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-   -   Do you make your own Prosciutto? (http://www.fornobravo.com/forum/f30/do-you-make-your-own-prosciutto-3280.html)

fullback66 01-30-2008 04:48 AM

Do you make your own Prosciutto?
 
I was wondering if anyone on this forum has made their own Prosciutto?

I have helped or watched my friend make his own Prosciutto. He built a nice cellar to do this in.

I do not have a cellar and would like to make my own. I would like to make some out of pork loin. Has anyone done this?

If you make Prosciutto, tell us how you do it.

Let us know.

fb66

gjbingham 01-30-2008 09:44 AM

Re: Do you make your own Prosciutto?
 
Interesting topic. I haven't a clue what's involved. I always wanted to make my own salami. Everything I read said that it's very dangerous if not done correctly, you can grow nasty bugs. Botulinum I believe.

If you want a real treat, try Andulesian (sp?) ham. Similar to prosciutto, but better in my book.

Good luck. I'd love to hear about your progress.

asudavew 01-30-2008 02:33 PM

Re: Do you make your own Prosciutto?
 
Quote:

Originally Posted by fullback66 (Post 23300)
I was wondering if anyone on this forum has made their own Prosciutto?

I have helped or watched my friend make his own Prosciutto. He built a nice cellar to do this in.

I do not have a cellar and would like to make my own. I would like to make some out of pork loin. Has anyone done this?

If you make Prosciutto, tell us how you do it.

Let us know.

fb66

You can coat a tenderloin with Morten's tender quick and let it cure in the fridge for Canadian style bacon...

I haven't tried it, but i think it's faster and safer....

asudavew 01-30-2008 02:42 PM

Re: Do you make your own Prosciutto?
 
Home Cured Prosciutto Recipe

KiwiPete 01-30-2008 03:00 PM

Re: Do you make your own Prosciutto?
 
I have recently been thinking about doing this...

Although the lack of a decent cellar hampers my efforts, somewhat.

There is some good info here: sausagemaking.org Parma Ham Style Cure

They have also have a very good forum as well that is worth having a look at.

In particular in the section about "curing | techniques" has a lot of good information.

DrakeRemoray 01-30-2008 04:43 PM

Re: Do you make your own Prosciutto?
 
I have not gone that far, but I have done some curing using this cookbook.

Amazon.com: Charcuterie: The Craft of Salting, Smoking, and Curing: Books: Michael Ruhlman,Brian Polcyn,Thomas Keller

Let me tell you the confit pork belly in here is to die for (and it just may kill you).

Drake

fullback66 02-02-2008 05:13 AM

Re: Do you make your own Prosciutto?
 
3 Attachment(s)
Quote:

Originally Posted by asudavew (Post 23327)

asudavu,
That looks like a good way of making Prosciutto in a fridge.

Here are a few pictures of the Prosciutto I helped (watch him) make. We would like to make smaller ones out of pork loins. Pork loins will not have to hang as long.
I need to take a recent picture of the bodies. It has been about 1 year since these pictures were taken.
They are really moldy, dried up balls of goodness.

He calls them "the bodies".

The only thing he would do next time is put a heavy weight on top of the pork when he is salting them.

He also makes his own wine. You can see the bottles in the back ground.

fb66

asudavew 02-02-2008 12:07 PM

Re: Do you make your own Prosciutto?
 
Those pics are awesome.

But I'm just not that brave!

;)

KiwiPete 02-02-2008 06:44 PM

Re: Do you make your own Prosciutto?
 
fullback66

Any chance of prying the ingredients / preparation method / curing times etc from your friend?

fullback66 02-02-2008 08:17 PM

Re: Do you make your own Prosciutto?
 
I can do that. I know how he does it. I need the details. I can give you more pictures of the process as well.
fb66

p.s. It is good stuff.


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