Make Prosciutto
The pig is an animal which has brought people a wide variety of meats. Prosciutto is Italian ham, that has been cured and dried. When you learn how to make prosciutto, you'll discover you have been missing out on an easy process that can get you a delicious ingredient that may otherwise cost you a pretty penny if bought in the store. The curing process can be either dry or wet. Prosciutto can be used in numerous dishes and can be served cooked or raw.
Steps
- Buy a leg of the pig, approximately 10 to 12 lbs. (4.5 to 5.4 kg).
- Wet cure the pork with brine, for one way to cure and make prosciutto.
- Create salt water brine with 2 to 4 cups (473 to 946 ml) of sea or kosher salt per 1 gallon (3.79 L) of water. Place the pork in the pot of brine. Make sure the meat is completely covered.
- Place the pork still in the brine in the refrigerator for 3 to 4 weeks. Stir occasionally.
- Rinse the meat with cold water. Use paper towels to pat it dry.
- Cold smoke the pork in a smokehouse or smoker by hanging on a hook for 7 to 10 days.
- Dry the prosciutto for 4 to 5 months in an area that is cold and well ventilated.
- Dry cure the leg of pork to make prosciutto a different way.
- Dry the piece of meat thoroughly using paper towels.
- Season your leg of pork with dry or liquid ingredients. You can use garlic and pepper or liquids such as bourbon or brandy. Rub the seasonings into the pork or pour the liquid all over the meat.
- Use 3 lbs. (1.4 kg) of sea or kosher salt and cover the pork completely.
- Place the leg of pork onto a rack and place the rack into a pan. The salt will draw the moisture out of the meat and the pan will catch the drippings. The rack also allows for air circulation.
- Put the pork and pan into a sealed plastic bag and place in the refrigerator for 4 to 6 weeks.
- Rinse the meat with cold water.
- Wrap the prosciutto in cheesecloth and hang it in a dry, cold place for 6 months to 2 years.
Tips
- Use sea or kosher salt for more flavor.
- Seasonings can be added again before hanging to dry for the long term.
- Prosciutto can be made in a refrigerator or any cold, drafty place.
- Sugar can also be added to your brine.
- When cold smoking your leg of pork, use wood such as apple, cherry, hickory, maple or oak to get different flavors.
- Prosciutto can be dried for up to 2 years.
Warnings
- Prosciutto that has grown black mold should be thrown away.
Things You'll Need
- Large Leg of Pork
- Kosher Salt
- Seasonings
- Water
- Large Pot
- Pan with Rack
- Paper Towels
- Large Plastic Bag
- Cheesecloth
- Refrigerator
