Homemade Prosciutto – Part Three – The Cure

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by Michael on October 29, 2013 · 5 comments

in Commentary,Meat,Recipes,Technique

OK, here we go. First, if you and went and bought a whole bone in shoulder, well, don’t follow this recipe. Chuck that thing on the smoker and get back to us in 12 hours. We need to start out by mixing the cure and trimming up the pork.

Here is what you will need for the cure:

1 part pink salt
4 parts sugar
8 parts kosher salt

First, make sure you use granulated sugar and kosher salt. Second, work by weight. so 1 ounce of pink salt, means 4 ounces of sugar and 8 ounces of kosher salt. The key is to get the right mix. Do not use regular iodized table salt. Not only will the taste be off the mix will be too salty.

OK, mix that up well and place in a 1 pint glass jar. This is more than enough cure for the entire process.

The other ingredients:

1 whole head of garlic peeled
2, 1-gallon zip lock bags

Hopefully you have two 4 -6 pound boneless boston butts. These need to be trimmed of any loose ends or flaps, You want a nice smooth cut of meat. Press your flat hand down on the center, if it has that nice half an oval shape (like deli meat) the you are good to go.

Coat each side with plenty of fresh ground pepper and a light dusting of nutmeg (if you can grind it fresh, all the better).

Next lightly coat all sides, edges, corners and parts of the pork with the cure. The goal is a thin coat all over – and I mean all over. Place each roast in a zip-lock bag.

Crush the garlic with the back of a chef’s knife and divide in half. Place the crushed garlic on each side of the meat. Press as much air out as possible and zip the bags shut. Place both flat in a pan. Place a heavy brick on top of each and place in a refrigerator. Flip once a day for five days.

Remove after five days and take the pork out of the bags. Rinse each one well with cool water and pat them dry. give each another coating of the cure mix and place them into new ziplock. Put them back in the refrigerator with the brick on top and flip them for 5 days. repeat this part again in 5 days.

Stay tuned for part 4.


{ 5 comments… read them below or add one }

1 Norm King October 29, 2013 at 8:19 AM

why do you call it prosciutto


2 Michael October 29, 2013 at 12:49 PM

Common understanding. At the end that is what it tastes like. Plus I AM A SEO TROLL. Spreads the word socially. Really this is the fifth or sixth iteration of this mess. I stole the 5 day thing from you, the spices from Ruhlman and the brick from my patio. The goal was something with the taste and mouth feel of prosciutto. The last two go rounds where spot on.


3 Michael October 29, 2013 at 12:54 PM

Actually, with smaller cuts of meat, you can’t cure it like a shoulder. I can take a 18 pound bone in shoulder and pack it with salt and be fine. With the butts, you have to be more subtle.


4 M November 4, 2013 at 2:41 AM

OK folks, if you haven’t started the next cure, it’s time to rinse, dry and re-salt the pork.


5 Michael November 12, 2013 at 12:23 PM

OK – everybody should be on the third application of salt.


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