/ck/ - Food & Cooking

[Anonymous No.18870519]

I love prosciutto. How difficult is it to do yourself? How safe?

[Anonymous No.18870524]

>>18870519
>How safe?
Amerimutt moment

[Anonymous No.18870535]

>>18870524
English, actually.

[Anonymous No.18870538]

>>18870535
tomato, tomeito....

[Anonymous No.18870552]

>>18870519
>prosciutto
here you go
Prosciutto is made from high-quality pork legs. The meat is covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it's safe for us to eat it "raw"). Salting the meat also causes the flavors to become more concentrated.

After the salting process, the pork legs are washed, seasoned by hand (often according to a secret family recipe), and left to dry-age at a controlled temperature for 14 to 36 months. It is the combination of salt, air, and time that gives prosciutto its sweet and delicate flavor.

[Anonymous No.18870567]

>live in FL
>regularly bought publix brand prosciutto from publix
>move 10 miles south to still FL
>the three publix near me don't have it at the deli
>one told me it's never existed
what the fuck
i do not pay boars head prices for identical meat.

[Anonymous No.18870571]

Where can I find proper sites on curing meats? The jew fears homemade cured meat and refuses to show proper results on google.

[Anonymous No.18870622]

>>18870519
https://www.youtube.com/watch?v=sxPnHI7NY4k
Just make coppa (gabagool) before you move on to prosciutto.
Don't forget that tons of prosciutto get thrown out for 'turning' and that the ability to sniff out the bad ones is a coveted and rare skill. Don't want to poison yourself anon.

[Anonymous No.18870627]

>>18870571
or maybe you're just a lazy jew yourself
https://www.themanual.com/food-and-drink/how-to-cure-prosciutto-at-home/
https://www.wikihow.com/Make-Prosciutto

[Anonymous No.18870665]

>>18870622
We could learn much from him.

[Anonymous No.18870673]

>>18870622
somebody post ham sniffer, his dangers

[Anonymous No.18870823]

>>18870538
>gets his shit pushed in
>proceeds to be illiterate
wat?

[Anonymous No.18870826]

>>18870823
You will never be an Englishman, street shitter. Go back.

[Anonymous No.18871453]

>>18870622
If that's how they detect bad meat, I'm screwed. My sense of smell has been ruined by the biological weapon of covid.

[Anonymous No.18871605]

>>18870519
Apeaking as an Italian, making prosciutto requires quite a bit. You need to take a whole pork leg, cure and salt it, you need to hang it in a cellar for months or even years and to know/learn how to check it to see if it is going good. And in the end you get several kgs of prosciutto, so unless you are doing this for the whole extended family it is much better to buy some.
If you want to try to learn I suggest starting smaller, like salame or lucanica.

[Anonymous No.18872409]

Why bother? Black forest ham is superior

[Anonymous No.18872422]

>>18870519
make duck breast prosciutto, can be done in about a week or so, dummy easy.

[Anonymous No.18872437]

>>18872409
>why bother with prosciutto
>this prosciutto is better
You realise prosciutto just means ham, retard?
>>18872422
>make duck breast prosciutto, can be done in about a week or so, dummy easy.
You need ham to make prosciutto, retard, but you can make cured duck breast, sure.

[Anonymous No.18872452]

>>18870538
you switched the order of the saying you idiot

[Anonymous No.18872469]

>>18872437
>You realise prosciutto just means ham, retard?
So use the real adult word for it: ham

[Anonymous No.18872476]

>>18870519
just do it
takes like a year

[Anonymous No.18872478]

Make pancetta instead. It's easier to get your hands on a pork belly.

https://www.youtube.com/watch?v=UiTfPh9PHdc

Really good breakdown, I used it the first time I did it at home.

[Anonymous No.18872480]

>>18872452
Tomato tomeito, tomeito tomato

[Anonymous No.18872513]

>>18872437
I'm guessing you do nothing productive with your life. You can just say you're a loser instead of writing a bunch of words.

[Anonymous No.18872521]

>>18872437
>You realise prosciutto just means ham,
in italian
but in english it specifically means prosciutto crudo
to say duck breast prosciutto in english implies that the duck breast is cured in a way similar to prosciutto crudo

[Anonymous No.18872560]

>>18872521
>but in english it specifically means prosciutto crudo
So raw ham
>to say duck breast prosciutto in english implies that the duck breast is cured in a way similar to prosciutto crudo
Duck breast raw ham???

[Anonymous No.18872702]

>>18872560
go ask the deli for raw ham and eat it as is

[Anonymous No.18872755]

>>18872702
Why would I do that?

[Anonymous No.18872789]

>>18872755
because apparently you arent aware that english uses other languages to describe specific things rather than literal translations. so ask them for raw ham, they'll give you prosciutto, right?

[Anonymous No.18872799]

>>18872789
depends if the deli is staffed by uncaring min wagies or someone with actual knowledge

[Anonymous No.18872829]

>>18872789
Prosciutto in english is used to describe cured ham (which techincally is raw. So Duck breast prosciutto means Duck breast cured ham, but you duck breast isn't ham.

[Anonymous No.18872838]

>>18872560
yea you get it i dont know what your confusion is

[Anonymous No.18872855]

>>18872409
Never tried, i suppose it's similar to speck?

[Anonymous No.18873084]

>>18872855
No it's better. Also I cut off the fat to make snacks/house fires according to my smoke detectors

[Anonymous No.18874626]

Love me prosciutto. Had it for breakfast.

[Anonymous No.18874642]

>>18874626
And dinner.

[Anonymous No.18874649]

>>18874626
Thats ham

[Anonymous No.18874651]

>>18870567
Go to a nearby Aldi and you’ll find it, and for way cheaper than Publix.

[Anonymous No.18874655]

>>18870519
like, all you need for something like biltong is a dry environment that flies cant get into. i cant imagine this is much different.

[Anonymous No.18874814]

I've had prosciutto three different times from 3 different stores and I just don't fucking get it. It's just...meh. Capicola blows it the fuck out of the water to the point to where I don't even know why prosciutto exists in the first place when Capicola mogs it every time.

[Anonymous No.18874835]

>>18872480
tomato tomato tomato tomato tomato tomato

[Anonymous No.18874843]

>>18872422
I need to get in on that. I'm drooling just looking at the pic.

[Anonymous No.18876396]

>>18870665
If he's the expert, one wonders just how many amateur ham sniffers there are.

[Anonymous No.18876407]

>>18870519
>I love prosciutto. How difficult is it to do yourself? How safe?
easy to do, hard to master, you will probably fuck it up

[Anonymous No.18876549]

>>18870519
You will need a sanitized space where you can accurately measure and control the temperature and humidity. Anon here >>18870552 describes the process simply and this is more or less the gist of it. You will need to salt and use nitrites to cure a high quality large ham that's been skinned, boned and trimmed. DESU home dry-curing meats simply isn't worth the investment unless you live in a particularly dry environment because of the time you need to invest into curing it and maintaining an appropriate temperature and humidity level or else it'll spoil which is the reason there aren't many "how to" guides online. That's why northern countries historically have wet-cured pork through brining to make it into bacon, English ham etc., which is also more economical in that the process might take a week instead of a year minimum. This is why countries that dry-cure ham typically only use small slices of it and the reason that it costs a lot more than bacon. If you somehow have a huge surplus of pork and you live in a northern climate it's much more practical to learn how to brine bacon or smoke sausages.

[Anonymous No.18876555]

But if you want to try dry curing as an experiment, >>18872422 is the much more practical option. I made duck serrano ham for Christmas this past year.

[Anonymous No.18876573]

>>18870519
It's not that hard really, but having the right conditions to let it cure it the difficult part. I used a small wine fridge once.

I made a little rack that fit inside and I hung it in there and placed a little fan in there to circulate the air, I also wdged the seal open a bit in some key spots to allow for air to flow in and out.

It didn't work.

[Anonymous No.18876576]

>>18870519
bresaola > prosciutto

[Anonymous No.18876956]

>>18876555
>duck serrano ham
kek

[Anonymous No.18876987]

>>18870552
>washed
Oh nooooo

[Anonymous No.18877505]

UHHHH OP I THINK YOU MEANT "HAM"

[Anonymous No.18878166]

>>18874626
heh we should call you prosciutto pete

[Anonymous No.18878177]

>>18874814
sometimes if the individual slices are too thick its a chore
sometimes if its a package and its got granular salt its annoying
but warmed prosciutto on a panini or fresh toasted roll or whatever is better than warm capicolla for me