Salt curing hams (prosciutto )

[cycletrash]

That's is what we used fresh skin on hind quarters without the hoof

 

[dave54]

 Cycletrash and I got them netted and hanging.....And the wait begins

 

[solaryellow]

That's a thing of beauty.

 

[scarbelly]

 Things that make you say wow

 

[big twig]

I wish I lived closer to you guys, I love prosciutto! Keep up the great work!

 

[shortend]

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]

we keep a fan circulating and in warmer weather we do use a dehumidfier if needed .

 

[michael ark]

Looks great! I missed this thread. Any chance for a update?:drool

 

[ak1]

Looks great so far.

 

[dave54]

Looks great! I missed this thread. Any chance for a update?

here ya go

 

they smell really good too!

and  a pic of the Pancetta we just started last week

 

[cycletrash]

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]

Looks awesome. I used to have that same coat rack.  I see you are using it for something better.

 

[nakom]

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 

 

[michael ark]

Thanks. Love the coat rack . Get'er done!:yahoo::yahoo:

 

[dave54]

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) 
 

 

[cycletrash]

that is lard and white mold

 

[nakom]

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

 

[cycletrash]

Black pepper helps keep them away

 

[spartan1967]

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

 

[spartan1967]

Dave  ! did u black pepper urs??