Hey! Great video. I had to break down my meat into chunks so it could fit in our fridge. I salted all around. Am i going to run into problems since I didn’t leave bone on? Was thinking I’ll hang with several chunks in each cloth
The smaller chunks will cure much faster so you will need to keep a close eye on how they loose weight. You should still be able to create a good tasting end product. Best of success!
Thanks for watching my video Vince. I have a few friends that have always used red wine (they use home made wine). I'm not sure how much flavor would be added to the Prosciutto from the wine since it is wiped off after rinsing.
@@inthekitchenwithjohn thanks for the answer John. Really good and explanatory video. Would really like to see more on meat dry-aging, bacon, guanciale etc. Also your cellar and maturation chamber setup
Hi John I've had the prosciutto in the fridge for about 9 day I'm taking it out every second day and re salting as per ure instructions., everything I'd going well, but . Ive also just made chorizo and I'm going to cure this in the same fridge but the chorizo needs to be 13C -16C at 80-85% humidity for the first 2 weeks then 75% for the rest of the curing are these temps and humidity OK for the prosciutto, or have I just complicated my life and need another curing fridge?
Hi Susi, sorry to say, yes you may have complicated things. You'll want to be consistent to the curing and humidity for each of those two meats. Good luck with things!
Again, great video. Your directions are clear and concise. Makes it seem like anyone could to it. Looking forward to seeing the progress. Cheers!
Great video. I can't wait for Part 3 with the larding. Also, great rep of the No Name brand vinegar.
Love it, John. It's hard to beat homemade prosciutto!
Isn't that the truth!
Thanks for the great video!
You are very welcome Jim. I appreciate you taking the time to watch it.
Thanks for the recipe.
I 'm trying @ home with belgium wild boar 😉🐗
Bon a petit!!
I was waiting for this part 2, thank you 😊
What kind of plastic bag are you using during the curing process?
Awesome
Hey! Great video. I had to break down my meat into chunks so it could fit in our fridge. I salted all around. Am i going to run into problems since I didn’t leave bone on? Was thinking I’ll hang with several chunks in each cloth
The smaller chunks will cure much faster so you will need to keep a close eye on how they loose weight. You should still be able to create a good tasting end product. Best of success!
I love the Prosciutto Di Parma. What would you need different to make that. would the meat need to come from Parma
I read somewhere where you can add red wine instead of the vinegar to get the same effect but with an added taste?
I stopped the video too soon, you just the answered my question!. ?Thanks!
Thanks for watching my video Vince. I have a few friends that have always used red wine (they use home made wine). I'm not sure how much flavor would be added to the Prosciutto from the wine since it is wiped off after rinsing.
Any details about the humidity levels of the cold cellar?
Hi Paschalis, my cold cellar is around 75% humidity. Good luck with your Prosciutto!
@@inthekitchenwithjohn thanks for the answer John. Really good and explanatory video. Would really like to see more on meat dry-aging, bacon, guanciale etc. Also your cellar and maturation chamber setup
Hi John I've had the prosciutto in the fridge for about 9 day I'm taking it out every second day and re salting as per ure instructions., everything I'd going well, but . Ive also just made chorizo and I'm going to cure this in the same fridge but the chorizo needs to be 13C -16C at 80-85% humidity for the first 2 weeks then 75% for the rest of the curing are these temps and humidity OK for the prosciutto, or have I just complicated my life and need another curing fridge?
Hi Susi, sorry to say, yes you may have complicated things. You'll want to be consistent to the curing and humidity for each of those two meats. Good luck with things!
5c is to cool I m doing this for awhile at 12-14c at 80 %humidity never had any problems.
don't forget the pepper on the prosciutto