Requesting UMAI Charcuterie Checklist Help

[tallbm]

Prosciutto finished yesterday. Just under 3 pounds here!
I like the flavor of the prosciutto better than the Coppa though both are very good.
If I change anything I may reduce the salt some. I know this stuff is salted and cured meats but as I'm slicing (and eating like every other slice hahaha) the salt build up starts to become a real thing hahahaha.

Here is the prosciutto!!!
(I sliced so thin you can see the knife through the meat!!!!)

DSC_9240[1]

• tallbm
• Sep 11, 2018

Prosciutto plate

DSC_9239[1]

• tallbm
• Sep 11, 2018

Prosciutto sealed

 

[daveomak]

From what I have read, the minimum salt for "safe to eat" is 2.75% kosher salt along with 0.25% cure... whether #1 or #2.. they add the same amount of salt...

 

[tallbm]

From what I have read, the minimum salt for "safe to eat" is 2.75% kosher salt along with 0.25% cure... whether #1 or #2.. they add the same amount of salt...

I simply followed the UMAI directions for the first round. I will check and see if they do the 2.75% or if they do a higher percentage for safety purposes. It seems to me that companies/recipes like to go higher for added safety/liability reasons so I bet that is the case with the UMAI directions as well :)

 

[tallbm]

Well rather than wait to get home I just looked it up online and yep they go 3% kosher salt. I will be going 2.75% kosher in the future.
As always you are the man with this stuff daveomak !!! :)