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post #1 of 12
Thread Starter 
Anyone ever made this? I love Prosciutto and started reading up on it. Does this stuff have to be cooked? Letting it sit for that long kinda sounds dangerous.

I am thinking about getting a spare fridge for drying meats with some kind of moisture regulation so I could let it sit for months or maybe even years.
post #2 of 12
The Italians have been making it that way for hundreds of years, I would say it is safe.
post #3 of 12
Prosciutto is not cooked, it is dry aged. You have to be very careful with the salt, temp, humidity etc... It can be done, but I'd be afraid of trying it here in Texas... If ya make a go at it, be sure to keep us all informed!
post #4 of 12
It takes in the neighborhood of 90 days to properly cure. The recipe and step by step direction is in Rytek Kutas' book "Great Sausage Recipes and Meat Curing". I just don't have the patience for a project like that.
post #5 of 12
I've had a procuitto curing since late Nov. now. 30 days in a salted cold cure, followed by dry aging in a controlled enviroment. My temp is 55-57* F and relative humidity between 67-70%. This enviroment is monitored very closely. I shoud to have results in about 6-8 months.

You can see the ham to the rear of the chamber. It's coming along nicely.

post #6 of 12
Could you please give the details of your curing chamber? I am wanting to do one but need some more ideas! Your help would be greatly appreciated. Thanks.
post #7 of 12
This really sounds interesting, I would like to try making it. How do you know that the salt went trough to the inside? It seems that if you screw up humidity control, you may get crusting and not drying on the inside or too much humidity may cause spoilage. I guess of you have a special controlled chamber, it's not a problem. Your chamber looks beautiful, I love the salamis.
post #8 of 12
Danger Dan,
I would also like to know the details on your container used for drying. Is it an old small freezer? How do you keep the temps and the humidity? I also would like to make salami and pepperoni.

Hope to hear from you soon.

post #9 of 12

I knew a basque all he did was wrapped it in burlap coated with salt let it hang in the garage for 2 months or so turned out great I havent tried it but want to learn how in my smoker

post #10 of 12


look up my pics.......done lots of procutt.........

post #11 of 12

That is freaking awesome Danger Dan. 

post #12 of 12

Looks great danpoints.gif

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