• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Drying prosiutto

grabber

Meat Mopper
★ Lifetime Premier ★
178
19
Joined May 3, 2009
My brother and his friend have made and are drying 3 prosciutto hams. The guy drying them is using a dehumidifier to help the drying. I told them that seems like a bad idea, as IMHO, time is needed in order to produce a proper product and not force it. Any input from you would be greatly appreciated. Thanks in advance.
 

atomicsmoke

Master of the Pit
OTBS Member
4,233
1,116
Joined Apr 3, 2014
He should listen to you. The approach to meat drying is quite the opposite of the dehydrator principle: slow down drying.
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
26,490
3,869
Joined Nov 12, 2010
My brother and his friend have made and are drying 3 prosciutto hams. The guy drying them is using a dehumidifier to help the drying. I told them that seems like a bad idea, as IMHO, time is needed in order to produce a proper product and not force it. Any input from you would be greatly appreciated. Thanks in advance.
Atomic is spot on... Some recipes I have seen call for upwards of 90% RH for the first few days, then lowering to 80-82% for an extended period.. Too fast drying makes what they call "case hardening".... where the outside gets dry and the internal moisture does not, or can not escape from the middle... bad deal... Too much air movement will also cause case hardening.... It is a scientific process that specific steps must be taken for it to work well....
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.