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/ck/ - Food & Cooking

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9918363 No.9918363 [Reply] [Original]

Made my first prosciutto, how does it look?
Took me 8 months in my curing chamber to cure an 11 kilo leg, final weight was 6.5 kilos, it cured way faster than I expected.

>> No.9918383
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9918383

m'chamber

>> No.9918386

My experience with prosciutto is limited to pre-sliced unfortunately, but I think that looks great and I would definitely love to try it. I hope to be able to set up a curing area someday, that's really cool anon.

>> No.9918420

>>9918386
Process was pretty simple. I could have probably pulled it a month or 2 ago had I weighed it. It tastes pretty good, not too salty like the presliced.

>> No.9918448

>>9918363
Hey man that is pretty cool. I love hobbies like that. My family has grown a lot of our own food for years so anything you do by yourself is neat. It looks really good and I'd try it.

>> No.9918481

>>9918363
looks bretty gud

>> No.9918507

>>9918448
I’ve done a few pancettas and some sausage as well. I’m hoping to do a salami soon but the process for that is a bit more complicated since you have to introduce a mold culture.

>> No.9918513

>>9918363
beautiful my friend, i hope it tastes delicious. i would love to try and make prosciutto but i dont have the room, ill have to stick to making bacon for the time being.

>> No.9918526

>>9918363

more pictures OP please, I fucking love home curing

>> No.9918594
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9918594

>>9918526
Same one. I’m too lazy to look through my phone to find cured sausage and pancetta. I’m doing 2 more pancettas this month though

>> No.9918600

>>9918513
I want to make bacon this month. Do you do a week long cure then smoke it?

>> No.9918634

>>9918363
who else do you have in the curing chamber

>> No.9918642

>>9918363
It looks like you should sciutt yourself.

>> No.9918644

>>9918634
I don’t have anything in it right now. I’m going to start some more stuff this month.

>> No.9919065

>>9918363
pro-skweeto

>> No.9919113

>>9918363
Looks beautiful. Can we see some slices?

>> No.9919847

>>9919113
When I get home tonight I’ll cut into some

>> No.9919852

>>9918363
Did you purchase a curing chamber or rig one up in an old refrig with a humidifier and thermostst?

>> No.9920164

>>9919852
I’m a refrigeration mechanic by trade so I made a chamber using an old fridge. The one I have doesn’t have an evaporator with a fan so I had to install a small dehumidifier to get the moisture out of my meats. Works excellent though because I can hang 8-10 legs of prosciutto if I want to.

>> No.9920401

>>9920164
>dehumidifier

Interesting. I was under the impression that standard refrig humidity was @ 40% and that causes the surface of the hams and sausages to dry too rapidly and trap moisture in the interior leading to spoilage. I thought you had to install a humidifier to increase humidity.

>> No.9920406

Looks kinda weird.

>> No.9920645

>>9920401
A traditional fridge has an evaporator coil with a fan blowing the air across it. The one I have is just a shell so the humidity in the box remains too high (90%).

>> No.9920681

>>9918363
congrats you made old ass crusty pig jerky

>> No.9920989

>>9920681
>prosciutto
Yeah it doesn't really appear to have to same texture or color that prosciutto is supposed to have.

>> No.9921016

>>9918363
What are you gonna do with it?
Also what makes it prosciutto instead of ham?

>> No.9921035

>>9918363
Damn OP. Looks pretty good.

>> No.9921105

>>9921016
Great question, and i must say i was hoping for it.

The thing is that prosciutto is the same thing as ham; It's just that i, like all "Italian americans" are such a massive faggot, but also that i because of my lack of personality use these italian terms to get attention from other people.

>> No.9921118

>>9921105
Oh okay, so it's not prosciutto then.

>> No.9921125

>>9921118
Well, yes... but also no.

>> No.9921198

>>9921105
Well it works i guess. Enjoy your dried ham.

>> No.9921211

>>9918363
Was just thinking about learning curing and aging
Any protips?

>> No.9921255

>>9921016
Not OP but prosciutto is aged longer than an american country ham and the american ham is cold smoked, so there's those thats. Tuscan prosciutto also adds a number of spices.

>> No.9921276

>>9921016
Ham is usually brine cured for a few weeks then smokes. I’m going to try and make one this month along with some bacon since I’m turning an old bbq into a smoker