Prosciutto Di Parma-How it is made (English)

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TNJAKE

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Very cool. I bet that drying room smells phenomenal. I've been to Benton's in the smoky mountains. They are famous for country hams and bacon. They do old school with just salt and smoke. You can't forget that smell
 
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DougE

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Very cool. I bet that drying room smells phenomenal. I've been to Benton's in the smoky mountains. They are famous for country hams and bacon. They do old school with just salt and smoke. You can't forget that smell
I know locals who still do country hams old school. The biggest problem now is finding a processor that will 1) even process hogs, and 2) more importantly, one that will scald and scrape the carcass so they have skin on hams to work with.
 

TNJAKE

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Help an older friend of mine who I make fresh breakfast sausage with do old school country hams in his late 1800s smokehouse. Probably a 15x15 smokehouse with a big salt box inside. Uses a ring inside with hickory sawdust to smoke. I've helped several times. Smokehouse smells great lol
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tbern

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TNJAKE

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I bet that smokehouse really does smell awesome!! That meat looks so good!
Yeah. Over 100yr of smoked meats lol. Smells amazing. That's probably 40 hams hanging in there. I tried to introduce him to injecting cure especially around the bone a couple years ago. He laughed and basically told me to STFU. I'll never mention it again lol. It's damn good country ham
 
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indaswamp

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Great posts TNJAKE!

Yeah, as long as you pack salt heavy around the bone socket and hang them properly, should have no problems.

TNJAKE TNJAKE do you have a picture of the full smokehouse? I have helped out my friend that works at the Burden Rural life museum run by LSU in Baton Rouge. They have an old smokehouse made of logs...with some of the original iron work hooks and such. It still works beautifully....
 
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TNJAKE

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Great posts TNJAKE!

Yeah, as long as you pack salt heavy around the bone socket and hang them properly, should have no problems.

TNJAKE TNJAKE do you have a picture of the full smokehouse? I have helped out my friend that works at the Burden Rural life museum run by LSU in Baton Rouge. They have an old smokehouse made of logs...with some of the original iron work hooks and such. It still works beautifully....
I don't have a pic of the full smokehouse. I see him every couple weeks and will get one. I'll also take better pics of the inside. His is stone at the bottom. It's popular around here. We have an abundance of limestone slabs. Then just sawmill lumber. Roof is raised at the rafters for exhaust. Big salt box inside made out of stone. You can see part of it in one of the pics
 
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mike243

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The owners at Benton is a super nice guy, my best friend was a good friend of his before he died, he took us around and showed us his place, 2 old wood stoves is where the hickory smoke is made, man strong smell for sure . I only cook the bacon outside as the smell lasts for days in the house lol
 

TNJAKE

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Great posts TNJAKE!

Yeah, as long as you pack salt heavy around the bone socket and hang them properly, should have no problems.

TNJAKE TNJAKE do you have a picture of the full smokehouse? I have helped out my friend that works at the Burden Rural life museum run by LSU in Baton Rouge. They have an old smokehouse made of logs...with some of the original iron work hooks and such. It still works beautifully....
Hey Keith finally made it over to my buddies house. Here's the pics. After several beers last night we decided we are gonna fill it up with bacon this winter
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Salt box

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