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Old 01-30-2008, 03:48 AM
fullback66's Avatar
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Default 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
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  #2  
Old 01-30-2008, 08:44 AM
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Default 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.
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Old 01-30-2008, 01:33 PM
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Default Re: Do you make your own Prosciutto?

Quote:
Originally Posted by fullback66 View Post
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....
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Old 01-30-2008, 01:42 PM
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Default Re: Do you make your own Prosciutto?

Home Cured Prosciutto Recipe
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Old 01-30-2008, 02:00 PM
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Default 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.
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Old 01-30-2008, 03:43 PM
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Default 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).

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Old 02-02-2008, 04:13 AM
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Default Re: Do you make your own Prosciutto?

Quote:
Originally Posted by asudavew View Post
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
Attached Thumbnails
Do you make your own Prosciutto?-pork-hung.jpg   Do you make your own Prosciutto?-packing-pepper-all-areas.jpg   Do you make your own Prosciutto?-salted-pork.jpg  

Last edited by fullback66; 02-02-2008 at 04:25 AM.
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Old 02-02-2008, 11:07 AM
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Default Re: Do you make your own Prosciutto?

Those pics are awesome.

But I'm just not that brave!

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Old 02-02-2008, 05:44 PM
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Default Re: Do you make your own Prosciutto?

fullback66

Any chance of prying the ingredients / preparation method / curing times etc from your friend?
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Old 02-02-2008, 07:17 PM
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Default 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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