How to make Prosciutto, Part 4
Loading...
Loading...
5:40
Hot From The Kettle: Palma Proscuitto Prosciutto Project - The Curingby Montclaircentric4,881 views- 9:47
How to make Pancetta at home the right way part # 1by emoneyblue7,289 views
- 3:10
Home Curing of Prosciutto - Part One of Step Three.MPGby jdgallup8,308 views
- 6:56
Prosciutto di Parma Deli Training Videoby ParmaHamUSA7,636 views
- 4:45
What Is Bacon / How to Cure Bacon?by danieldelaney6,939 views
- 6:33
basturma step by stepby dnomyar9910,485 views
- 4:34
Hot From The Kettle: Capicola di Palmaby Montclaircentric4,727 views
- 4:33
Cuban Style La Caja China Pig Roastby hotfromthekettle3,723 views
- 4:02
Home Curing of Prosciutto - Part One of Step Oneby jdgallup13,256 views
- 3:27
how to smoke meatby sulnasker36,751 views
- 5:27
Nonno Pietro's home made Prosciutto recipeby soccioantonio15,890 views
- 5:08
Guido's Salami Making Tipsby 22sabres72,568 views
- 0:30
Lidia's Video Tips: Prosciuttoby LidiasItaly1,744 views
- 15:24
How to Make Cured and Smoked Sausageby JohnRockwell29,779 views
- 6:29
Travaglini - Prosciutto di Parmaby greylabstudio7,755 views
- 3:06
Making Salami 2009by imakevideo35,759 views
- 15:11
Preserving Meat Series - Salt Curing Hams and Bacons Part 1by lrfromme20,051 views
- 8:41
Build A Rocket Stove, Step-By-Stepby LDSPrepper165,449 views
- 9:48
How To Make Capicola John Scarpati Part 1by PassengerFilms4,292 views
- 1:51
Sopressata: Part 1by MeatScienceTV15,414 views
@92civy Your way is my way but i like the lard on it.
drumsck1 1 week ago
NO PART 5!!?? What the HELL!??
SBMPLYMA 2 weeks ago
so where is part 5? I'm curious to see how they turned out.
Tailback 2 weeks ago
@FutbolEspanol2010
Could you message me the procedure?
MrOhaiMark 3 weeks ago
similar to how we do it in Spain minus the lard
FutbolEspanol2010 1 month ago
The aitch bone is removed to aid is the cutting/serving of the finished product. In removing it one actually creates new surface area and needs to be careful about getting salt inside the created cavity. You are more likely to have something go wrong by removing the aitch bone than not. Just keep it salted and refridgerated during the curing process and it will be fine. Also, some add garlic/other spices to the cure. This is done for inferior hogs. Don't want to mask the Berkshire flavors.
wineguy2001 1 month ago
I am not sure on which Italian told him how to make this but it's very different from the way myself and my family make it. First off you have to uncover the joint cap, by taking the "H" bone out. This prevent rotting, Second he did nothing to the leg after he had received it. There was no effort put into preparing the meat for the curing process. But I suppose everyone does it differently. Maybe Lou didnt want to share the exact way he does it.
92civy 2 months ago in playlist More videos from hotfromthekettle
Is it prosciutto yet? How long does it hang with the lard?
AnotherAmateur 4 months ago
why do you keep the aitch bone in? no problems with rot? Im going to go grab a mangalista hog ham the end of the month. If you like berkshire look up this hog
mvinci145 4 months ago
what were the ingredient measurements in the lard coating?
pbplaya42 5 months ago