Thanks for watching Everyone! This is going to be a long one... I will do a few updates along the way, but the tasting will be in October 2020. *Here is the whole series* Prepping the hog leg:ruclips.net/video/_QSjziczYYg/видео.html Making Prosciutto Crudo: ruclips.net/video/x5udiB2e_0s/видео.html 5 Month Update Video: ruclips.net/video/qsOqjABpUOQ/видео.html The final October 20202 tasting: ruclips.net/video/yYcfwDzxclA/видео.html
Don’t you hate it when you see videos like this then immediately order whatever it is they’re cooking? I’ve done pancetta and bacon already, prosciutto is next I guess.
The salt itself isn't kosher, it is used to make meat kosher by drawing the blood out. Kosher salt is usually large flattish crystals as opposed to table salt which is small, fine, squarish crystals. Kosher salt draws out liquids without going into a mushy paste like table salt would, making pouring off the drawn out liquids easier and then rinsing it off and cleaning up when cured a simple job.
Thanks for this recipe. My late mom, who was first generation Italian-American, once smuggled a whole prosciutto back to the USA, hanging between her legs. It was before TSA did scans and Xrays... she was fearless.
Right after the new year is when the markets put the whole pork leg and shoulders on sale here in Ontario. This is when my family, all my family, make sausages, salami, and prosciutto. The recipes vary slightly but the basic technique is always the same. You are going to have a great prosciutto there Glen. Now remember, we make them every year so we have one ready to eat just as we are starting a new one so we don't have to wait a whole year to enjoy prosciutto. They are fairly simple to make, they just take time which is why it costs $50 Kg and upwards at the deli. Great video!!
Great video. I do exactly this process but press the leg while in the salt using a large tile and a few bricks wrapped in foil for weight. Also flip it every other day.
Never noticed the BrewHouse channel? ruclips.net/channel/UC9RYWYB80xvstGUkkahaUuwvideos It doesn't get the views this one gets. Maybe Glen could give it some life again in the future.
@@Kinkajou1015 thanks for the link, I have been looking for the videos of the brewery in this channel since he mentioned it once, I didn't even though that he had another channel and I was going crazy trying to find them in the main one
This is one of those video series that you wait to talk about until AFTER, and release a multi part series over a month on it. What kind of monster shows something this cool, then expects us to wait a WHOLE YEAR for the payoff? /shakes fist
Hi Glen. For almost 10 years I have made JAMON SERRANO in my way but with some training in Spain. The basic rule about the time per Pound is ONE day per KILO (2 pounds) of meat. Then you must add some days more if the ambient temperature is to low. ( about 5 Celsius or less) That is because the meat stretch due the low temp. So, personally I applied half day more per kilo in that case. Always I have started this process when the ambient temperature does not rise over 13 0r 15 Celsius degrees . Congrats for your video, always is helpful to hear other ways and experiences . The see salt from pacific ocean is magnific and we also seal with pork fat the exposed part of the leg. Best regards from souther Chile.
This was interesting and entertaining. It also made me realize that due to space constraints, lack of patience, and the frequency at which I consume prosciutto, I'm better off heading to the deli and grabbing a couple hundred grams at a time for my needs.
I’ve cured quite a few of my own hams i only pack about 5 lbs of salt I find 14 days in salt and four months hanging it’s perfect any longer than four months To me is an acquired taste and a little to salty past 20 days I also wrapped my legs and non-waxed Butcher paper and ham sock These are country hams is there a difference with prosciutto by the way I live in Massachusetts and my home was built in 1860 Perfect place to hang hams I have 8 kids and 18 grandchildren when the cure is done I have the family over and the kids call it Celler ham lol
I've been making prosciutto's for about ten years averaging between 2 -4 per year. They hang in full view from beams in a combination utility room and secondary kitchen. When fresh out of the salt cure the hams are a sickly pale white (not unlike a corpse) and not at all pleasing to the eye. To remedy this I rub paprika over the entire ham before hanging. The biggest issue with prosciutto is utility. Cutting them up and freezing or refrigerating chunks works however the visual is lost as well as starting the acceleration of drying out. Traditionally a leg would be racked and readied for casual passers by, friends and family, to slice and enjoy with the surrounding appetizers and such, wine, bread, fruit and olives. With proper care of the racked leg the prosciutto could be enjoyed over several days. Rare to find similar type gatherings nowadays.
@@barneynorthrop8344 it turned out great! it still had 18kg when it was finished, because the pig was about 3 years old (we raise them by ourselfs) and didn't have that much water in the meat to begin with. I had to debone the whole thing and cut it into pieces and vacuum-seal it. I have already two new prosciuttos hanging.
I visited a prosciutto ‘factory’ in italy. Hams were drenched in salt solution and placed on a wire shelf to dry 2 weeks. Then open meat end was covered with fat/pepper mix. Then hung to dry 1 or more years in climate controlled rooms. 40,000 hams. Many pics on web for those interested.
Watching the tutorial, and thinking to myself, as the things came up, Yeap, I can get the 50 pounds of salt. Yeap, I have a food safe container large enough. Yeap, have a place I can put it in a chilled environment. Yeap, I can even get the dressed leg. Then along came the 12 months waiting time. Nope.
LOVE that you do big projects in the kitchen including this amazing make-an-ingredient type of food project. Magazines sometimes offer "weekend" cooking projects while you offer lucky us weeks to months-long how-tos . . . now to even a year-long cooking project. Fascinating! Thank you, Glen.
Thanks. I just hung a pork shoulder that I buried in rock salt. I have another one in the salt that I put liquid smoke and brown sugar on. In some months, I'll have some good eatin
Hi Glen, I'm wondering what's the correct temp and humidity to hang the pork for curing? I tried to make one before but it came out tasting a bit funny, I did use crisco instead of lard and maybe that was the issue.
I made 2 home made prosciutto's about 8 years ago in Los Angeles California ! They turned out ok for my first try , the only thing different i would have done was to shorten the amount of days in the salt, they didnt sooil but i think it was a tad too salty! One thing I saw you do wrong was that bone near the ball joint needed to be removed and some meat trimming around that ball joint to fully expose it would be recommended! The other place where it could spoil is the hoof area Italians cut the hoof off and pack as much salt into that hock area as you can !
I came across the actual tasting video which lead me here. I used to do this with my dad when I was a kid. He used to massage the hell out of the leg to get all the blood out I would be dabbing the bone to get the blood. We used to do 4-5 at a time, since there couple of family friends that would some too. With the off cuts would be turned in chorizo.
I think this may make a solemn T-shirt, "rub on the fat".. I think I'll get the hat, it's a toss up between that and a red one leading me to greatness again.
I will try this next year after I buy my larger property away from my beach town. To have the space to do these things is always my issue. Can’t wait to move to a rural area. And get a commercial freezer.
Will any fridge do ? Just as long as you have the space or do do you need a curing fridge? Great video by the way . Fully enjoyed watching the whole process with the pig .
Hi @Glen and Friends Cooking. Awesome video. I’m just branching from homemade cheese making to homemade charteurie, salumi etc. and this video is great. What temperatures etc is your basement at for the hanging. My cheese cave is regulated to 13’ C, which may not be cold enough.
Very interesting and I’m looking forward how the project evolves. 1.step curing pork, I mostly use the equilibrium method, by rubbing 3% Salt in relation to the total meat weight onto the ham. Lucky me, I some years back I had the chance to tour the Parma facility in San Daniel near Udine, Tuscany. They use the equilibrium method with rathe corny sea salt. Either way it will produce a nice prosciutto, taste might vary slightly.
about the pork leg its reccomended to add red pepper as well we add it around here we do the same process around Bulgaria and we don't call it prosciutto we call it БУТ(it means pig's leg or just anytype of leg generaly) and we have a festival relating to it in Elena
I wonder who the first person was to think "Hey, let's cover this hog's leg in salt for a month then let it hang from the ceiling for a year after we've covered it in pepper and lard before eating it."
Nobody thinked that, they just wanted to conserve food, they had to do the pig slaughter and conserve the food over a year and salt was one of the best ways to do it.
Man, Glen explains it entirely in the video... The salt, the hanging, the pepper and the lard are all to preserve it. You can't eat a whole pig before it spoils... and it turns out that the stuff you do to prevent it from spoiling makes it taste better.
Pemmican works with just air drying and then mixing with fat. The fat is maybe more about fat starvation than preservation. Covering with salt like here is probably modern.
The lard keeps the surface soft so that moisture can escape. Without the lard, the surface would dry quickly and get really hard - trapping unwanted moisture inside. Leading to spoilage.
He also said My Grandmother would store cooked beef in buckets of lard .The would heat the lard .Then put the cooked beef in empty bucket and pore the melted lard in untill bucket was full .
Don't butchers normally take out the femur bone to make it easier for slicing the ham afterwards? Or do they leave it in? I don't know, but that's just what I assume would happen. Love your videos.
I was expecting this video next week, but I'm not going to look a gift prosciutto in the the trotter. If it turns out on one of your checks and it's not going right will you call Jamie in to see if he can advise what he thinks went wrong and if it's salvageable at all? Also will you be inviting him to try a bit of the final product?
Awesome! Good job! Now the wait. About the salting: In my early experiments with salting whole muscle meats I have come to realize that either, I have a low tolerance for salt or people are not being totally honest in their salting methods. I, like you, have salted meats according to similar recommendations of others and ended up with an overly dried and overly salted end product. Since then I have followed my own logic-using similar salting techniques used in my salami recipes with much success. Also, unless I’m using a fatty leg like that of an ibérico pig or other high end breeds, curing commercial pork past eight months will leave you with a very dried end product. Lastly, I like to add the sugna after one or two months of hanging in the curing room. It allows for better moisture loss in a 65% RH room.
Glen & Friends Cooking Thank you! Bacon curing is different than bone-in curing. But like I’ve said earlier, I solved the issue by applying techniques I already use when making my salamis and other whole muscle meats like capicola, including other smaller bone-in meats. This is your first prosciutto. Hope it turns out well!! Can’t wait until 2021!!!!
![Eminem - Somebody Save Me (feat. Jelly Roll) [Official Music Video]](http://i.ytimg.com/vi/Vwa0HenQMi4/mqdefault.jpg)
Thanks for watching Everyone! This is going to be a long one... I will do a few updates along the way, but the tasting will be in October 2020.
*Here is the whole series*
Prepping the hog leg:ruclips.net/video/_QSjziczYYg/видео.html
Making Prosciutto Crudo: ruclips.net/video/x5udiB2e_0s/видео.html
5 Month Update Video: ruclips.net/video/qsOqjABpUOQ/видео.html
The final October 20202 tasting: ruclips.net/video/yYcfwDzxclA/видео.html
That's so cool! I can't wait glen!
Good things need time
Gettings from south America
It will be well worth the wait and a fantastic project.
Glen & Friends Cooking a once a week timelapse would be very cool come next year 👌 love ya work
Who's here after the 1-year reveal video? Good work Glen!
Don’t you hate it when you see videos like this then immediately order whatever it is they’re cooking?
I’ve done pancetta and bacon already, prosciutto is next I guess.
Me
im still waiting for the update of the prosciutto 😂😂
@@elmayor6054 he already mad the proschiutto update
Me too
The irony of using kosher salt to start the pork curing process, lol
Was thinking haha
Kosher salt is called that way because it’s used to draw blood out of meat to make it kosher. It should therefore be called “koshering salt”
The salt itself isn't kosher, it is used to make meat kosher by drawing the blood out. Kosher salt is usually large flattish crystals as opposed to table salt which is small, fine, squarish crystals. Kosher salt draws out liquids without going into a mushy paste like table salt would, making pouring off the drawn out liquids easier and then rinsing it off and cleaning up when cured a simple job.
Still funny 😆
@mcdonaldc1989 ....plus no nanoparticles for anti - clumping, as you will fnd in regular table salt.
Take a picture a day so we have a time lapse please! :)
I love this idea! That would be a lot of work, but cool to see.
Well maybe a picture a week, or a month 👍
@@GrillTopExperience Not at all. Literally almost any cheap security camera can be programmed to do this.
Anyone remember James Barber, the Urban Peasant? Was on CBC when I was young, got me into cooking. Glen does the same for me now. Love this show!
Thanks for this recipe. My late mom, who was first generation Italian-American, once smuggled a whole prosciutto back to the USA, hanging between her legs. It was before TSA did scans and Xrays... she was fearless.
Right after the new year is when the markets put the whole pork leg and shoulders on sale here in Ontario. This is when my family, all my family, make sausages, salami, and prosciutto. The recipes vary slightly but the basic technique is always the same. You are going to have a great prosciutto there Glen. Now remember, we make them every year so we have one ready to eat just as we are starting a new one so we don't have to wait a whole year to enjoy prosciutto. They are fairly simple to make, they just take time which is why it costs $50 Kg and upwards at the deli. Great video!!
Being Italian I must say I'm very proud of you. I think I can smell the future delicious taste of that prosciutto from here.
Hi Glen, any chance of adding the correct temperature and humidity for hanging to the video info. Would help me and probably lots of other people. 😊
Great video. I do exactly this process but press the leg while in the salt using a large tile and a few bricks wrapped in foil for weight. Also flip it every other day.
Oh. You just also casually just have a brewery. 😂
Never noticed the BrewHouse channel?
ruclips.net/channel/UC9RYWYB80xvstGUkkahaUuwvideos
It doesn't get the views this one gets. Maybe Glen could give it some life again in the future.
@@Kinkajou1015 thanks for the link, I have been looking for the videos of the brewery in this channel since he mentioned it once, I didn't even though that he had another channel and I was going crazy trying to find them in the main one
@@kiliang96 No problem at all.
Best food related show on youtube. You rock Glen!
One day I want to wake up and be this guy. He has the best life.
This is one of those video series that you wait to talk about until AFTER, and release a multi part series over a month on it. What kind of monster shows something this cool, then expects us to wait a WHOLE YEAR for the payoff? /shakes fist
Considering he has mentioned Linus Tech Tips in previous videos, he probably got the idea from the one year dust PC project.
Or the Chef's Roll Dry aged beef project - now going on two years: ruclips.net/video/q1I0ahLHFUs/видео.html
Clickspring.
8bit you must not be a Rick and Morty fan; a year and a half between seasons.
‘Stranger Things’ have happened.
Great video. It's also nice to see you're so well informed - it's a sign you're taking this seriously and with humility. Well done!
Hi Glen. For almost 10 years I have made JAMON SERRANO in my way but with some training in Spain. The basic rule about the time per Pound is ONE day per KILO (2 pounds) of meat. Then you must add some days more if the ambient temperature is to low. ( about 5 Celsius or less) That is because the meat stretch due the low temp. So, personally I applied half day more per kilo in that case. Always I have started this process when the ambient temperature does not rise over 13 0r 15 Celsius degrees .
Congrats for your video, always is helpful to hear other ways and experiences .
The see salt from pacific ocean is magnific and we also seal with pork fat the exposed part of the leg.
Best regards from souther Chile.
Hi Glen. Very nice video. Keep up the good work!
This was interesting and entertaining. It also made me realize that due to space constraints, lack of patience, and the frequency at which I consume prosciutto, I'm better off heading to the deli and grabbing a couple hundred grams at a time for my needs.
you can do both
Hello to my future self in October 2020 when I no doubt rewatch this video. I hope you've had a good year!
I’ve cured quite a few of my own hams i only pack about 5 lbs of salt I find 14 days in salt and four months hanging it’s perfect any longer than four months To me is an acquired taste and a little to salty past 20 days I also wrapped my legs and non-waxed Butcher paper and ham sock These are country hams is there a difference with prosciutto by the way I live in Massachusetts and my home was built in 1860 Perfect place to hang hams I have 8 kids and 18 grandchildren when the cure is done I have the family over and the kids call it Celler ham lol
I've been making prosciutto's for about ten years averaging between 2 -4 per year. They hang in full view from beams in a combination utility room and secondary kitchen. When fresh out of the salt cure the hams are a sickly pale white (not unlike a corpse) and not at all pleasing to the eye. To remedy this I rub paprika over the entire ham before hanging.
The biggest issue with prosciutto is utility. Cutting them up and freezing or refrigerating chunks works however the visual is lost as well as starting the acceleration of drying out. Traditionally a leg would be racked and readied for casual passers by, friends and family, to slice and enjoy with the surrounding appetizers and such, wine, bread, fruit and olives. With proper care of the racked leg the prosciutto could be enjoyed over several days. Rare to find similar type gatherings nowadays.
What does this guy and the ham have in common?
He both left us hanging
Now RUclips has de mission to notify me in one year
hope it helps
I just started the prosciutto-making process with a 23.6 kg hog leg! I hope it works out well.
How did it turn out?
@@barneynorthrop8344 it turned out great! it still had 18kg when it was finished, because the pig was about 3 years old (we raise them by ourselfs) and didn't have that much water in the meat to begin with. I had to debone the whole thing and cut it into pieces and vacuum-seal it. I have already two new prosciuttos hanging.
I visited a prosciutto ‘factory’ in italy. Hams were drenched in salt solution and placed on a wire shelf to dry 2 weeks. Then open meat end was covered with fat/pepper mix. Then hung to dry 1 or more years in climate controlled rooms. 40,000 hams. Many pics on web for those interested.
Watching the tutorial, and thinking to myself, as the things came up, Yeap, I can get the 50 pounds of salt. Yeap, I have a food safe container large enough. Yeap, have a place I can put it in a chilled environment. Yeap, I can even get the dressed leg.
Then along came the 12 months waiting time.
Nope.
Haha I though the same thing
Thank you so much! You're an angel for helping me on this.
LOVE that you do big projects in the kitchen including this amazing make-an-ingredient type of food project. Magazines sometimes offer "weekend" cooking projects while you offer lucky us weeks to months-long how-tos . . . now to even a year-long cooking project. Fascinating! Thank you, Glen.
Instructions unclear. Prosciutto now out to betray Italian Mafia Boss
Definitely worth the wait, I'll be watching the journey, yummo, awesome video Glenn and Julie 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
My grandparents house on Brimley road had a cold cellar. Really something missing from new build houses IMO.
since it's the season you should do a video on apple cider and test different types of apples.
Thanks. I just hung a pork shoulder that I buried in rock salt. I have another one in the salt that I put liquid smoke and brown sugar on. In some months, I'll have some good eatin
Hi Glen, I'm wondering what's the correct temp and humidity to hang the pork for curing? I tried to make one before but it came out tasting a bit funny, I did use crisco instead of lard and maybe that was the issue.
You used what…
I'm also wondering what the correct temperature is.
What do you think about a series about typical Canadian recipes (besides butter tarts etc.)
We've been working on some ideas.
So close now. Just a few more weeks. So excited! 😁
This is like getting through a season of a show on Netflix and realizing I have to wait a year for season two! lol
What temps are required for the hanging?
I made 2 home made prosciutto's about 8 years ago in Los Angeles California ! They turned out ok for my first try , the only thing different i would have done was to shorten the amount of days in the salt, they didnt sooil but i think it was a tad too salty! One thing I saw you do wrong was that bone near the ball joint needed to be removed and some meat trimming around that ball joint to fully expose it would be recommended! The other place where it could spoil is the hoof area Italians cut the hoof off and pack as much salt into that hock area as you can !
One year hang time - well that explains why Prosciutto is so expensive.
I've been wanting to make my own for a couple years now! I wish that I could give you more thumbs up.
It's been two years, how is it?
Hi Glen what is the correct temperature and humidity for aging the prosciutto in the cellar?
I came across the actual tasting video which lead me here. I used to do this with my dad when I was a kid. He used to massage the hell out of the leg to get all the blood out I would be dabbing the bone to get the blood. We used to do 4-5 at a time, since there couple of family friends that would some too. With the off cuts would be turned in chorizo.
This is one hell of a cliffhanger :-P
We will definitely try some day, thank you for sharing. Happy Cooking.
Wow gutsy recipe! Thanks for showing us how to do it!!!!
I think that the differencing in time is simply from location. More humidity means more time to cure if in the open vs in a refrigerator.
I think this may make a solemn T-shirt, "rub on the fat".. I think I'll get the hat, it's a toss up between that and a red one leading me to greatness again.
I will try this next year after I buy my larger property away from my beach town. To have the space to do these things is always my issue. Can’t wait to move to a rural area. And get a commercial freezer.
October 2020 still waiting on the prosciutto been waiting a whole year just to try it. I would like to get a few slices if possible..
Well that was very interesting. I’m looking into this. Thanks so much for all your hard work.
what was the room temp and humidity that meat was hanged in for a year?
Prosciutto is my favourite pizza topping.. I love eating it on its own too.. To me I love the delicate, salty deep favour of prosciutto
Will any fridge do ? Just as long as you have the space or do do you need a curing fridge? Great video by the way . Fully enjoyed watching the whole process with the pig .
What is the ideal temperature and humidity?
This is a great series, you just don't see this. Great content and excellent presenting, deserves to be on mainstream tv 👌
I love the jamón iberico
Hi @Glen and Friends Cooking. Awesome video. I’m just branching from homemade cheese making to homemade charteurie, salumi etc. and this video is great. What temperatures etc is your basement at for the hanging. My cheese cave is regulated to 13’ C, which may not be cold enough.
This video is amazing. I’m never going to make this.
Prosciutto di Ontario. Nice!
Looking forward to the updates.
5 Month Update Video: ruclips.net/video/qsOqjABpUOQ/видео.html
Now try to make some Ibérico Ham, that would be also fun to watch.
I'm already anxious for 2020, i subscribed because of these.
Very interesting and I’m looking forward how the project evolves.
1.step curing pork, I mostly use the equilibrium method, by rubbing 3% Salt in relation to the total meat weight onto the ham.
Lucky me, I some years back I had the chance to tour the Parma facility in San Daniel near Udine, Tuscany. They use the equilibrium method with rathe corny sea salt.
Either way it will produce a nice prosciutto, taste might vary slightly.
* Logs out of computer until 2020 *
Hello Glen. How long do you recommend hanging an 8 pound pork loin prepared as proscuitto?
Also, very important to cure/ pack the ham hock.
about the pork leg its reccomended to add red pepper as well we add it around here we do the same process around Bulgaria and we don't call it prosciutto we call it БУТ(it means pig's leg or just anytype of leg generaly) and we have a festival relating to it in Elena
You picked the longest year to do this project on. Congrats
Fascinating as always. Are you able to reuse the salt for the same process?
I've heard that some people do - I don't / won't, just my personal choice.
I wonder who the first person was to think "Hey, let's cover this hog's leg in salt for a month then let it hang from the ceiling for a year after we've covered it in pepper and lard before eating it."
Nobody thinked that, they just wanted to conserve food, they had to do the pig slaughter and conserve the food over a year and salt was one of the best ways to do it.
Man, Glen explains it entirely in the video... The salt, the hanging, the pepper and the lard are all to preserve it. You can't eat a whole pig before it spoils... and it turns out that the stuff you do to prevent it from spoiling makes it taste better.
Pemmican works with just air drying and then mixing with fat. The fat is maybe more about fat starvation than preservation.
Covering with salt like here is probably modern.
I like how you stored it in your beer cooler
What is the correct temperature and humidity you are keeping it at?
i expected to be a much more harder proccess instead it's the waiting time that matters and the correct temp cheers very good job!
Thanks for the video Glen. Would the lard coating not also trap moisture inside?
The lard keeps the surface soft so that moisture can escape. Without the lard, the surface would dry quickly and get really hard - trapping unwanted moisture inside. Leading to spoilage.
Can we remove artery ? Dad use to talk about going to the salt and smoke house after school he had to go and rub in salt every day
He also said My Grandmother would store cooked beef in buckets of lard .The would heat the lard .Then put the cooked beef in empty bucket and pore the melted lard in untill bucket was full .
👍👍and you know we'll be here awaiting!!!🍻 thanks Glen!
I love prosciutto
What is the humidity and temperature? I don't recall hearing you say it.
Can't wait to c the finished product
I have a little bar fridge. Would I be able to use that for this project?
So what kind of temperature and humidity does it take to cure properly?
What Temperature and humidity do you have it in thanks
Well it's almost October so can't wait
2:58 me when I get killed in a game
I get salty
Your brewery is top notch
When you were checking while it was in the salt, did you have to drain and re-salt it?
I didn't - the salt got really wet, but no 'liquid' accumulated.
Here I am in September 2020 and only a month to go....can't wait.
I’m here for the ASMR of it all
What temp and humidity for the drying process?
I’m thinking about making prosciutto as well. Does the lard you used to seal the meat not go rancid over time?
Don't butchers normally take out the femur bone to make it easier for slicing the ham afterwards? Or do they leave it in? I don't know, but that's just what I assume would happen. Love your videos.
In the tradition of Italy, Spain, and Portugal; the bone is left in. A big show is put on when they slice it up.
I'm literally watching this video on October 26, 2020, what a coincidence exactly a year after it was posted
Thank you great
Watched this Oct 8 2020 so how did it go
❤️
Final tasting coming up soon.
Dude that Look realy delicious good job bro 🤗😋.
Almost there... can´t wait to see the result. Greetings!
HI, what kind of salt is better, cooking salt or sea salt?
How many days before taking out in salt process??
I was expecting this video next week, but I'm not going to look a gift prosciutto in the the trotter.
If it turns out on one of your checks and it's not going right will you call Jamie in to see if he can advise what he thinks went wrong and if it's salvageable at all? Also will you be inviting him to try a bit of the final product?
Jamie will be back for the tasting, hopefully he'll be here for some other projects before then as well.
@@GlenAndFriendsCooking Can't wait to see what's coming down the pipeline.
Awesome! Good job! Now the wait.
About the salting: In my early experiments with salting whole muscle meats I have come to realize that either, I have a low tolerance for salt or people are not being totally honest in their salting methods. I, like you, have salted meats according to similar recommendations of others and ended up with an overly dried and overly salted end product. Since then I have followed my own logic-using similar salting techniques used in my salami recipes with much success. Also, unless I’m using a fatty leg like that of an ibérico pig or other high end breeds, curing commercial pork past eight months will leave you with a very dried end product. Lastly, I like to add the sugna after one or two months of hanging in the curing room. It allows for better moisture loss in a 65% RH room.
You should check out our Measured dry cure bacon - it solves the problem of over salted Bacon.
Glen & Friends Cooking Thank you! Bacon curing is different than bone-in curing. But like I’ve said earlier, I solved the issue by applying techniques I already use when making my salamis and other whole muscle meats like capicola, including other smaller bone-in meats. This is your first prosciutto. Hope it turns out well!! Can’t wait until 2021!!!!