Homemade ProsciuttoHam

[PeskyWabbits 464]

Hello 

I used the top of leg joint (buttock).

Injected brine then sealed in a loose fitting poly bag in a brine solution for 3 weeks in the fridge.

Rinsed off then patted dry. As dry as you can get it.

Then wrapped in muslin and hung up in my spare room.

Then when guests came to stay, I moved it into the loft.

The oldest piece is 3 years, the youngest 2 years.

Don’t worry too much about any mould on the outside, it is the smell and moisture that will tell you if it has gone off. Dry = good, wet and smelly = you have problems.

 

 

 

 

[ginger beard 4,652]

Nice i bet but whats the benefit of leaving it 2/3 years.?

[delswal 3,817]

Feck me I've never kept a motor for 3 years never mind a piece of meat 

[PeskyWabbits 464]

45 minutes ago, ginger beard said:

Nice i bet but whats the benefit of leaving it 2/3 years.?

Hi

it gets the moisture out.

if you were doing standard bacon, you would take it from the brine, dry it off, then refrigerate it for another week before slicing and serving.

4 and 5 year old ham isn’t unusual.

the Italians keep theirs in caves rather than a West Yorkshire bedroom.

[DIDO.1 20,804]

So it's not cooked at all? Raw pork? Obviously I understand its cured