Venison Prosciutto

[Beaverdam213]

Started a few legs of deer hams for prosciutto. Cured, dried and now aging in a wine fridge. Humidity was my issue. Added a computer fan to a hydrometer to control the curing chamber.

 

[Beaverdam213]

Started a few legs of deer hams for prosciutto. Cured, dried and now aging in a wine fridge. Humidity was my issue. Added a computer fan to a hydrometer to control the curing chamber.

They have lost about 10% weight since curing/drying. Going to coat in beeswax once they hit 30% weight loss and age for 12 months before tasting...but probably wait 18 months to process.

 

[crazymoon]

BD213, Looks quite interesting,I'm in for the long wait!

 

[SmokinAl]

Looks great so far!
Al

 

[Beaverdam213]

Looks great so far!
Al

does anyone know if after drying and losing approx 30% weight, and then coating with beeswax, if I can hang it in an environment that is 65°F with 45%RH? Since it’s essentially in a sealed environment, does it need to remain in the curing chamber while it ages?