Recent content by sniper7990

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  1. sniper7990

    Prosciutto....Merseyside Style

    Well, its been sitting on our kitchen table for a while now, in the stand, and just covered with a tea-towel. Its been shrinking LOL
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    • Album: Prosciutto....Merseyside Style
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    20160526_112119.jpg

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  4. sniper7990

    Prosciutto....Merseyside Style

    Thanks guys...your kind words are really appreciated. Just held service for mum and now sitting at home with a very large dark rum and coke. So....in memory of mum, and with a little tribute to her at the end of the video, i have published the final results of my Prosciutto project. I was...
  5. sniper7990

    Prosciutto....Merseyside Style

    Sorry folks...i wanted to get this all sorted and tidied up but unfortunately my mother passed away and obviously priorities changed. all i can say is that the project is a total success and will post vids asap
  6. sniper7990

    Prosciutto....Merseyside Style

    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...
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    20160423_111605.jpg

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    • Album: Prosciutto....Merseyside Style
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    20160423_111600.jpg

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  9. sniper7990

    Prosciutto....Merseyside Style

    Right......tomorrow it is.....cant wait any longer. ill video the event and post it on here and Rustys Rustic Pantry
  10. sniper7990

    Prosciutto....Merseyside Style

    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...
  11. sniper7990

    Prosciutto....Merseyside Style

    Sounds like a plan to me....ill give it a try but may not be able to try it tonight. I tried the old bamboo skewer trick to see if there were any off smells and so far all indications are good. Ill have to video the tasting LOL
  12. sniper7990

    Prosciutto....Merseyside Style

    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?
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  15. sniper7990

    Prosciutto....Merseyside Style

    Sorry didn't see this sooner, its been hanging outside in the meat safe and been switching it between there and the fridge. Im goint to check on it now and post more pics and info
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