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  1. spartan1967

    My first attempt on curing my pork legs ( proscuitto)

    This is my first time so, I wouldnt be able to tell u , I dont expect to wait 2 years before i slice into mine My friend father sliced into his between 12 -16 months I am going to slice my first one , which happens to be the smaller of the two late november and the other 4 - 6 months later
  2. spartan1967

    My first attempt on curing my pork legs ( proscuitto)

    The weather in Los Angeles is about 40 degrees at the moment this week is cooling down I had a fan on from the very begining of the curing process and it still running .air circulation is very important
  3. spartan1967

    My first attempt on curing my pork legs ( proscuitto)

    Both pork legs peppered and hanging in my storage room, notice the hole I made, in the hok area so that I could hand them from Another look at the peppered pork legs, peppering them for those of you who may be new to the curing process , keeps bugs and critters away and man oh man does it...
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  6. spartan1967

    My first attempt on curing my pork legs ( proscuitto)

    Red wine used to rinse pork legs, My understanding, using red wine helps with the curing process, something about the acidity ? I dont have any info to confirm that, I saw it done on you-tube by some chefs in New York and by some other fella . Dried red wine off, I took some lard and very...
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  10. spartan1967

    My first attempt on curing my pork legs ( proscuitto)

    Just got done, rinsing the salt of one of the pork leg, dried it with paper towel notice my brand mark ha ha ha , every proscuitto maker should have one Picture of my branding iron ha ha ha its a bbq coal poker
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  13. spartan1967

    My first attempt on curing my pork legs ( proscuitto)

    Great minds think alike ! I was thinking late Nov early Dec I try the small one and then the larger pork leg, leave it till easter, dont want to get to cocky ,still keaping my fingers crossed I am planning to do 4 next season  and some cured smoked bacon
  14. spartan1967

    My first attempt on curing my pork legs ( proscuitto)

    Yesterday marked the 22nd day of my salt curing process, this is one of the pork legs after it was pulled out of the salt box it was curing in, noticethe color of the meat , the meat is alot darker . Pork leg getting hosed off with cold water, there was some white mold on the skin side and...
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  17. spartan1967

    My first attempt on curing my pork legs ( proscuitto)

    Good question, not sure I wouldn't put it that way, some Italian artisans, don't mention anything about compressing, only reason I did was because in a couple of the you-tube videos I watched they had the pork leg in a wooden box with salt and in both videos they put a heavy weight on top to...
  18. spartan1967

    My first attempt on curing my pork legs ( proscuitto)

    More pictures to come still trying to figure how to upload and all that kinda stuff, This is what I know from reading countless info and looking at countless videos on you tube #1 Pork legs must be fresh , not  frozen . #2 Pork legs must be trimmed and ball joint exposed . #3 Pork legs must...
  19. spartan1967

    My first attempt on curing my pork legs ( proscuitto)

    After 4 days in a cool room, I removed the pork legs and replaced the salt , I found quite a bit of liquid on the bottom of the foil pans, seems like the salt is doing its job I also removed the all liquid from the foil pans . After 7 more days on the salt I removed the pork legs, removing...
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