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Salami's......confused!!!
- sniper7990
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Salami's......confused!!!
Brilliant, cheers guys for all your input. I'm going to have a crack at doing these today without a culture, once I've managed to get some sleep......its 5am now and been up since 4am with the dreaded Man-Flue, so may not survive long enough to make my salami anyway!!!!!!!!!!!!!!- sniper7990
- Post #8
- Forum: Curing
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Salami's......confused!!!
Yeh sorry folks, I'm planning on making air dried salami, possibly chorizo. Was planning to hang them for a few weeks until the desired weight loss was achieved (30%?) These will not be cooked, but sliced and eaten raw. Was planning on using the following ratios:- 2.5% salt 1% sugar 0.25%...- sniper7990
- Post #4
- Forum: Curing
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Salami's......confused!!!
Right, I have seen loads of recopies for salami.... some call for Prague #2 powder, some don't. some call for a 'culture' and some don't some just use salt, sugar and herbs as a cure I'm really confused. I'm hoping to have a go at making some salami this weekend but was only going to use...- sniper7990
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- Replies: 24
- Forum: Curing
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Country Ham/Proscuitto
Hi all, just a quick question. As some of you know from my other posts, I'm playing around with a prosciutto project. but, looking at country hams, what is the main difference between a country ham and a Prosciutto. As far as I can see, both are cured with the help of Prague #2, but a...- sniper7990
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- Replies: 4
- Forum: Curing
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Prosciutto....Merseyside Style
Im looking at maybe next Christmas, perhaps a bit sooner. The climate here isn't perfect, so its going to be a bit of 'suck it an see', experimentation- sniper7990
- Post #15
- Forum: Curing
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Prosciutto....Merseyside Style
Cheers JJ....I was toying with the idea of boneless, but as I wanted to time it for Christmas 2016, I sort of wanted to have that classic 'Parma' ham shape and put it in a stand in the middle of the table. I may try a wet cured ham on the bone for this Christmas though. the next stage for...- sniper7990
- Post #13
- Forum: Curing
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Prosciutto....Merseyside Style
Will do....and if any of you spot any school boy errors please let me know. Now I know that the initial curing stage seems to have worked, I'll go back to the videos and post the original recipe on here- sniper7990
- Post #11
- Forum: Curing
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Prosciutto....Merseyside Style
Not much more to report on with the Prosciutto project, but after a couple of weeks in the refrdigerator its time to cover the exposed flesh with lard to prevent it from drying out too quickly. Now its time for its long sleep!! Im going to place this back in the refridgerator until the new year...- sniper7990
- Post #9
- Forum: Curing
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- sniper7990
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- Album: Prosciutto....Merseyside Style
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- sniper7990
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- Album: Prosciutto....Merseyside Style
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- sniper7990
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- Album: Prosciutto....Merseyside Style
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Prosciutto....Merseyside Style
It's gonna be a long wait folks but you're more than welcome to tag along for the ride- sniper7990
- Post #8
- Forum: Curing
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Prosciutto....Merseyside Style
Right, so the leg of pork has been in the cure for a whole month. here's some pics once its been taken out and left to equalise. And here's a link to a video on my YouTube page- sniper7990
- Post #4
- Forum: Curing
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Prosciutto....Merseyside Style
- sniper7990
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20151103_205549.jpg
- sniper7990
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- Album: Prosciutto....Merseyside Style
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- Album: Prosciutto....Merseyside Style
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