Prosciutto....Merseyside Style

Discussion in 'Curing' started by sniper7990, Oct 4, 2015.

  1. sniper7990

    sniper7990 Meat Mopper

    Right, on the success of my Leg of Lamb Prosciutto, I have decided to plough ahead and go for a whole hog leg.

    So it was off to the meat market (butchers....not the local night club!!!) and I managed to get a whole leg of pork for £28. When trimmed, it still weighed 8kg.

    So, anyway, I have made a couple of videos and posted them on my Youtube page 'Rusty's Rustic Pantry'.

    The links are here:

      (trimming the leg)

    and

      (applying the cure)

    I made a bit of a school boy error so since making the videos, I have added some sugar to the cure, along with some black pepper and garlic powder.

    Ill post videos and bits n pieces as I go along, but there wont be too much to report for 15-18 months!!!!
     
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Taking a front seat.

    Good luck.
     
  3. sniper7990

    sniper7990 Meat Mopper

    Its going to be a long show LMAO
     
  4. sniper7990

    sniper7990 Meat Mopper

    Right, so the leg of pork has been in the cure for a whole month. here's some pics once its been taken out and left to equalise.




    And here's a link to a video on my YouTube page

     
    chef lynso likes this.
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Might as well tag along to the finish line!
     
  6. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Yeah, I'm in as well!
     
  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sign me up, I figure to be around for at least another year...  [​IMG]
     
  8. sniper7990

    sniper7990 Meat Mopper

    It's gonna be a long wait folks but you're more than welcome to tag along for the ride
     
  9. sniper7990

    sniper7990 Meat Mopper

    Not much more to report on with the Prosciutto project, but after a couple of weeks in the refrdigerator its time to cover the exposed flesh with lard to prevent it from drying out too quickly. Now its time for its long sleep!!
    Im going to place this back in the refridgerator until the new year to give me time to build a new and bigger meat safe for it.



     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Love threads like this one!

    Please, keep the pics coming as you work on it, heck, even if you check on it!
     
  11. sniper7990

    sniper7990 Meat Mopper

    Will do....and if any of you spot any school boy errors please let me know. Now I know that the initial curing stage seems to have worked, I'll go back to the videos and post the original recipe on here
     
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I am looking to try a Boneless Prosciutto some day. Nice start!...JJ
     
  13. sniper7990

    sniper7990 Meat Mopper

     Cheers JJ....I was toying with the idea of boneless, but as I wanted to time it for Christmas 2016, I sort of wanted to have that classic 'Parma' ham shape and put it in a stand in the middle of the table. I may try a wet cured ham on the bone for this Christmas though. the next stage for video/photo will be building the new meat safe for hanging the prosciutto outside...but what with Christmas coming up, its an expense I cant afford, so it will have to wait until January. it shouldn't come to any harm now its been larded up
     
  14. roller

    roller Smoking Guru SMF Premier Member

    Your going to be here for awhile guys this is gonna take awhile...Like way over a year...
     
  15. sniper7990

    sniper7990 Meat Mopper

    Im looking at maybe next Christmas, perhaps a bit sooner. The climate here isn't perfect, so its going to be a bit of 'suck it an see', experimentation
     
  16. sniper7990

    sniper7990 Meat Mopper

    OK, so update time. First of all  few pics of the meat safe I had to build (as I went along). The last one, which I built for the Lamb Prosciutto was way too small, and I learn from my mistakes....this one I built a door on the front rather than have the bottom removable as on the previous one. Makes life a lot easier.








     
  17. sniper7990

    sniper7990 Meat Mopper

    And here is the Prosciutto as it is now...





    It started off at 8.5kg, its now down to just under 7kg. Most of that was lost during the initial cure, the weight loss is now far slower as it air dries.


    And here it is in its home
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Rolling along, looking good!
     
  19. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Nice cage. Prosciutto looks good. Only 11 months left.
     
  20. frosty

    frosty Master of the Pit

    Nicely done.  Bet the results will be spectacular!!!  [​IMG]
     

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