Homemade Prosciutto – Part Two

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by Michael on October 22, 2013 · 1 comment

in Commentary,Meat,Recipes,Technique,Uncategorized

A while back I just showed some cured ham and the place went nuts. The homemade Prosciutto gets almost 50% of the hits on the site. Go figure.

So starting Saturday or so, A step-by-step week-by-week cook… well cure along will get underway. Start looking for those free range shoulders now and order your pink salt, nutmeg, garlic  and kosher salt.

We will not be making actual Prosciutto. but a cured ham simple enough. And if you have a deli slicer or great thin flexible knife I won’t tell. Plus I may smoke one of these and pretend its speck to boot!

Go out and buy two boston butts without the blade bone. They should weigh 5 to 6 pounds. The plan will come together next Saturday.

Also go get the pink salt. Lem Cure, sodium nitrate. Check at Bass Pro, Cabellas and shop online.

Yes we can all argue about what this is. But not what it will be; a cured dried ham.

Check back Saturday!

{ 1 comment… read it below or add one }

1 Norm King October 23, 2013 at 3:12 AM

yer on the right track, I commend you


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