Time to Wash the Pršut
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- After the pršut comes out of the press give it a few days to dry then wash the excess salt off the face and skin. At this point my pršut has lost about 20% of the ideal target weight, as soon as it reaches 30% I'm going to lard my face. (Yes, that sounds weird)
LEM Stainless Steel Scale
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Winco Cutting Board
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Food Grade Plastic Bins
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The Sausage Maker Bacon Hooks
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Heavy Duty Meat Hooks
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Small Black Hooks
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Boning Knife
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Benton Country Hams - My favorite American Country Ham:
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Good stuff, man. Thanks for posting
Looks great. How long did you keep them in the press?
I guess you are opting not to smoke them... is that just a flavour preference?
Should be in the press for about 10 days, mine were a little longer, probably closer to 14. I didn't smoke these this year, wanted to try them with no smoke. Next year I'll smoke a few for comparison sake.
Ok, great thanks pal.
Very exciting watching the progress. A humble suggestion ...put shade on the window: the fat won't appreciate that light over the long haul.
I look forward to the next one video :)
just found you channel. Great stuff! I am starting to put together a curing chamber so i can start drying/curing meats. Thanks for sharing your great work!! I am south of Chicago and will have to check out the meat supplier you mention in your other video.
FYI I'm going to try a new place this year for pork, local farm in Illinois. Pricing was fair and I think the pork is better quality.
www.slagelfamilyfarm.com/about/
@@VelebitMountainMan Nice! I will check them out. Only a little over an hour from me.
Do you smoke the pršut at all throughout process? Or just salt?
Just salt, you can smoke it but this year I just did salt.
The best humidity and temp. for the time of maturation ?
65- 70% humidity with temps ranging from 60F to 80F until you lard the face, once larded you can lower the humidity a bit.
Is ready ?
Please make a video
It's ready and I actually cut into it last weekend... and it's gooooood!
When next video ?
What do you think about wash the prsut red wine ? When next video ? :P
I don't think it's a bad idea, the alcohol would kill any mold spores. Right now the pršut is in the cure chamber losing 30% of their weight. Once they hit 30% I'm going to lard their face and leave them for the summer. I think we're close maybe another week or two.