Homemade Prosciutto

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by Michael on January 31, 2013 · 5 comments

in Commentary,Rants

I don’t expect the readers of this blog to go out and make a homemade prosciutto. It might be too much, but it might make you think of  about stepping out and making more homemade  food.

I have made sausages for years. This year, I expanded out to cured meats. I use them often in cooking and at $17 to $21 a pound, it can get expensive. So make it at home. This 4 1/2 pound prosciutto cost about $16 from a local grower. I spent less than 1/2 hour in the total preparation.

I think the point is that you can make things at home. Simply. I will guarantee that my simple tomato sauce recipe blows away Ragu and costs less. The same thing goes for many other “staples.”

Let me know if you need a sauce recipe or want to learn about curing meat. Or ou could check out the great starter – Rhulman’s “Charcuterie.”

The prosciutto is fantastic by the way.

Michael

{ 5 comments… read them below or add one }

1 Norm January 31, 2013 at 3:05 PM

gabbagoo, bro?

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2 David Palmer April 9, 2013 at 12:30 PM

Is there a recipe on this site? Just a question, I’m starting to look around for recipes. I’m going to make Prosciutto or Biltong, haven’t decided yet. Are there really no good places to buy good prociutto in Richmond? I haven’t found one yet.

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3 Michael April 9, 2013 at 1:15 PM

No recipe. I have been just winging it making small pieces – usually around a 4 pound boston butt. Rhulman’s book is a great start. I can write up what I did and send it if you like, but it’s not perfect yet. Getting salt and the timing right will take a few more tries. But the familiar shape is the result of pressing the pork with a 5 pound brink while it’s in the cure.

My cure here was 1/4 teaspoon pink salt to a pound of meat, 1 cup salt and 1/2 cup sugar. I also added pepper, nutmeg and garlic to the cure. I coated the meat with 1/2 of the cure and placed it in the fridge for 7 day – flipping it every day. Then I washed it and coated it and cured again for another 7 days adding fresh spices and garlic. Flip it every and use the brick. It keeps it a uniform thickness.

Then wash it and dry it. Wrap it in a clean dense cotton cloth and tie it up with string. weigh it so that you know where you are starting. Hang it in a 60 -70 degree space and try to keep the humidity up to 60%. I misted the cloth lightly on drier days. Let it hang until it has lost at least 30% of it’s weight. LAte fall and spring are great for curing in Richmond.

Richmond does not seem to be a great “meat” town.

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4 Zach October 14, 2013 at 2:20 PM

Have you modified this recipe since April?

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5 Michael October 22, 2013 at 1:46 PM

All right. This is the most viewed article on m site over the past few months. So starting Saturday or so, A step-by-step week-by-week cook… cure along will get underway. Start looking for those free range shoulders now.

MM

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