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Prosciutto maintenance (so far, so good)
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20stone
Posts: 1,961
When last we spoke, our garage-butchered prosciuttos had been carefully packed, and moved to an undisclosed location:
https://eggheadforum.com/discussion/1202264/charcutapalooza-long/p4
Well, the hour (or month, in this case) for our first one is drawing pretty close, (2 years on 1/1/19), and I have been a little worried about how slowly it’s been losing weight. What MIGHT have happened would have been the meaty face, which has been covered in sugna (lard, rice flour and pepper), MIGHT have hardened (like the rind on cheese or salami), blocking the moisture from migrating out.
There was only one way to find out - Go to the undisclosed location, scrape off the sugna, test, shave off the scabby bits (if necessary), reapply sugna, rehang. Given the tenuous nature of our rental agreement, we took all the tools... like Dexter playing an away game - paper towels, knives (to scrape), fresh sugna, two sets of gloves (each), a trash bag, a scale (to check on progress) and a horse bone.
After a good scrape, we saw BEAUTIFUL, unscabby meat. Maybe we should have a taste with a glass of wine. Man, it is really coming along.
Fresh sugna applied to eliminate future scabby risk
Last, it needed a poke and a sniff to make sure things are good all the way through.
Good times!
https://eggheadforum.com/discussion/1202264/charcutapalooza-long/p4
Well, the hour (or month, in this case) for our first one is drawing pretty close, (2 years on 1/1/19), and I have been a little worried about how slowly it’s been losing weight. What MIGHT have happened would have been the meaty face, which has been covered in sugna (lard, rice flour and pepper), MIGHT have hardened (like the rind on cheese or salami), blocking the moisture from migrating out.
There was only one way to find out - Go to the undisclosed location, scrape off the sugna, test, shave off the scabby bits (if necessary), reapply sugna, rehang. Given the tenuous nature of our rental agreement, we took all the tools... like Dexter playing an away game - paper towels, knives (to scrape), fresh sugna, two sets of gloves (each), a trash bag, a scale (to check on progress) and a horse bone.
After a good scrape, we saw BEAUTIFUL, unscabby meat. Maybe we should have a taste with a glass of wine. Man, it is really coming along.
Fresh sugna applied to eliminate future scabby risk
Last, it needed a poke and a sniff to make sure things are good all the way through.
Good times!
(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
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
Comments
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Excellent. Thanks for the update.
I’ll keep you posted about the potential for a venison fest about the time the prosciutto hits the 2 year mark.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Forgot the closeup.
Gonna be yummy(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 locationAustin, TX -
Farking excellent tasting pic. I haven’t seen a smile on @caliking face like that since he and @Killit_and_Grillit shared a similarly intimate moment at BB III=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
From what I can tell you are hiding this stuff in a Home Depot somewhere
that is amazingChicago, IL - Large and Small BGE - Weber Gasser and Kettle -
I absolutely love this. I wanna do this but I'm too dam intimidated. Also, not sure what the dress code is for an operation like this but that doesn't look like it. Y'all rock!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Damn sure am glad that your pictures are geotagged. I'll be swooping in like a prosciutto Thief in the NightLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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blind99 said:From what I can tell you are hiding this stuff in a Home Depot somewhere
that is amazing
Think I found the Prosciutto Lair
https://youtu.be/kzNcW96zjVA
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
thetrim said:Farking excellent tasting pic. I haven’t seen a smile on @caliking face like that since he and @Killit_and_Grillit shared a similarly intimate moment at BB III
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Awesome!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
NPHuskerFL said:Damn sure am glad that your pictures are geotagged. I'll be swooping in like a prosciutto Thief in the Night
Thats not a stock stock pic off the interwebz...#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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Killit_and_Grillit said:thetrim said:Farking excellent tasting pic. I haven’t seen a smile on @caliking face like that since he and @Killit_and_Grillit shared a similarly intimate moment at BB III#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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NPHuskerFL said:blind99 said:From what I can tell you are hiding this stuff in a Home Depot somewhere
that is amazing
Think I found the Prosciutto Lair
https://youtu.be/kzNcW96zjVA(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 locationAustin, TX -
You guys are insane. And I’m so glad you are.Keepin' It Weird in The ATX FBTX
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Not sure how I missed this post. What percentage weight loss is the 22 month leg at at this point, and what are you aiming for?
Color on that meat looks fantastic!--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Update
Prosciutto #1 is past due for eating, and I just got a couple of my mom’s old carvers rehandled in Texas pecan for the purpose of carving a leg , so I was Jonzin’ for an excuse.
@The Cen-Tex Smoker figured out how to break his boat, so he opted to bring himself and @TFJ into town, so sampling was in order.
We we went to the Undisclosed Location and performed an inspection. Prosciutto #1 is now nearly 2.5 years old, and has lost about 25% of its initial weight, which is on target for the amount of fat on these bad boys.
(Pictured hanging on a scale from a commercial fire suppression system)
As with wine, the longer you age it, the better it gets, but the more likely something has gone horribly wrong. As with before, the Italians use a horse bone, but unless you know a butcher that kiestered one back from Italy, you’re SOL.
(@CT sniffing my bone)
We we had a bottle of bubbly and noshed on a nubbin we cut off the bottom, along with some Manchego and some olives.
(A few slices from the nubbin)
I am hoping @CT has some better pics of the grub, as I was carving most of the time.
The next step is building a stand for the leg(s) and munching the other 20 pounds.
It it sure is a relief when a two year project turns out well.(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 locationAustin, TX -
20stone said:Update
Prosciutto #1 is past due for eating, and I just got a couple of my mom’s old carvers rehandled in Texas pecan for the purpose of carving a leg , so I was Jonzin’ for an excuse.
@The Cen-Tex Smoker figured out how to break his boat, so he opted to bring himself and @TFJ into town, so sampling was in order.
We we went to the Undisclosed Location and performed an inspection. Prosciutto #1 is now nearly 2.5 years old, and has lost about 25% of its initial weight, which is on target for the amount of fat on these bad boys.
(Pictured hanging on a scale from a commercial fire suppression system)
As with wine, the longer you age it, the better it gets, but the more likely something has gone horribly wrong. As with before, the Italians use a horse bone, but unless you know a butcher that kiestered one back from Italy, you’re SOL.
(@CT sniffing my bone)
We we had a bottle of bubbly and noshed on a nubbin we cut off the bottom, along with some Manchego and some olives.
(A few slices from the nubbin)
I am hoping @CT has some better pics of the grub, as I was carving most of the time.
The next step is building a stand for the leg(s) and munching the other 20 pounds.
It it sure is a relief when a two year project turns out well.Thank you,DarianGalveston Texas -
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the prosciutto was incredible. @20stone has put in the heavy lifting on this and I’m vsry glad he did. Likely the best prosciutto I’ve ever tasted.Keepin' It Weird in The ATX FBTX
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I would, if I could post here anymore, rave about how this is possibly the most impressive culinary endeavor I've had the pleasure of witnessing on the forum. Unfortunately I can't post anything but I'm reaching out in the spirit of an epicure. Carry on.______________________________________________I love lamp..
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Wow, that’s some endeavour. Puts Stike’s duck breast stuff to shame!
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nolaegghead said:I would, if I could post here anymore, rave about how this is possibly the most impressive culinary endeavor I've had the pleasure of witnessing on the forum. Unfortunately I can't post anything but I'm reaching out in the spirit of an epicure. Carry on.James MB said:Wow, that’s some endeavour. Puts Stike’s duck breast stuff to shame!
That being said, it really turned out great, and I’m looking forward to breaking out the whole leg.(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 locationAustin, TX -
Damn, that looks fan-farking-tastic. Your comment about “Dexter at an away game” had me laughing. Nice job.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
This is awesome. I should try this with a lamb leg.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
CTMike said:Damn, that looks fan-farking-tastic. Your comment about “Dexter at an away game” had me laughing. Nice job.
The guy in the puffer jacket in the pics I posted worked there. He was shuffling around getting wines for people while trying to act like nothing weird was going on. Nervous laughter abounded. The phrase “whistling through the graveyard” comes to mind. “No big deal,
nothing to be nervous about”.Keepin' It Weird in The ATX FBTX -
Oh man. The prosciutto looks beautiful. If I close my eyes, and go to my happy place, I can almost taste it.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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smokingal said:This is awesome. I should try this with a lamb leg.(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 locationAustin, TX -
The Cen-Tex Smoker said:CTMike said:Damn, that looks fan-farking-tastic. Your comment about “Dexter at an away game” had me laughing. Nice job.(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 locationAustin, TX -
20stone said:Keepin' It Weird in The ATX FBTX
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