John!!!! Are we close? Very keen to see how it turned out. I was inspired and just started my own leg. Hanging in a converted fridge for just a week now Btw, are you Canadian? Picking up something in some pronunciations. Canuck myself - but moved down to SoCal 20+ years ago. No basement/garage for hanging charcuterie for me, I'm afraid.
@@inthekitchenwithjohn Sorry to hear that. As a man with multiple metal parts let me say from the heart... take your time... do what you need to do. Don't let anyone rush you. ;)
Hi john. I think I have a problem. The ball joint is turning brown while I'm drying the prosciutto. Is my prosciutto turing bad..what do i do? Should I wash it again in vinegar? It smells ok. Am I pannicking for nothing?
Hello from 🇮🇳! First of all, I Love your video!! Secondly, we don't have an open space to hang meat out in the open, can I place it in the fridge instead? Because the outdoor temperature stays quite high 😢
Yes it is possible if you can get proper air flow in the fridge some people find a way to place it on a rack or hang it with in a fridge. Best of success!
I understand you haven’t produced the fourth video yet, but could you please tell me what you do with the lard. Do you wash it off or just leave it and cut the prosciutto?
Happy New Year John! I just stumbled upon your prosciutto vids as I am just about to begin my own prosciutto making for the first time. I have two fresh legs to work with. I am thinking I’m going to do one as an EQ cured one and one like your salt box type method. I noticed you didn’t mention milking the femoral artery before salting do you not do that or maybe it just didn’t make it into the video? I am eagerly awaiting part 4 of the series as I have seen many cutting videos but none that show the entire breakdown of the final product. I really hope you can go into detail as to how to remove the bone with as little meat loss as possible so it then can be sliced on a electric slicer. This is the last piece of information that I really want to see done so I can study on how to do it on my own product. Thanks! John
Hi John, Happy New Year to you as well. Thanks for taking the time to watch my videos. In regards to your questions: You are correct about "milking" the femoral artery, I wasn't able to get that portion edited into the video. I'm planning next year do do another more comprehensive one that digs deep into all of the details. Over the years I've found it varies considerably as to how much blood there actually is to remove from that artery, sometimes very little remains. I'm about a month and a half from putting out my video on cutting up the prosciutto. When you watch it, I hope you find it to be helpful. Best of success with the two legs you will be curing. Curing meat is a wonderful hobby and you are always learning new things. Take care!
U didn't include milking the femoral artery at all. Don't u think that was a super important thing to mention, I may have just wasted my money and time....thanks for that. I actually did ure recipe bc it didn't include it. I'm going to be really upset if I have to throw away 2 legs and 12 months if curing bc u didn't include this BIG important info in ure videos
John, What fantastic videos. I have subscribed and can hardly wait to see part four. I live in Florida where we have no basements and very rarely have five degrees. Would it be OK for me to hang the prosciutto in a refrigerator? Also, the refrigerator I am hoping to use is a converted box freezer. Would it matter if I strung it horizontally instead of vertically?
Hi David, I'm glad you are enjoying the videos. Yes you can use a fridge but there are a few modifications needed. I'm including a link to a video on doing the conversion. There are many TH-cam videos on that subject. Best of success with your Prosciutto!
Hi Jack, I'm generally keeping my temperature around 6-8 degrees Celsius, and a humidity in the range of 65 - 75%. I know there are many different opinions when it comes to the "perfect" temperature and humidity. This seems to work well for me. Best of success with your meat curing!
@@inthekitchenwithjohn Thank you. I appreciate that you have answered my question and for sharing your knowledge. I’m a New Zealander with a fondness for producing the foods that I enjoy and I might add that having recently returned to NZ that my tastes and interests in this regard intrigue my friends here. They don’t get it, until it’s on a plate. And that’s okay. Looking forward to seeing your next video, thanks.
Hey John, it’s me again, why did you add the flour, I don’t understand why the flour is both; needed and not Italian? I’ve been checking my prosciutto and think that while it hasn’t reached the target weight, considering it’s appearance looks as you described that I may need to trim a little of that dried stuff before adding the lard and I ask you, if you were me would you do this? A light trim to remove that really dry stuff before coating with the lard? Furthermore, I’ll be rendering my fat over smoked apple wood. Thanks.
Hi Jack, I've used straight lard before without adding flour but could not achieve as thick and consistent a layer as when adding in the flour. From what I've been told, the rice flour has less potential to form mold than conventional flour. A light trim of the meat would not harm anything, but if you choose not to you will still be trimming everything off when it comes time to carve the prosciutto. I think the "smoked apple wood" fat is a great addition. I'll look forward to hearing how your Prosciutto turns out!
@@inthekitchenwithjohn G’day John, yep, I have a conundrum to solve. Ya see I neglected to record the weight before and after applying the lardo, yeah,…. I know. Could I remove the lardo, sunya, and check the weight and compare my original notes. It might be ready to eat. I think that would be okay if I then, if necessary, re-coat the prosciutto with sunya. Thanks for your guidance.
@@jacklawson1367 I'd recommend removing the Sugna just to be on the safe side and re-weighing it. Worst case scenario is you'll have to re-coat it after. Good luck!
If you have space in a fridge to move a rack and hang it, that is ideal. But if you are limited for space some people will just lay it on its side with nothing else in the fridge touching it. Every week or so you can then flip it. The key thing is to make sure you have air flow around it. I hope this helps. Have a great day!
Hi John, great videos Back to day 1 when you put the prosciutto in the bag, did you tie it up? And is it ok for the prochuitto to sit in its water that it just released for that day or two?
Hi David, I didn't tie up the bag (just folded it over on itself. Yes it is fine to sit in the liquid that is released for a few days. Good luck making your Prosciutto!
Hi John, I've read elsewhere that during this drying process it's good to let the temperature of the chamber rise to "sweat" the ham. Much like the natural temperature swing of a traditional cold cellar in the warm summer months. Do you have any thoughts on this?
Hi Frank, I've never tried that before but it sounds interesting. Many people hang their Prosciutto in a cold cellar that has temperature variations through the season and get great results. Best of success with your meat curing!
@@inthekitchenwithjohn I am going on a hunt for wild hog in the end of March can I still make the prosciutto then I do not have a Cellar , I do have a garage with air conditioning for when I make my wine , do you think that will work as well?
@@pasqualecaputo8918 Most air conditioners won't get the temperature cold enough. Some people will modify an old fridge instead (there are lots of TH-cam videos on how to convert a fridge into a curing chamber.
Hi John, how long does it take for the Sugna to dry. Or does it dry? I applied it about 3 weeks ago and it is still oily (near wet) to the touch. Thanks
Hi Kevin, the Sugna never dries because of the fat mixed in with the rice flour (that is why it slows the drying process for the meat that is not naturally protected by fat and skin so it dries evenly. You will be cutting it off before eating the Prosciutto. Best of success with it!
Eagerly waiting for part 4 …
Not having a part 4 hurts my heart 🥺😩
I was so invested lol
Hi John, I'm just ordering when you're going to do part 4 pls
Hopefully in the next couple of months. Thanks!
excellent series of videos, adequate information without unnecessary fluff. Thank you
Thanks for your comment Krista, best of success if you are making Prosciutto!
Hi John, What happened to part 4? I was looking forward to the ending.
Do you have a part 4 yet cutting into it?
I just found your channel, where's part four?
Great video! I am going to give it a go and see if it turns out for me! Thanks for the uploads.
You are most welcome! Best of success in making your Prosciutto!
Excellent video 👌🏼👌🏼 🙏🏼... waiting for your other videos on curing meats...😀
Will upload soon
Do you have a part 4 ???
I've been waiting for this..... Now I gotta wait for 8 months for my next fix
Hopefully sooner than that Dan. Thanks for taking the time to watch my videos.
@@inthekitchenwithjohn lol. Yeah, I heard your teaser: I'll be curious to see your other charcuterie.
John!!!! Are we close? Very keen to see how it turned out.
I was inspired and just started my own leg. Hanging in a converted fridge for just a week now
Btw, are you Canadian? Picking up something in some pronunciations. Canuck myself - but moved down to SoCal 20+ years ago. No basement/garage for hanging charcuterie for me, I'm afraid.
Dude! I'm jonesing for some closure on the ham. Is there a part 4? I gotzta know how it all turned out. :)
It should be coming in the fall. I've been delayed with some health issues. Thanks.
@@inthekitchenwithjohn Sorry to hear that. As a man with multiple metal parts let me say from the heart... take your time... do what you need to do. Don't let anyone rush you. ;)
Can you please show and explain your drying chamber?
Hi John just wondering when number 4 is coming out thanks😊
nice to know how to make sunya, but why rice flour
part 4 of 4?
Man, I was really looking forward to part 4. I’m hoping for the best, but maybe John isn’t with us anymore.
Just subscribed. Very nice video
Hi john. I think I have a problem. The ball joint is turning brown while I'm drying the prosciutto. Is my prosciutto turing bad..what do i do? Should I wash it again in vinegar? It smells ok. Am I pannicking for nothing?
Hello from 🇮🇳!
First of all, I Love your video!!
Secondly, we don't have an open space to hang meat out in the open, can I place it in the fridge instead? Because the outdoor temperature stays quite high 😢
Yes it is possible if you can get proper air flow in the fridge some people find a way to place it on a rack or hang it with in a fridge. Best of success!
I understand you haven’t produced the fourth video yet, but could you please tell me what you do with the lard. Do you wash it off or just leave it and cut the prosciutto?
I trim the lard off with a knife which works very well. Best of succes with your Prosciutto!
Is it possible to make sugna without lard. If so what is the substitute for the lard. Thanks
I'm not sure, I have only made it with lard and don't know anyone who has used something different.
Happy New Year John!
I just stumbled upon your prosciutto vids as I am just about to begin my own prosciutto making for the first time. I have two fresh legs to work with. I am thinking I’m going to do one as an EQ cured one and one like your salt box type method.
I noticed you didn’t mention milking the femoral artery before salting do you not do that or maybe it just didn’t make it into the video?
I am eagerly awaiting part 4 of the series as I have seen many cutting videos but none that show the entire breakdown of the final product. I really hope you can go into detail as to how to remove the bone with as little meat loss as possible so it then can be sliced on a electric slicer. This is the last piece of information that I really want to see done so I can study on how to do it on my own product.
Thanks!
John
Hi John, Happy New Year to you as well. Thanks for taking the time to watch my videos. In regards to your questions:
You are correct about "milking" the femoral artery, I wasn't able to get that portion edited into the video. I'm planning next year do do another more comprehensive one that digs deep into all of the details. Over the years I've found it varies considerably as to how much blood there actually is to remove from that artery, sometimes very little remains.
I'm about a month and a half from putting out my video on cutting up the prosciutto. When you watch it, I hope you find it to be helpful. Best of success with the two legs you will be curing. Curing meat is a wonderful hobby and you are always learning new things. Take care!
U didn't include milking the femoral artery at all. Don't u think that was a super important thing to mention, I may have just wasted my money and time....thanks for that. I actually did ure recipe bc it didn't include it. I'm going to be really upset if I have to throw away 2 legs and 12 months if curing bc u didn't include this BIG important info in ure videos
You never published part four... Can we assume that this attempt ended in failure?
John, What fantastic videos. I have subscribed and can hardly wait to see part four. I live in Florida where we have no basements and very rarely have five degrees. Would it be OK for me to hang the prosciutto in a refrigerator? Also, the refrigerator I am hoping to use is a converted box freezer. Would it matter if I strung it horizontally instead of vertically?
Hi David, I'm glad you are enjoying the videos. Yes you can use a fridge but there are a few modifications needed. I'm including a link to a video on doing the conversion. There are many TH-cam videos on that subject. Best of success with your Prosciutto!
@@inthekitchenwithjohn John, thanks but the link is missing. I am also going to have a go at making some Lonzino.
@@TheCrunchbird th-cam.com/video/E-LkazzWnPM/w-d-xo.html Sorry David, here you go!
If it's in sult for 14 days why do you need to refrigreate
I've got some beef tallow. Will that work instead of the lard?
The beef Tallow should work fine. Best of success!
Where is part four?
Hello John, did you ever describe the temperature and humidity suitable for ageing?
Hi Jack, I'm generally keeping my temperature around 6-8 degrees Celsius, and a humidity in the range of 65 - 75%. I know there are many different opinions when it comes to the "perfect" temperature and humidity. This seems to work well for me. Best of success with your meat curing!
@@inthekitchenwithjohn Thank you. I appreciate that you have answered my question and for sharing your knowledge. I’m a New Zealander with a fondness for producing the foods that I enjoy and I might add that having recently returned to NZ that my tastes and interests in this regard intrigue my friends here. They don’t get it, until it’s on a plate. And that’s okay.
Looking forward to seeing your next video, thanks.
You may also find the rice flower in the gluten free section of your local grocery store, that’s ware I found it
Thanks for sharing that information about where to find rice flour Adam!
All good thought it mite be helpful
Hi John may I ask when number 4 video is coming out?
It should be ready in January. Thanks!
Hi John, it's a nice video. Where do you keep your prosciutto in your fridge or curing chamber?
Thank you for taking the time to watch the video. I have a wine cellar in my cabin that I hang my cured meats in.
Hey John, it’s me again, why did you add the flour, I don’t understand why the flour is both; needed and not Italian? I’ve been checking my prosciutto and think that while it hasn’t reached the target weight, considering it’s appearance looks as you described that I may need to trim a little of that dried stuff before adding the lard and I ask you, if you were me would you do this? A light trim to remove that really dry stuff before coating with the lard? Furthermore, I’ll be rendering my fat over smoked apple wood. Thanks.
Hi Jack, I've used straight lard before without adding flour but could not achieve as thick and consistent a layer as when adding in the flour. From what I've been told, the rice flour has less potential to form mold than conventional flour. A light trim of the meat would not harm anything, but if you choose not to you will still be trimming everything off when it comes time to carve the prosciutto. I think the "smoked apple wood" fat is a great addition. I'll look forward to hearing how your Prosciutto turns out!
@@inthekitchenwithjohn G’day John, yep, I have a conundrum to solve. Ya see I neglected to record the weight before and after applying the lardo, yeah,…. I know. Could I remove the lardo, sunya, and check the weight and compare my original notes. It might be ready to eat. I think that would be okay if I then, if necessary, re-coat the prosciutto with sunya. Thanks for your guidance.
@@jacklawson1367 I'd recommend removing the Sugna just to be on the safe side and re-weighing it. Worst case scenario is you'll have to re-coat it after. Good luck!
Hi John,
What do you use to cut up the prosciutto once it is ready for the meat slicer?
Thanks, Kevin
Hi Kevin, I use a firm blade boning knife to break down the prociutto into managable pieces for the meat slicer. Best of success!
Any ratio of the lard to the rice flour? Thx
If I was to aproximate I would say 1 part lard and 3 parts rice flour. Hope this helps!
wen part 4?
If you put it in the fridge how do you do it? Thanks.
If you have space in a fridge to move a rack and hang it, that is ideal. But if you are limited for space some people will just lay it on its side with nothing else in the fridge touching it. Every week or so you can then flip it. The key thing is to make sure you have air flow around it. I hope this helps. Have a great day!
Hi John, great videos
Back to day 1 when you put the prosciutto in the bag, did you tie it up? And is it ok for the prochuitto to sit in its water that it just released for that day or two?
Hi David, I didn't tie up the bag (just folded it over on itself. Yes it is fine to sit in the liquid that is released for a few days. Good luck making your Prosciutto!
Hi John does does it matter if the pork is male or female?
No Susi, either one will turn out great!
@@inthekitchenwithjohn I've been told by my grandparents even by butcher that the male smell and always go female
Hi John, I've read elsewhere that during this drying process it's good to let the temperature of the chamber rise to "sweat" the ham. Much like the natural temperature swing of a traditional cold cellar in the warm summer months. Do you have any thoughts on this?
Hi Frank, I've never tried that before but it sounds interesting. Many people hang their Prosciutto in a cold cellar that has temperature variations through the season and get great results. Best of success with your meat curing!
Hi John can we use Crisco and rice flower to make sugna?
Hi Pasquale, I have not used Crisco personally but I do know of other people who have used it to make sugna with good results. Best of success!
@@inthekitchenwithjohn Thank you very much John love the videos!
@@inthekitchenwithjohn I am going on a hunt for wild hog in the end of March can I still make the prosciutto then I do not have a Cellar , I do have a garage with air conditioning for when I make my wine , do you think that will work as well?
@@pasqualecaputo8918 Most air conditioners won't get the temperature cold enough. Some people will modify an old fridge instead (there are lots of TH-cam videos on how to convert a fridge into a curing chamber.
Hi John, how long does it take for the Sugna to dry. Or does it dry? I applied it about 3 weeks ago and it is still oily (near wet) to the touch. Thanks
Hi Kevin, the Sugna never dries because of the fat mixed in with the rice flour (that is why it slows the drying process for the meat that is not naturally protected by fat and skin so it dries evenly. You will be cutting it off before eating the Prosciutto. Best of success with it!
very simple process at a low cost, very well presented but I would mute the music
John did not get to complete this series. Unfortunately he passed away from...you guessed it ...eating all that salty meat