole muscle is "sterile" on the inside and "pieced together hunks of meat" is not...     so I highlighted it....   excellent work on your part....   pts...

 

 

Two were from whole muscle, and 2 were from the other side that got a bit mangled after taking out the bone.  That's quite a substantial bone in the picnic. Anyway, the mangled part I tied tightly with twine, hoping that would simulate a whole muscle. Nope. After curing and hanging, those two had hidden mold inside and had to be tossed.

post #8 of 8
Thread Starter 

Yeah, I learned my lesson.

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