Recent content by camaech
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DIY Proscuitto Help
I'm going to try and clean it up later today and take some pictures. I'll report back with my findings. Thanks for the help.- camaech
- Post #19
- Forum: Meat Selection and Processing
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DIY Proscuitto Help
11/1/2021 - Start weight: 120oz. Put in salt vat for ~2 weeks. Proceeded to hang. 11/13/2021 - Hang weight: 106oz. 02/05/2022 - Weight current: 94 oz. Some of it looks "pink", but I can't really tell if it's mold or not. Some of the peppercorns in my grinder could've been pink peppercorns, as...- camaech
- Post #14
- Forum: Meat Selection and Processing
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DIY Proscuitto Help
I didn't know that without a skin isn't a good idea. There is a good amount of peppered lard on it though. It isn't slimy and doesn't smell bad or off. I started hanging on 11/13/2021 (so going on 3 months). Hanging at 53 degrees and 66% humidity. There should be plenty of airflow in there. I...- camaech
- Post #11
- Forum: Meat Selection and Processing
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DIY Proscuitto Help
I made a meat aging fridge with both a humidifier and dehumidifier in it. I keep the temp at 53 and the humidity at 66%. The pork is hanging with a venison leg now, but the pork was already starting to get that color prior to the venison being in there. Here's a picture of the initial setup...- camaech
- Post #10
- Forum: Meat Selection and Processing
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DIY Proscuitto Help
Last fall I butchered some home raised hogs and I wanted to take a stab at proscuitto. I took the advice/tips from this video Fast forward to today and this is how my aging is going: I'm wondering if the mold on there is normal or if it's something I should worry about and/or possibly throw...- camaech
- Thread
- dry aging proscuitto
- Replies: 20
- Forum: Meat Selection and Processing
