Prosciutto Style Ham | Steve Lamb
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- Опубликовано: 17 фев 2015
- Make your own prosciutto ham with a chump joint of pork. It's easy and will save you £££s. It just takes 3 months instead of a year for normal prosciutto.
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RELATED LINKS
• Why not join Steven and learn more about smoking and curing at our Cookery School?
Meat Curing and Smoking (practical): www.rivercottage.net/shop/prod...
Meat Curing & Smoking: www.rivercottage.net/shop/prod...
Pig in a Day: www.rivercottage.net/shop/prod...
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Хобби
Hi guys! I was really curious about this recipe, so I just tried. Actually I was a bit unsure about the saltiness so I decided to tell you how it turned out. I followed step by step until the fridge part everyone is so unsure about. I removed the excess salt buy washing the meat with wine and dried it with paper towels. Then I wrapped it in cheesecloth and hang it in the cellar for 3 month. The temperature was about 15°C. I had no mold on it, it smelled just great and lost like 40% of its weight. The taste is just fantastic! The saltiness is perfect! My resume on this recipe: You MUST try it. Right now I have 3 beautiful pieces of pork shoulder wrapped in cheesecloth hanging in the cellar and aging.
I have seen spraying with vinegar to remove salt as well
Can you eat it raw?
Hey is your cellar underground?
Ed: I cannot WAIT TO TRY!!!
Add couple of days on cold beech smoke and you have Balkan (dalmatian) style prosciutto(prsut)
Steve !, A Big thank you for your videos, you make it easy , simple,right info and straight forward , to helping me cure meats for the first time. Great work keep it up .
The simplicity was amazing. Thank you Steve, very much enjoyed your recipe.
Hi Steve, I've currently got a leg on the go and it's magic! I check it every week or so and it's just getting better and better. Loved the Pig in a Day course, thoroughly enjoying curing and smoking meats :)
Excellent video. I keep rewatching it. I'm trying to make my first prosciutto.
Hi Steve, great salami, chorizo and prosciutto style ham recipes, everything you make looks really delicious.
Very interesting. Always wondered how Prosciutto. Thank you, great video.
Trying to decide if I should buy your handbook. The River Cottage Bread handbook was fantastic and has become my go to reference book.
Fantastic! The simplicity is overwhelming. I would like to try this with a de-boned leg of pork.
Steve! Thanks for the videos!
Love this guys enthusiasm!
This is excellent. I was always under impression that making prosciutto is super hard. I'll try this out...
thank you . I will certainly try this
Hi Steve. I cut into the prosciutto I made and it's perfect. It's great with a little fruit and wine or whatever. Thanks.
I just watched your Salami making process prior to this and had to see this prosciutto method of yours,, yes, I'm hooked and will definitely give your salami method a try, Thanks, Cheers !
Where have you been all my life ??? I watched all the curing videos you made and immediately went to buy your book !
I tried two of his recipes, now I'm a little confused.
Cannot wait to make this! Yum.
Awesome up man! Thank you Steve!
fantastic recipe
Great idea thanks!
Thank you for clearing the curing time.
Very cool!
I absolutely love your channel and food philosophy! Thanks to all of you guys at River Cottage for sharing all the knowledge and enthusiasm you have :)
Lots of love from Norway!
Jeanette
i enjoyed this recipe. Really cool and surprisingly easy. I'll be giving this one a crack defo
Looks amazing - how cool as well!
That fireplace is awesome.
Good job!
Hi all, if anyone is interested, I've used the method in the video to make my own ham which cam out a treat. I'm doing my second batch now. I worked with 1.2 - 1.4kg chump joints, curing 2.5 days per kg, not 3 days as it get too salty for me. I keep it in the fridge, wrapped in musing and on a wire rack. Do not put it into a container as it stifles the airflow and promotes bad mould growth. The joint stays in the fridge for 4 months, just to age it bit more. I've got a video of the first tasting posted on my channel if curious. I have to admit that the further I shaved into the body of the joint the better the ham tasted. Good luck making yours.
+harnamthandi thank you for sharing! i live in a tropical country. should i put the meat that's buried in salt in the fridge?
+Genine Garcia Hi Genine, not for the curing period. That should be ok in a cool location in the house as you need the salt to draw out as much moisture as possible. Once you have cured the meat, then wash the salt off, dry it with a tea towel and then refrigerate. I've just finished my second batch (16 weeks in fridge) and it tastes yummy. Good luck and reach out if you have any other questions.
It's already curing in the refrigerator! Crossing my fingers that it'll magically turn into prosciutto! Did yours develop white mold like in the video? I read that some people check it once a week.. What do you exactly look for when you check the ham?
+Genine Garcia good luck! Check it every couple of weeks to check the mould growth. It's should be white, any dark colour mold is not good. Also do a sniff test. Good mold smells strong but not rotten.
Thanks for sharing! May I ask you something as well: do you reuse your salt for next ham batches or do you just throw it away? Thanks!
Love this!
Muito, muito bom!
Love the taste of Prosciutto... it's got that really irony taste, kind of like blood or liver. It's not cooked so it still has a bit of that raw flavor with the addition of the salt and layer of mold that has developed around it.
I loved and gonga do This !!!
Want to make your own prosciutto ham? Steven Lamb shows you how... #charcuterie #foodtube #stevenlamb
River Cottage you don't have to cut the mold off? so it's similar to blue cheese (in theory)?
River Cottage I am potentially allergic to penicillin, if I made this would it be safe for me to eat, since the medication is derived from the same strain of mold?
River Cottage How should this be stored in the fridge? Also, after it comes out of the salt, does it need to be brushed off, or washed? Mine is now/was sitting in some juices that seeped out (after about 2 days in the fridge.) I dried it off and reapplied a thin layer of salt.
Ty Colson Brushed off, place on a rack over a plate and put in fridge, or just leave at room temp if you don't live somewhere hot, you can even rinse with white wine, then leave to dry out.
Cherry Soul
Thanks Cherry
I just hung a shoulder based on both yours and 'Glen And Friends' shared technique. Only difference is that I used cheap 100% rock salt and buried it in the bucket for 1 day per pound. I then rinsed it, coated it in butter flavor crisco and covered it in black and cayenne pepper. Then wrapped it in two layers of butchers paper and hung it in a ham sock. We will see in some months time.
Living here in Nth Thailand there is an abundance of superb pork but no cured meat, so I am following a few of your recipes. Great to see that you don't use pink salt as that is not available around here. Tomorrow I am going for Pancetta and as there are no juniper berries around here I am using lemon grass.
Delicious
Im starving now lol. Great video!!!
Brilliant!
Wow that's fantastic.
I can't believe how simple it is.
Dios amigo que fabuloso, saludos desde cali - colombia
Mr. Lamb hello. Do you have any videos showing how to make Soppresatta ?
Currently I have your Prosciutto drying in my fridge.
Thankyou.
good job
Great, thanks for the video!
Do you add any seasoning, garlic, onion, pepper, etc.?
I have youe book! Love it
You can add some spices like thym, rosemary anything you like in the salt, that gives a lovely flavor
Hey Steve, my wife (a food stylist in Chicago) brought home a nice sized boneless chunk of Slagel Farms ham, butchered this morning. I'm going to do your salt immersion technique, and I can't wait to see the results...only I guess I'll have to!
Here's to proscuitto in the spring or 2016! New subscriber, looking forward to more demos.
+mikejaz2 food stylist lol ?
+Cypeq Uh, no. LOL? I'm restraining myself...Food Stylists are the people who make food look good for camera, whether that be film, video or print. Try googling it.
This is cool 😊❤
Great video! How should I store this in my fridge? Do I use a cloth towel to wrap it with? Plastic wrap?
Easy - so easy! Looks like something we'll try over on our channel!
now you get to cut your massive prosciutto leg soon! cant wait for your vid
Correction you've now made it on your channel! You and Steven are inspiring me to do the same
Honestly dude I saw your video under recommended it blew my mind! I never even thought of curing my own meat! Now I got a lil ducky breast and beef cut hanging.
2 guys and a cooler channel will explain the does and donts a bit better. I wouldn't just trust salted pork in my fridge for 3 months
It's kind of astounding to think about how the wonders of fermentation gives us so many nice things. Fungus is such a strange beast. It could be your best buddy or worst enemy.
Curiosity stream did a great show on the wor0d of fungus. You can actually use bactoferm 600 to start that penicillin which then protects it from bad mold.
I used ~1.3 kg of pork neck, cured it in salt for 1.5 days, washed it really well, soaked it in water for half an hour and smoked it for about 4 hours, then I coated it with hungarian paprika, pepper and bay leaves. It's currently hanging in the pantry, where the temperature is pretty low (I'm not sure, I'd say lower than 10 C, depending on the weather).
interested to know how it goes!!
@@knoblybits Oh, well, I couldn't wait, so after 3-4 weeks I cut it open and it looked amazing, tasted really good (maybe it was a little bit too salty). I should have smoked it a second time for a stronger falvor too.
Great Video. Would it be best to debone the joint before salting, to make it easier to slice afterwards?
Great video! A couple of questions. You say you can store it in the fridge for 3 months while it's curing, is there an ideal temperature/humidity level?
Thanks heaps!
looks so good! will that method work with any part of the ham? any regular salt?
I like this
Super video. Can I cure any kind of pork meat that way? Does it have to be particularly fresh or anything?
Nice vid Steve Lamb. For an expat living in New Zealand, we can get prosciutto here now but cost the earth for about 6 slices. definitely going to give this one a try. What salt would you recommend? Friend of mine says got to be Kosher Salt.
Move the ham box closer to the salt one so you don't spill it everywhere.
+Humble Pie It's so he got it in shot
🤣🤣
😂
A question.... So after the salt stage you just live it bare in the fridge for 3mon. ?
Giving this a go right now with some roe venison, using 60/40 sea salt and brown sugar, fresh bay leaf, tiny bit of saltpeter and ground black pepper, been in the cure for 12 hours now and just drained a fair bit of liquid off it. Keeping my fingers crossed
I have some venison right now I’d like to use I know you did this a long time ago but did it work for you?
Hello and thanks a lot for sharing!
I've got a question. After taking the meat out of the salt, I just wiped the salt of with some kitchen tissue and put it into the refrigerator. That was about two weeks ago. In the meantime the meat got some kind of salt crust. Should I try to brush this crust off as it will prevent the growth of the mould, or do you think it will be fine if I just leave it as it is?
Italian approving mark :) It seems damn good :D
First comment!! This looks really good :)
I love prosciutto:p
When you put it in the fridge do you covered it with the cheesecloth ? Or do you put in a bowl ? By the way I just ordered your book from Amazon I can't wait to get it
Hello, thanks for the video. Could you make me sure, that 1) keeping the meat in normal fridge for 3 months is safe without fresh air flowing? Must the meat be hanged in the fridge or can it just lay there? 2)what temperature must be maintained inside the fridge?Is it allowed to open the fridge from time to time? 3)the salt - can i really use just normal salt WITHOUT NITRATS(sea salt or salt from mine)? Thank you so much for your answers in advance!
exelent
I think we all deserve another video with more details about storage in the fridge. If we don't get one soon, we will ask for our money back. hehe
I say, "God bless you Steve Lamb!" and kiss your profile picture.
***** I'd love it!!
***** I would be VERY interested in a series of curing and smoking! I just started looking into the art of charcuterie and I'm trying to learn all I can about it. I've been experimenting with head cheeses and aspics as of late, and just recently considered trying my hand at some salumis.
Hi Steve, just followed your vid and have had a chump joint in the fridge for the last 2 weeks. Got a couple of questions - how long before the mould starts to form and should it be left uncovered? I currently have mine loosely wrapped in muslin. Cheers!
wait, i didn't understand one thing: after the days under the salt i have to put in a fridge for 3 months right? but it has to be hanged? it has to be covered in a clean sheet or just barely there in the fridge without a cover?
Thanks. Could you tell me how this works without nitrite? I'm amazed at the deep red colour almost like braseola.
Can you make a video on pepperoni? Great channel!
Hi Steve, I have been a great fan of River Cottage for years and have just started to make charcuterie. My question is can I use rock sea salt with the chump chop prosciutto, or does it need to be fine grained?
Ottimo.
did you drain liquid everyday? did it cure for 4.5 days then just hang? smoke it? thank you!
Hello I have made a few of your recipes all are delicious I would like to know when you say « put in the frig » what is your frig temperature and level of humidity. I cure mine in my cellar. Thank You
I do mine just after Thanksgiving. After the salt bath I apply a coating of black pepper, wrap in 1 layer of butcher paper. Put in a cheesecloth bag and hang in my smokehouse with my other meats. I double the salt bath time for pork belly to make "fat Back". You don't need the "Fridge" if it's cold enough where you are.
So it's fine just to leave in the fridge? Does it need its own drawer/shelf? Can it sit, and if so, does it need to be rotated? Do we need to set the fridge at a specific temperature? Do we need to control humidity? I love your videos, Steve... but being new to the meat curing process, I REALLY need to know what safety precautions to take so I don't end up with botulism.
Looks like fun I will try it and get back to you, I will do it with a 10 Pound Ham so How Long should I hang it and where is the best place for hanging this hams?
Hi there
Just wondering about the salt you use, does your pdv salt contain additives like anti cakingagent ?
As the only pdv salt I can find does have additives and would it affect the curing process ?
where can I buy your book. I want to start making my own salumis at home and I'm looking for a cook instruction manual to get myself started.
this looks awesome! I will use a leg of pork though...
Hi, I was wondering if I could dry salt cure a boiling ham in the same way as above? Also, for a softer bacon style meat can the cure time be shorter than 3 months in the fridge?. many thanks
Steve...thx for the recipe...very nice final product. The only problem was that it was too salty
for the professionals in france, it is 24h in salt, not less, and obviously not more. It will be oversalted with 3 days per kilo with this size of meat, take a real large ham (aproximately 12-15kg) and there it is ok. not here. Thanks
Hi Steve
If you cut a few slices of your prosciutto ham can you hang it again, do you need to close the fresh cut area
Hi Steve, I see that you didn't removed penicillium mold and ate it. I know that penicillium is used in cheese etc but even then is it ok to eat it like that or remove the outer part.
Hi Steve, very nice, I have a question, how do you store it in the fridge for three months? Do you need to have it isolated from any other foods? Thanks, Dan
i have the same question. not only about isolation, but do i hang it? keep it in a plastic bag etc. did yiu find out?
do you keep it sealed in the fridge or exposed?
what cuts of pork would you recommend to make a small prosciutto. And after you start to eat it, how long can it keep in the frig? Thanks a newbie, sorry for the simple questions
Anyone with even half a brain would understand completely. This is the most basic and most reasonable video I have seen re. cured pork.
Add any flavouring you like, wrap in muslin, whatever. Wonderful video
Is keeping it on the bone an essential part (as far as taste and texture goes) to the curing process?
I just imagine that it would be easier to slice if you took it off the bone.
Steve this is amazing. I have my pork aging now after curing. But, how do I know when to eat it. 3 months that's the rule?
+undo.kat nice try.
Can I ask how do you store it when it goes in the fridge please?
I was wondering the same thing!
Right! Do you wrap it in a bag or set it open on a plate?
I'll add a +1 to this. And also, is the salt usable for curing again, or should I toss it in the bin?
TheDenisedrake
Only if its a breathable bag.. Wrap it in a pillow case is always good. Plastic will make it sweat.. meaning bad bacteria growth.
You can wrap it in a gaza strip, it allows the air to flow into the meat
What other cuts of pork would you recommend for this? Additionally, how long will the cured meat last after you start cutting it and taking it out of the fridge?
In Canada the cut you are using is called a Sirloin end.
Thanks lol
thank uuuuuu
Thank you!
Ccan you put in the fridge with other produce while is drying or will the mould spoil the other foods?
no spice and wine for rub - during the first 3 days ? and do you add pink salt / nitrite to the salt to prevent the bad bacteria ?
When you hang it it in open air, do you need it the air to be cool and dry? What do I need to change if my open air is hot and humid?
Curious, I want to get into doing some of these aged, dryed meats down the road, but you said the mold growing is "penicillium" mold... I'm allergic to penicillin etc. I know that the antibiotic that we call penicillin comes from pencillium mold and it has to go through a process to become penicillin, but you can see my concern? Have you ever been confronted with this question and know the answer to it? Would it be safe for someone, like me, that is allergic to penicillin, to consume this or can the mold be washed off or carved off? Would it drastically decrease its shelf life or anything?
Can you do a video on making Pitina Salumi ? Thanks