Should I worry about bugs or other pests getting on the meat while it hangs? You mentioned pepper being a repellent! Have you had any bag experiences. If hate to waste a good cut of meat.
The prosciutto that you are making and leaving outside in the garage in February it’s cold, but for six months that would make it August is it still in your garage or in the refrigerator?
Great video Can I hang it in my extra refrigerator I have in my shop . And do I need to outva bucket of water in there also and how long should I leave it. I will be doing a should also. And can I use a Boneless pork butt also. Thank you
As long as the fridge is not to cold, the water would be good if your humidity is low. Full leg no less the 6 months ideal 8-12 months, pork but is a different method, you make capicolli with that see my video on that. on my video I use a pork loin but pork butt same method ruclips.net/video/CHsdrzF1Ato/видео.html
@That's Aroma! Arrusti e Mangia Mangia It's just a front shoulder of a pig And I have a refrigerator temperature gauge it stays in the gray temperature that says refrigerator. How long do you say for a front shoulder not big ham until it's ready? And what do you mean low as in humidity for I know if it need a bucket of water or not and if humidity gets to high do I take bucket out. Thanks
Great video. When you reference the temperature as plus 2 or plus three are you talking about celsius to fahrenheit? Would love to see how they look when the are fully cured
Thanks for the videos. You say that the hind legs hang for 1 year, and that the temp during the winter is 1C to 3C... what is the temp during the summer months, and wont the meat spoil if it gets above 20C?
In the summer I usually bring it in to my cantina down stairs as long as you can keep it cool dry place your good allot of times even 8 months is good to go
I’ve seen it done, but you have to salt and dry it butterflied. I guess it’s difficult to keep the ham tight enough as to avoid air and mold from reaching the inside - unless you can design a press you can hang with the ham and continue to press as it ages.
![YoungBoy Never Broke Again - Sneaking [Official Video]](http://i.ytimg.com/vi/1ILUps2zDFU/mqdefault.jpg)
I am going to do 2 of these. Would you suggest weighing them in the beginning, and then ready to eat once they are 70% of their original weight?
Should I worry about bugs or other pests getting on the meat while it hangs? You mentioned pepper being a repellent! Have you had any bag experiences. If hate to waste a good cut of meat.
Hi, love your channel, just one question. Temperature on plus two? Which units are we talking about? We work on Celcious here.
Hi and thank you Yes plus 2 celcious
The prosciutto that you are making and leaving outside in the garage in February it’s cold, but for six months that would make it August is it still in your garage or in the refrigerator?
Thank you!!!
your very welcome good luck!
Great video
Can I hang it in my extra refrigerator I have in my shop .
And do I need to outva bucket of water in there also and how long should I leave it.
I will be doing a should also.
And can I use a Boneless pork butt also.
Thank you
As long as the fridge is not to cold, the water would be good if your humidity is low. Full leg no less the 6 months ideal 8-12 months, pork but is a different method, you make capicolli with that see my video on that. on my video I use a pork loin but pork butt same method ruclips.net/video/CHsdrzF1Ato/видео.html
@That's Aroma! Arrusti e Mangia Mangia
It's just a front shoulder of a pig
And I have a refrigerator temperature gauge it stays in the gray temperature that says refrigerator.
How long do you say for a front shoulder not big ham until it's ready?
And what do you mean low as in humidity for I know if it need a bucket of water or not and if humidity gets to high do I take bucket out.
Thanks
@@titechaintrappers2492 Front shoulder 3 months keep a bucket of water under
Great video. When you reference the temperature as plus 2 or plus three are you talking about celsius to fahrenheit? Would love to see how they look when the are fully cured
Celsius, Im going to be cutting one open next month Ill have a video
Celsuis
@@thatsaromaarrustiemangiama113 looked through your videos but didn't see the one of you cutting into it
Can you age a prosciutto in a functioning refrigerator if the refrigerator had no other contents besides the prosciutto?
Thanks for the videos. You say that the hind legs hang for 1 year, and that the temp during the winter is 1C to 3C... what is the temp during the summer months, and wont the meat spoil if it gets above 20C?
In the summer I usually bring it in to my cantina down stairs as long as you can keep it cool dry place your good allot of times even 8 months is good to go
@@thatsaromaarrustiemangiama113 Thanks man, well done for the channel. BR
how did these turn out?
how long did you hang em for?
They turn out great hang for 8 to 12
months
Have you ever tried deboning the front or rear quarters before making prosciutto?
No I always do bone in
I’ve seen it done, but you have to salt and dry it butterflied. I guess it’s difficult to keep the ham tight enough as to avoid air and mold from reaching the inside - unless you can design a press you can hang with the ham and continue to press as it ages.