Is it possible to make Prosciutto in a tropical country like the Philippines?

[lynettexoxo]

Can I make them without refrigeration or is the climate too hot (average of 80' F) that I really have to refrigerate it while drying? What are other options so I can make them here in the tropics?

Thanks and hope to hear from you all!

~Lynette

 

[bmudd14474]

Im sure it is you just have to regulate temp and humidity somehow.

 

[chef jimmyj]

Not in the traditional way. It would have to be desiccated in so much salt for such a long period that the result would be inedible. You will need to build a Curing Chamber and use local parts unless you have 120 Vac at 60 cycles where you are. Here is a thread on a build...JJ

http://www.smokingmeatforums.com/t/106836/curing-chamber-build-w-cure-view

 

[diggingdogfarm]

I recommend the addition nitrate in your situation, that way, temperature isn't so critical and you can get away with using less salt.


~Martin