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Salt curing hams (prosciutto )

big twig

Smoking Fanatic
541
16
Joined Mar 24, 2011
I wish I lived closer to you guys, I love prosciutto! Keep up the great work!
 

shortend

Meat Mopper
215
13
Joined Apr 7, 2008
Cycletrash & Dave54, lookin' good there guys. What's left in the process, now? Just controling the humidity, keeping the air moving and waiting? Can that be accomplished by the use of a fan and a dehumidifier, or is it a bit more complicated than that? Looks like you've got an excellent room for it. How tough is it to keep the conditions regulated? Is your room temperature a concern or is it fairly consistent? I'm really interested in watching your process, so please keep us informed on how things are going. 

Thanks and best of luck,

ShortEnd
 

cycletrash

Meat Mopper
243
13
Joined Aug 25, 2009
we keep a fan circulating and in warmer weather we do use a dehumidfier if needed .
 

cycletrash

Meat Mopper
243
13
Joined Aug 25, 2009
Sorry about not posting more updates, but too busy fighting off people from my basement ...we had to put in a security system and roving guards to protect the basement and smoke room.
 

alelover

Master of the Pit
OTBS Member
4,855
142
Joined Jul 9, 2010
Looks awesome. I used to have that same coat rack.  I see you are using it for something better.
 

nakom

Fire Starter
65
10
Joined Oct 7, 2010
How do the guys do it down south that let it hang in the heat?  I have had people tell me there family did them all the time long ago but cannot get details.  I just sent 2 hogs off to the butcher!

Looks amazing!  Is the white stuff in the latest pictures salt leaching out?

Nick 
 

dave54

Smoking Fanatic
384
19
Joined Dec 12, 2009
How do the guys do it down south that let it hang in the heat?  I have had people tell me there family did them all the time long ago but cannot get details.  I just sent 2 hogs off to the butcher!

Looks amazing!  Is the white stuff in the latest pictures salt leaching out?

Nick 
   It's lard covering the meat where it was cut from the pig ,helps seal it and with pepper ,wine or vinegar to keep flies of once it gets warm ,( Rob thought we'd try wine this year , so that's what we went with) 
 
 

nakom

Fire Starter
65
10
Joined Oct 7, 2010
Thanks for the response!

That is one of my conserns trying to hang it for over a year and never get a fly in the room.  Here in TN the flys are out year around it seems.  I know people that said there grampa hung hams in the garage for a year and they were great.  Seems like the 100 deg days would not work well.

Nick
 

spartan1967

Smoke Blower
83
10
Joined Jan 21, 2013
just got done with my salt cure process lool my pictures up a read my thread >> My first attemp on making proscuitto tell me what u think i need all the help i can get
 

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