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Anyone ever made prosciutto?

motsol
motsol Posts: 28
in EggHead Forum
I love it and have always been curious about doing it myself. Any suggestions?
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    @fishlessman and @JustineCaseyFeldown both took an online class on this.  They'll pass on good advice.
    Sandy Springs & Dawsonville Ga
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    edited January 2017
    No Online class. Just followed the ruhlman/polcyn method in 'charcuterie'


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  • 20stone
    20stone Posts: 1,961
    You combine the ham from a superior pig, salt, the last scene from "Casino", a mont of it taking up uour whole, careful climate control, a regular game of "sniff my finger" using a horse bone and an insane amount of time and there you go. 

    A few of us got one started yesterday.  A longer post on "Charcutapalooza" to follow, (or, as it seems today "A$$whipapalooza").

    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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