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:th-cam.com/video/_QSjziczYYg/w-d-xo.html Making Prosciutto Crudo: th-cam.com/video/x5udiB2e_0s/w-d-xo.html 5 Month Update Video: th-cam.com/video/qsOqjABpUOQ/w-d-xo.html The final October 20202 tasting: th-cam.com/video/yYcfwDzxclA/w-d-xo.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.
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.
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.
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.
Never noticed the BrewHouse channel? th-cam.com/channels/9RYWYB80xvstGUkkahaUuw.htmlvideos 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
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!!
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 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
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.
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.
@@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.
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.
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
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
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 .
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.
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.
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.
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 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.
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
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.
Hey Glen, I am about to follow this recipe and I just wanted to see if you knew what the average temperature of the room you kept your prosciutto hanging at? I want to be sure that mine is the same temperature. I appreciate your time!
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.
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 .
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.
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 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 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?
I see you used only salt for the curing process. Would it be advisable to mix Instacure #2 into the salt for additional protection against pathogens during the drying phase?
Gary Daily my thoughts exactly, that’s a lot of salt to let down the drain. Besides killing tree stumps I can’t think of a good safe use for pork juice soaked salt.
![[DRIP] ‘CLIK CLAK’ PREVIEW](http://i.ytimg.com/vi/bcxkcOSbpac/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:th-cam.com/video/_QSjziczYYg/w-d-xo.html
Making Prosciutto Crudo: th-cam.com/video/x5udiB2e_0s/w-d-xo.html
5 Month Update Video: th-cam.com/video/qsOqjABpUOQ/w-d-xo.html
The final October 20202 tasting: th-cam.com/video/yYcfwDzxclA/w-d-xo.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
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.
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!
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.
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.
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. 😊
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.
Best food related show on youtube. You rock Glen!
Oh. You just also casually just have a brewery. 😂
Never noticed the BrewHouse channel?
th-cam.com/channels/9RYWYB80xvstGUkkahaUuw.htmlvideos
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.
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.
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!
Hello to my future self in October 2020 when I no doubt rewatch this video. I hope you've had a good year!
One day I want to wake up and be this guy. He has the best life.
Hi Glen. Very nice video. Keep up the good work!
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 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: th-cam.com/video/q1I0ahLHFUs/w-d-xo.html
Clickspring.
8bit you must not be a Rick and Morty fan; a year and a half between seasons.
‘Stranger Things’ have happened.
Thank you so much! You're an angel for helping me on this.
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.
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
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.
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.
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.
Definitely worth the wait, I'll be watching the journey, yummo, awesome video Glenn and Julie 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
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
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
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 .
Wow gutsy recipe! Thanks for showing us how to do it!!!!
Hi Glen what is the correct temperature and humidity for aging the prosciutto in the cellar?
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.
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.
What do you think about a series about typical Canadian recipes (besides butter tarts etc.)
We've been working on some ideas.
what was the room temp and humidity that meat was hanged in for a year?
What is the ideal temperature and humidity?
Hello Glen. How long do you recommend hanging an 8 pound pork loin prepared as proscuitto?
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.
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.
I'm already anxious for 2020, i subscribed because of these.
What temps are required for the hanging?
What does this guy and the ham have in common?
He both left us hanging
since it's the season you should do a video on apple cider and test different types of apples.
Dude that Look realy delicious good job bro 🤗😋.
Can't wait to c the finished product
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 !
My grandparents house on Brimley road had a cold cellar. Really something missing from new build houses IMO.
So close now. Just a few more weeks. So excited! 😁
We will definitely try some day, thank you for sharing. Happy Cooking.
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'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?
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.
Well that was very interesting. I’m looking into this. Thanks so much for all your hard work.
Now TH-cam has de mission to notify me in one year
hope it helps
This video is amazing. I’m never going to make this.
What is the correct temperature and humidity you are keeping it at?
Looking forward to the updates.
5 Month Update Video: th-cam.com/video/qsOqjABpUOQ/w-d-xo.html
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.
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
Brilliant tutorial. Subbed.
I’m thinking about making prosciutto as well. Does the lard you used to seal the meat not go rancid over time?
I have a little bar fridge. Would I be able to use that for this project?
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
HI, what kind of salt is better, cooking salt or sea salt?
Hey Glen, I am about to follow this recipe and I just wanted to see if you knew what the average temperature of the room you kept your prosciutto hanging at? I want to be sure that mine is the same temperature.
I appreciate your time!
Our basement averages around 60-65ºF all winter.
@@GlenAndFriendsCooking okay thank you!!🙌🏽
What Temperature and humidity do you have it in thanks
So what kind of temperature and humidity does it take to cure properly?
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.
Prosciutto di Ontario. Nice!
This is like getting through a season of a show on Netflix and realizing I have to wait a year for season two! lol
👍👍and you know we'll be here awaiting!!!🍻 thanks Glen!
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 .
Almost there... can´t wait to see the result. Greetings!
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.
Thank you great
Watched this Oct 8 2020 so how did it go
❤️
Final tasting coming up soon.
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..
One year hang time - well that explains why Prosciutto is so expensive.
ok....ready to see it now!
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 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.
This is a great series, you just don't see this. Great content and excellent presenting, deserves to be on mainstream tv 👌
Your brewery is top notch
How many days before taking out in salt process??
Very interesting. Do you think this could be done with a smaller part of pork, like a leg, or a Boston butt? Good video! Rock On!
Yes - our guanciale video shows the (almost) same process with a pig cheek.
Also, very important to cure/ pack the ham hock.
hahah this guy owns a salt factory, lol, i love a good laugh!!!
Watching this vid Sept, 2 2020 lol...guess I'll chk back next month...good vid and very interesting...btw, I just subscribe
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.
What temp and humidity for the drying process?
Looking forward to the final video haha
Great video thank you.
I see you used only salt for the curing process. Would it be advisable to mix Instacure #2 into the salt for additional protection against pathogens during the drying phase?
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
This is one hell of a cliffhanger :-P
I’m here for the ASMR of it all
I never heard of the lard method. Where did you hear this? Is this specific to prosciutto?
Does that salt have to go to waste or can it be reused for something?
Gary Daily my thoughts exactly, that’s a lot of salt to let down the drain. Besides killing tree stumps I can’t think of a good safe use for pork juice soaked salt.
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!
if i was worried about flys and stuff hanging out in my shed and just being generally dusty, can i hang it inside an old fridge thats been turned off?
Instructions unclear. Prosciutto now out to betray Italian Mafia Boss
Now try to make some Ibérico Ham, that would be also fun to watch.