Prosciutto Preparation
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Uploader Comments (mikepal2)
All Comments (40)
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@paintballplus20 Indeed! However, this is not the correct process. I study food technologies in parma, and this is not the way to operate.
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@madisonelectronic You just ignore this product
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@paintballplus20 LoL... indeed it works!! I study food science and technologies in parma. I almost cry because of this video!!! :) :)
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@natyitaly87 YUP I THINK YOUR CAPS LOCK BUTTON WORKS!
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@natyitaly87 Aw shaddupa you face.
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This is how I make it
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I use to work for a provisions company & delivered to butchers across NJ & NY. I use to love watching the old world Italian masters prep & cure the meats like this & see the product hanging in the back rooms.
It was amazing & I learned so much where now I make my own cured meats.
It truely is a art comperable with wine making(which they taught me too)
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I have and old fridge which I'm thinking to use for this purpose, do you think that a fridge can give the 60s numbers I have to aim for set completely on high? I live in central america so there is no way I can get that low temp thanks to mother nature, at least for more than a few days a year.
robertof84 1 year ago
@robertof84 Setting the fridge on high may be too cold. A fridge should keep food around 40 F typically. I would play around with the settings. Give it a try. As long as your fridge is exchanging the air somehow you should be fine. Good luck.
mikepal2 1 year ago
Hello… Thanks for this video and nice job to Tony the butcher. Q: What temperature is kept while on the 21 day salt table? Also do you need to get the salt completely under the skin in all portions? Is it ok to wash the pork down with wine before peppering and hanging?
johnnybagofdonets 1 year ago
@johnnybagofdonets
Hello, The temperature should be in the mid to low 60's.(Fahrenheit-obviously) Our salt table is in the same room that they are hanged for the year. We only put salt under the skin by the ankle. We pack it in pretty good there. I am not sure on the wine, but I think it should be fine. I am not sure that Tony the butcher does this for each one, but it was mentioned as an option) Good luck
mikepal2 1 year ago