Prosciutto

Discussion in 'Curing' started by sniper7990, Jul 17, 2015.

  1. sniper7990

    sniper7990 Meat Mopper

    Hi all

    Sorry I haven't been on here in ages, been really busy at home!!!

    Right

    On the back of the success of my lamb prosciutto project, http://www.smokingmeatforums.com/t/182901/lamb-prosciutto

    I have decided to have a bash at a whole hog leg parma style ham.

    I have looked at loads of web pages and YouTube videos an they all just cure with salt.

    I was thinking of using Prague Powder.

    Do any of you have a recipe for using No 2 Prague powder for dry curing a skin on hog leg?

    Or, should I just use salt?

    Confused.com !!!!!
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Check Mr. T. threads.... he did a whole leg about 2 years ago.....

    Don't know if this correct but.... the leg MUST be fresh... a week or 2 at most and no larger than 22#s.... that helps prevent bone sour....

    Below is a good link....

    http://www.meatsandsausages.com/hams-other-meats/dry
     
  3. sniper7990

    sniper7990 Meat Mopper

    Cheers Dave, Ill look in to that.

    Im really lucky in the fact that I have a meat and fish market ten mins from my house so freshness wont be an issue. :)
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Count on me for kibitzing.

    Anything left from that lamb prosciutto?
     
  5. sniper7990

    sniper7990 Meat Mopper

    LOL, no sorry mate, between me, my mate, a few bottles of Merlot and a very impressive mature cheddar....it didn't last very long!!!!!
     

Share This Page