Salt curing hams (prosciutto )

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cycletrash

Meat Mopper
Original poster
Aug 25, 2009
243
13
Ohio
This is my first time doing this , but we bought 4 hind legs. We cut out the h bone , massaged the blood out them , salted them . will update as we go along.....
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cycletrash

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Aug 25, 2009
243
13
Ohio
No , just salting....I know this going to get everyone worked up....LOL
 

eman

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Feb 3, 2009
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Hope ya got insurance if ya feeding them to anyone besides family  and then if it was my family i wouldn't trust that
 

cycletrash

Meat Mopper
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Thread starter
Aug 25, 2009
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13
Ohio
We are re salting them daily and flipping them for 5 days, then we plan on hanging them til Holidays, (thanksgiving and Christmas )
 

cycletrash

Meat Mopper
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Thread starter
Aug 25, 2009
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Ohio
No Dave I believe My Neighbor and Sam are eyeing yours up !! And My Mother thinks you and I are going over the deep end....just wait til we feed her she will convert!!
 

mballi3011

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I'm shakey on this one too Bob. But I'll see how things turn out and I would let you eat it first and then maybe I'll eat some.
 

pops6927

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VERY interested to see how these turn out, I know y'all did a lot of research on your processes; we all just might learn something here!  Good luck on your endeavor, look forward to a successful outcome!
 

bbally

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Aug 24, 2007
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Just a hint you might want to try, since your vessel is not deep enough to cover the face end and the leg joint end you might want to use plastic wrap to keep a full face of salt on the two ends.

I do a lot of these salt only cures to make Jamon.  Are you planning on the outdoor 12 month aging?  Or are you going straight country salt cured ham?

If you get it through without bone sour they are amazing.  I have two now that are three years old and all outdoor tree hanging cured. (stainless steel cage to keep birds and bears out and very high in the trees at 8700 feet ASL.

Good luck, the advanced techniques require patients, but produce an excellent product.
 

cowgirl

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Oct 2, 2007
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Just a hint you might want to try, since your vessel is not deep enough to cover the face end and the leg joint end you might want to use plastic wrap to keep a full face of salt on the two ends.

I do a lot of these salt only cures to make Jamon.  Are you planning on the outdoor 12 month aging?  Or are you going straight country salt cured ham?

If you get it through without bone sour they are amazing.  I have two now that are three years old and all outdoor tree hanging cured. (stainless steel cage to keep birds and bears out and very high in the trees at 8700 feet ASL.

Good luck, the advanced techniques require patients, but produce an excellent product.
Excellent advice....as usual.
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It's hard to age one 12 months... I'm always too impatient. lol

One way to check for bone sour is to run a piece of wire down into the meat, then pull it out and check the smell. You should be able to tell if the meat is souring. 

Good luck with it Cycletrash. :)
 
 

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