Discussion in 'Smoking Bacon' started by john dice, Feb 21, 2009.

  1. john dice

    john dice Smoke Blower

    Anyone ever made this? I love Prosciutto and started reading up on it. Does this stuff have to be cooked? Letting it sit for that long kinda sounds dangerous.

    I am thinking about getting a spare fridge for drying meats with some kind of moisture regulation so I could let it sit for months or maybe even years.
  2. fired up

    fired up Smoking Fanatic OTBS Member

    The Italians have been making it that way for hundreds of years, I would say it is safe.
  3. jamesb

    jamesb Smoking Fanatic

    Prosciutto is not cooked, it is dry aged. You have to be very careful with the salt, temp, humidity etc... It can be done, but I'd be afraid of trying it here in Texas... If ya make a go at it, be sure to keep us all informed!
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    It takes in the neighborhood of 90 days to properly cure. The recipe and step by step direction is in Rytek Kutas' book "Great Sausage Recipes and Meat Curing". I just don't have the patience for a project like that.
  5. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    I've had a procuitto curing since late Nov. now. 30 days in a salted cold cure, followed by dry aging in a controlled enviroment. My temp is 55-57* F and relative humidity between 67-70%. This enviroment is monitored very closely. I shoud to have results in about 6-8 months.

    You can see the ham to the rear of the chamber. It's coming along nicely.
  6. oneeye

    oneeye Fire Starter

    Could you please give the details of your curing chamber? I am wanting to do one but need some more ideas! Your help would be greatly appreciated. Thanks.
  7. iwalleymanmn

    iwalleymanmn Newbie

    This really sounds interesting, I would like to try making it. How do you know that the salt went trough to the inside? It seems that if you screw up humidity control, you may get crusting and not drying on the inside or too much humidity may cause spoilage. I guess of you have a special controlled chamber, it's not a problem. Your chamber looks beautiful, I love the salamis.
  8. builder59

    builder59 Smoke Blower

    Danger Dan,
    I would also like to know the details on your container used for drying. Is it an old small freezer? How do you keep the temps and the humidity? I also would like to make salami and pepperoni.

    Hope to hear from you soon.

  9. marksm

    marksm Newbie

    I knew a basque all he did was wrapped it in burlap coated with salt let it hang in the garage for 2 months or so turned out great I havent tried it but want to learn how in my smoker
  10. skully

    skully Meat Mopper

    look up my pics.......done lots of procutt.........
  11. blacklab

    blacklab Master of the Pit SMF Premier Member

    That is freaking awesome Danger Dan. 
  12. michael ark

    michael ark Master of the Pit

    Looks great dan[​IMG]

Share This Page