tag:blogger.com,1999:blog-9190984942207410953.post2815331962935284162..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Prosciutto CrudoJasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-9190984942207410953.post-36263067053392562262017-04-11T19:53:30.864-04:002017-04-11T19:53:30.864-04:00as long as the bag doesn't leak, it should be ...as long as the bag doesn't leak, it should be fine.<br />I used a big trash bag if i remember<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-13174370615194891162017-04-11T19:35:41.392-04:002017-04-11T19:35:41.392-04:00Question on the bag. I picked up a leg and after ...Question on the bag. I picked up a leg and after taking the skin off part of it and trimming, I got it to 22.2 lbs. I didn't have a bag large enough so I put the salted leg in the bag that it came in, then a "clean" unused garbage bag over it in the opposite direction, and then another "clean" unused garbage bag over that in the opposite direction. <br />How did you seal loosely seal your bag and/or what bags did you use? <br />Do you think it's ok sitting in the bottom of my garage fridge this way or do you recommend I buy larger bags that I can heat seal or vacuum seal?<br />Thanks in advance!Anonymoushttps://www.blogger.com/profile/13236104724898008484noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-27933415481707517022017-03-30T21:38:45.082-04:002017-03-30T21:38:45.082-04:00You're right tpaul. I should have clarified. W...You're right tpaul. I should have clarified. When i made this, it lost about 9% before i applied the sugna. I found this to be a bit too little and the meat was a bit too wet.<br />My next prosciutto i let it lose about 20% and it was perfect. I will update the post.<br /><br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-81971180723622596722017-03-30T21:29:53.483-04:002017-03-30T21:29:53.483-04:00Wonferfully clear page, thanks. I do ,however, ha...Wonferfully clear page, thanks. I do ,however, have a question. You indicate that the sugna is applied as soon as it has been cured, lost about 9% of weight. One of your answers<br />Jasonmolinari said...<br /><br /> No mold on prosciutto. After the leg has lost about 20-25% of its weight, you apply the larding to protect the exposed flesh.<br /> June 26, 2015 at 10:47 AM <br />says otherwise. ¿Could you please clarify?<br />Thank you so much.Paulguadhttps://www.blogger.com/profile/14275905427247161587noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-77525448109513850382017-03-28T08:20:45.834-04:002017-03-28T08:20:45.834-04:00The skin and the sugna really slow down the drying...The skin and the sugna really slow down the drying which allows it to<br />Go longer than a culatello. Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-6330699716515027842017-03-28T01:52:28.721-04:002017-03-28T01:52:28.721-04:00You left it like a lot more time than cullatello, ...You left it like a lot more time than cullatello, would you say thats the reason it is better? or the prosciutto process itself (the sugna, the skin, the bone, etc.) makes some difference also?Iconoclastahttps://www.blogger.com/profile/02776550089447273758noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-45052992254322936022017-02-03T21:14:47.320-05:002017-02-03T21:14:47.320-05:00Excellent! Good luck Excellent! Good luck Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-30004995604079020622017-02-03T21:14:25.531-05:002017-02-03T21:14:25.531-05:00This comment has been removed by the author.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-11117279923611403012017-02-03T20:25:16.088-05:002017-02-03T20:25:16.088-05:00So I had the prosciutto back in salt for a couple ...So I had the prosciutto back in salt for a couple of days. Rinsed, but didn't soak it and hang it to dry.<br />No smell :)<br />I think we are in for a tasty treat in about 18 moAnikohttps://www.blogger.com/profile/04080667425547170678noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-68783812360267713442017-01-18T21:56:29.420-05:002017-01-18T21:56:29.420-05:00Thanks for your helpThanks for your helpAnikohttps://www.blogger.com/profile/04080667425547170678noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-59745226965081191052017-01-18T21:12:49.370-05:002017-01-18T21:12:49.370-05:00Yes. It's possible.Yes. It's possible. Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-91553094609741416952017-01-18T21:10:39.709-05:002017-01-18T21:10:39.709-05:00I have a feeling that that last 24 hour soak got i...I have a feeling that that last 24 hour soak got it going the wrong direction.<br />The skin was tacky after 3 days. <br />Anikohttps://www.blogger.com/profile/04080667425547170678noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-90726534428060837462017-01-18T21:02:25.763-05:002017-01-18T21:02:25.763-05:00No fan needed as long as air can get all around it...No fan needed as long as air can get all around it. <br />Putting it back in salt is going to make it too salty most likely. Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-65309591441387803742017-01-18T20:17:09.694-05:002017-01-18T20:17:09.694-05:00Will leave it in salt for an othe 30 days to be su...Will leave it in salt for an othe 30 days to be sure, than rinse with vinegar and hang with a fan going.<br />Thanks<br />Anikohttps://www.blogger.com/profile/04080667425547170678noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-16101324638637708022017-01-18T20:03:41.504-05:002017-01-18T20:03:41.504-05:00Oh. There should be airflow to allow the skin to s...Oh. There should be airflow to allow the skin to start drying. You can try rinsing the whole thing in vinegar then water and hanging somewhere where air can get to all sides. See if it still smells after that. Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-64568497436650759332017-01-18T19:58:34.117-05:002017-01-18T19:58:34.117-05:00Thanks,
I guess I would say it wasn't pleasant...Thanks,<br />I guess I would say it wasn't pleasant. <br />The skin surface was kind of tacky too.<br /><br />There wasn't much airflow as it was hanging.<br />Anikohttps://www.blogger.com/profile/11038416323583988917noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-92029045166835996532017-01-18T19:52:18.235-05:002017-01-18T19:52:18.235-05:00I guess it depends on what you mean by "funk&...I guess it depends on what you mean by "funk". It shouldn't smell rotten or sour or<br />Nasty. It can smell funky in a good meaty way. Really hard to describe smells especially "funk". I'm not sure I can help. 3.5% salt for 50 should be properly cured. Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-17330584741082258512017-01-18T19:45:52.067-05:002017-01-18T19:45:52.067-05:00I have a question on making prosciutto.
I'm wo...I have a question on making prosciutto.<br />I'm working with a 21 lb leg. It was in 3.5% EQ for 50 days under weight.<br />Soaked in water for 24 hours than hang in my garage at @40F for 3 days<br />Today I started to smell a bit of funk.<br /><br />Is that normal?<br /><br />I repacked in a bag, put it under weight and hoping that if I leave it for an other 30 days it will be fine.<br /><br />Any thoughts?Anikohttps://www.blogger.com/profile/11038416323583988917noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-11494049915549654552016-10-29T23:44:51.855-04:002016-10-29T23:44:51.855-04:00hi jason, i have tried a proscuitto following your...hi jason, i have tried a proscuitto following your method in this blog. i have salted and dried my leg of ham and applied the sugna a week ago. this morning i noticed some cracking in the sugna, why do you think this would happen?<br />Anonymoushttps://www.blogger.com/profile/10705751072070104718noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-73379043571091690212016-10-20T08:37:21.867-04:002016-10-20T08:37:21.867-04:00If you're equilibrium curing keep the brine or...If you're equilibrium curing keep the brine or your salt % will be off. Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-67931980338615276592016-10-19T14:52:51.477-04:002016-10-19T14:52:51.477-04:00Hi my leg has been curing for 3 days now and there...Hi my leg has been curing for 3 days now and there is lots of liquid brine in the bag.do I keep it or should I discarded? ThxAnonymoushttps://www.blogger.com/profile/16998010379239581743noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-1484114785646028022016-08-12T01:59:43.972-04:002016-08-12T01:59:43.972-04:00Today i decided to try do it. Thank you for this a...Today i decided to try do it. Thank you for this article!<br />Here is nice <a href="http://www.ictdirect.fi/20165" rel="nofollow">headhunting company</a> for everyone. Check it to hire an ICT professional.Anonymoushttps://www.blogger.com/profile/04901107739486665641noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-54221298527592800042016-08-07T20:33:06.500-04:002016-08-07T20:33:06.500-04:00i they were already 12-18 months old, i would exp...i they were already 12-18 months old, i would expect they're perfectly fine. Many hams, spanish and southern american, go through a summer "sweat" by design.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-18260724872884777772016-08-07T20:17:13.676-04:002016-08-07T20:17:13.676-04:00So I've had legs hanging for ~12-18 months (2 ...So I've had legs hanging for ~12-18 months (2 legs) - while on vacation the chilling unit went out - so the legs saw 70F / ~99% RH, leading to mold , mostly on the sugna, green and white. Are they garbage?Anonymoushttps://www.blogger.com/profile/08520657885507499448noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-24721359075950359152016-07-22T14:01:00.756-04:002016-07-22T14:01:00.756-04:00ADding it in 2 phases maybe allows you to be sure ...ADding it in 2 phases maybe allows you to be sure it's all being absorbed rather than falling to the bottom of the bag? I'm not really sure.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.com