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.
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.
+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.
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 :)
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.
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 .
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
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
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.
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 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).
@@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.
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.
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.
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!
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 !
I wish this video was much more detailed. What do you do with the mold? can you eat it? what about the tough sinew in the meat? is that edible or does it become a rock-hard piece inside the meat? what styles of meat does this technique work on?
+Steven Lamb Ok soooooooo my cut of meat is in the salt right now. day 1 of 6 according to curing times. my question is this. skulls I take the meat out every day to re apply more salt and drain the pan? also, other videos I've watched, others press their meats. should I be doing this as well?
I always have brand new tootthbrush near the ref, but my wife always throw them away until I needed one to brush off some mold from my copicola. Next time I had them labeled for meat/cheese use only. If the mold give different taste, discard the whole thing.
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 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.
This is one of those terrible "how to"'s that skips all the essential bits. You can't go from "cover it in salt" to "and here's the ham". How do we wipe the salt off? Do we have to wipe all the salt off, or is leaving some on okay? Does it need to be covered in the fridge? Do I need to do anything else during the "curing in the fridge" process? Wont the mould appearing affect other food in my fridge? Do I have to cut all the mould off when eating it? How do I store it once I've started cutting off that layer of bacteria-protective mould? How long will it stay good for? I accept that you're enticing people to do your course, but a few extra hints to the procedure would be nice. At the moment we've gone from "here is a tree I'm about to cut down" to a finished log cabin with no middle steps :)
@@bobmonk388 nah man, you're wrong here. Anything to do with food prep where it's gonna go mouldy should probably have very clear instructions. Yes, wiping the salt off is simple, but regarding putting it in the fridge for 3 months, all the other guy's questions were legit, or at least, might be. Temp & humidity could well be important. If you watch Alex French Guy Cooking's videos on Dry Aged Beef, you can tell that stuff is important, and here it's glossed right over. Also, calling people snowflake just sounds silly. You've missed the entire point of its use in Fight Club.
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
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.
+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.
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?
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
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?
Great stuff. I'm hoping to do some curing myself this year. Is the same rule of thumb (three days per kilo) applicable to any meat that you want to cure in a prosciutto style, or is it simply for fatty bits of meat like pork?
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 ?
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.
***** 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.
+Chris Haber You never use sodium nitrate for curing. What you are thinking of is sodium nitrite. And no, no nitrite is necessary for this curing. The good mold was a sign that everything was well with the meat.
+Peter Carlson Nitrates are used in longer cures without cooking, e.g. traditional dry-cured salami. You'll find it as part of "Cure #2" at sausage-making supply shops. Nitrite-only cures ("cure #1") are typically used with faster cures and/or cooked products like bacon.
How do you cure it in the fridge? Wrapped? If cured in an open area -old school style- do you let it sit on a plate ot piece of wood? Do you hang it? Thanks!
+Mete Mutlu you will smell the pork but it wont smell bad. and remember if your fridge smell bad yout pork will smell and tast bad. it absorbs "flavor" from the air. Best place is a cold max 7+ celsius and loots of air. use a cheese cloth bag to protect from insects.
Thanks. I waited for 3.5 months for a 2 lb piece. It ended up OK. was too salty for my taste. I probably have to make it wait in salt for a little shorter amount of time.
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?
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.
I use the equalisation method so you cant over salt it. 2.5% of the weight of meat in salt plus and few other herbs and spices and pack it into a vacuum sealed back and place in the fridge for about a week but even if you leave it another week it will still be good. Wrap in collagen wrap and hang in the fridge until its lost 35% of the total weight and its ready to eat.
Let's talk about equilibrium curing. From what I understand (using a baker's thinking), when using equilibrium curing negates time frames, as the percentages are constant. For example, if I make a bacon from pork belly, emerging it in salt, I am limited by the variable of time, however, by using equilibrium curing, I can allow the meat to sit indefinitely in the solution with a constant result...
Hello what kind of salt is it? is it regular table salt or curing salt?I want to try out your way to make ham but I will use a huge piece of pork chop meet.
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
Steve, I've got a large pork shoulder bone in. I was thinking about deboning and quartering the shoulder. Do you think this technique would work under those circumstances? Or is it too fatty of a cut? Also the shoulder is currently Frozen. I know it sound like a stupid question but is a thawed out piece of meat ineligible for curing? Thank you.
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!
As far as I know it's the same kind of mold you'd find in cheese. It's safe to eat, but you might want to peel it off since it's been exposed to the open air for a while and depending on how it's stored there could be dirt, grime, insects or whatever that might have brushed up against it. If it's a relatively clean environment that's not an open barn or something I'm sure it's perfectly fine to eat it, skin and all.
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?
I’m currently trying your bresaola recipe from the river cottage hand book, I have a hygrometer, and humidity is currently around 55%-60% where it is hanging. Will that have a dangerous or adverse effect on the final product? Any tips on increasing humidity to hit the ideal range? Thanks
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
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.
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)
This is excellent. I was always under impression that making prosciutto is super hard. I'll try this out...
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!
That fireplace is awesome.
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
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 :)
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.
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.
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.
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 .
fantastic recipe
Trying to decide if I should buy your handbook. The River Cottage Bread handbook was fantastic and has become my go to reference book.
The simplicity was amazing. Thank you Steve, very much enjoyed your recipe.
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
🤣🤣
😂
Excellent video. I keep rewatching it. I'm trying to make my first prosciutto.
Very cool!
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
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?
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.
Hi Steve, great salami, chorizo and prosciutto style ham recipes, everything you make looks really delicious.
Mr. Lamb hello. Do you have any videos showing how to make Soppresatta ?
Currently I have your Prosciutto drying in my fridge.
Thankyou.
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 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.
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
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.
Fantastic! The simplicity is overwhelming. I would like to try this with a de-boned leg of pork.
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!
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 !
I wish this video was much more detailed.
What do you do with the mold? can you eat it? what about the tough sinew in the meat? is that edible or does it become a rock-hard piece inside the meat? what styles of meat does this technique work on?
ixekun Same mould found on Cheese, perfectly fine to eat if you like it, if not trim it off
Mole la gas va e
+Steven Lamb Ok soooooooo my cut of meat is in the salt right now. day 1 of 6 according to curing times. my question is this. skulls I take the meat out every day to re apply more salt and drain the pan? also, other videos I've watched, others press their meats. should I be doing this as well?
37Sith Buy his book with all the details!!!
I always have brand new tootthbrush near the ref, but my wife always throw them away until I needed one to brush off some mold from my copicola. Next time I had them labeled for meat/cheese use only. If the mold give different taste, discard the whole thing.
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?
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.
Great, thanks for the video!
Do you add any seasoning, garlic, onion, pepper, etc.?
Great Video. Would it be best to debone the joint before salting, to make it easier to slice afterwards?
This is one of those terrible "how to"'s that skips all the essential bits. You can't go from "cover it in salt" to "and here's the ham".
How do we wipe the salt off?
Do we have to wipe all the salt off, or is leaving some on okay?
Does it need to be covered in the fridge?
Do I need to do anything else during the "curing in the fridge" process?
Wont the mould appearing affect other food in my fridge?
Do I have to cut all the mould off when eating it?
How do I store it once I've started cutting off that layer of bacteria-protective mould?
How long will it stay good for?
I accept that you're enticing people to do your course, but a few extra hints to the procedure would be nice. At the moment we've gone from "here is a tree I'm about to cut down" to a finished log cabin with no middle steps :)
You are absolutely right :)
FUCKING SNOW FLAKES just experiment and its so simple you really need some one to show you how to wipe salt of a ham.
he did say in the vid that you do not have to put it in the fridge to cure...
@@bobmonk388 nah man, you're wrong here. Anything to do with food prep where it's gonna go mouldy should probably have very clear instructions. Yes, wiping the salt off is simple, but regarding putting it in the fridge for 3 months, all the other guy's questions were legit, or at least, might be. Temp & humidity could well be important. If you watch Alex French Guy Cooking's videos on Dry Aged Beef, you can tell that stuff is important, and here it's glossed right over. Also, calling people snowflake just sounds silly. You've missed the entire point of its use in Fight Club.
Yer well that's just your opinion man.@@overseastom
A question.... So after the salt stage you just live it bare in the fridge for 3mon. ?
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
Very interesting. Always wondered how Prosciutto. Thank you, great video.
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.
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?
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
Great video! How should I store this in my fridge? Do I use a cloth towel to wrap it with? Plastic wrap?
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?
Great stuff.
I'm hoping to do some curing myself this year. Is the same rule of thumb (three days per kilo) applicable to any meat that you want to cure in a prosciutto style, or is it simply for fatty bits of meat like pork?
*****
Thanks a lot for the responce =)
Cannot wait to make this! Yum.
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 ?
looks so good! will that method work with any part of the ham? any regular salt?
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 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.
Super video. Can I cure any kind of pork meat that way? Does it have to be particularly fresh or anything?
Ccan you put in the fridge with other produce while is drying or will the mould spoil the other foods?
do you keep it sealed in the fridge or exposed?
what kind of salt are you using? Will iodized salt work? Thank you! Great Video!
Don't use iodised salt. Use plain seasalt. Make sure to turn the meat once in a while❤️🍖
thank you . I will certainly try this
Hi great vid does this mean you don't use anyform of chemicals like sodium nitrate ? its just pork and salt?
+Chris Haber You never use sodium nitrate for curing. What you are thinking of is sodium nitrite. And no, no nitrite is necessary for this curing. The good mold was a sign that everything was well with the meat.
+Peter Carlson Nitrates are used in longer cures without cooking, e.g. traditional dry-cured salami. You'll find it as part of "Cure #2" at sausage-making supply shops. Nitrite-only cures ("cure #1") are typically used with faster cures and/or cooked products like bacon.
***** You're right. I Googled it right now and saw that nitrates are used too. I didn't know that until now, thank you.
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
Steve, would there be any way that i could put some sort of seasoning that would infuse into the pork?
You can add some spices like thym, rosemary anything you like in the salt, that gives a lovely flavor
hi that is awesome. could add some herbs?
I will definitely try. Thanks!
How do you cure it in the fridge? Wrapped? If cured in an open area -old school style- do you let it sit on a plate ot piece of wood? Do you hang it? Thanks!
Does it smell heavily while it is in the fridge? Can I keep in it the fridge that I use daily?
+Mete Mutlu you will smell the pork but it wont smell bad.
and remember if your fridge smell bad yout pork will smell and tast bad. it absorbs "flavor" from the air.
Best place is a cold max 7+ celsius and loots of air. use a cheese cloth bag to protect from insects.
+Karl Vaager thanks. how do you know that it is ready to eat?
you wait ATLEAST 3 months for this cut or 6 for bigger
Thanks. I waited for 3.5 months for a 2 lb piece. It ended up OK. was too salty for my taste. I probably have to make it wait in salt for a little shorter amount of time.
Try using 1/2 the amount of salt. As long as you get all sides of the meat salted, you should be ok.
Love this guys enthusiasm!
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?
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.
Are you able to spice i.e. garlic or onion powader or you don't recommend doing it because of taste?
Praise be the Prosciutto!
Can you reuse the salt?
Do you cover it in the refrigerator?
Thanks. Could you tell me how this works without nitrite? I'm amazed at the deep red colour almost like braseola.
I use the equalisation method so you cant over salt it. 2.5% of the weight of meat in salt plus and few other herbs and spices and pack it into a vacuum sealed back and place in the fridge for about a week but even if you leave it another week it will still be good. Wrap in collagen wrap and hang in the fridge until its lost 35% of the total weight and its ready to eat.
Great idea thanks!
While is in the fridge do you need to cover it?
Let's talk about equilibrium curing. From what I understand (using a baker's thinking), when using equilibrium curing negates time frames, as the percentages are constant. For example, if I make a bacon from pork belly, emerging it in salt, I am limited by the variable of time, however, by using equilibrium curing, I can allow the meat to sit indefinitely in the solution with a constant result...
Excuse me, but when you but it to rest in the refrigerator, how to you store it, in a close container, plastic bag or rest it in a plate???
Be nice if they would answer our questions!!
I'm going to wrap mine lightly in muslin then raise up on cut down toilet rolls(just to keep up off the tray - to keep the air flow)
Looks amazing - how cool as well!
could I apply this method to a piece of shoulder the same weight?
Hello what kind of salt is it? is it regular table salt or curing salt?I want to try out your way to make ham but I will use a huge piece of pork chop meet.
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
He used a chump joint.
I wonder if its possible to do this with beef (wagyu beef perhaps)?
Hi Steve can I use a ordenery joint of poek
Steve, I've got a large pork shoulder bone in. I was thinking about deboning and quartering the shoulder. Do you think this technique would work under those circumstances? Or is it too fatty of a cut? Also the shoulder is currently Frozen. I know it sound like a stupid question but is a thawed out piece of meat ineligible for curing? Thank you.
can you add sugar during the curing process so that the end product is slightly sweeter?
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!
Ok , I am new to this, with that mold is it safe to eat? the mold parts is what I am asking about
bigbear homestead yup.
As far as I know it's the same kind of mold you'd find in cheese. It's safe to eat, but you might want to peel it off since it's been exposed to the open air for a while and depending on how it's stored there could be dirt, grime, insects or whatever that might have brushed up against it. If it's a relatively clean environment that's not an open barn or something I'm sure it's perfectly fine to eat it, skin and all.
is the salt formula the same for a flat cut like pork belly? or because of being thin would it take last time?
have you covered the meat over the 3months period or was it open
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?
what type of cut of ham would be best to use? I am in the US...
A cold smoke? Say hickory? Early on? Will it enhance or spoil?
did you drain liquid everyday? did it cure for 4.5 days then just hang? smoke it? thank you!
I’m currently trying your bresaola recipe from the river cottage hand book, I have a hygrometer, and humidity is currently around 55%-60% where it is hanging. Will that have a dangerous or adverse effect on the final product? Any tips on increasing humidity to hit the ideal range? Thanks
Can you tell me your room temperature? Because I live in Thailand and i'm not sure if our heat will spoil the meat. Thanks.
Does the salt have to be thrown out, or can it be used for flavouring?
Wanted to see you take it out if the slat
is the number of month 3 per kilo or something else I have started it with a peace of beef .5Kg and i was wondering if it will take 1.5 month
You can eat those mold formed outside?
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
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.
Is it necessary to use a joint of meat with the bone in? Is there some reaction that the bone creates during the drying?
+Stephen Thompson no reaction u can use one without bone
Can you put it in a breathable 'ham bag' or does it need to be completely free?
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 ?