Do you make your own Prosciutto? Chit Chat Discuss Do you make your own Prosciutto? in the General forums; I was wondering if anyone on this forum has made their own Prosciutto? I have helped or watched my friend ...

[fullback66]

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]

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]

Originally Posted by fullback66

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]

Home Cured Prosciutto Recipe

[KiwiPete]

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]

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]

Originally Posted by asudavew

Home Cured Prosciutto Recipe

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]

Those pics are awesome.

But I'm just not that brave!

[KiwiPete]

fullback66

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

[fullback66]

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.