prosciutto

[Rick]

What you will need.
1/2 cup Salt non iodized
1/2 cup sugar
1/2 oz CURE #2
3 Tbs ground black pepper
2 tsp ground juniper berries (you can use a blender or spice mill)
1/2 tsp ground mace (i found gives a good flavor.

1. Premix all the above ingredients–except the pepper. I use a small zip lock baggy
2. Chill the meat to 36-40* (most household fridges will have these temps)
2 a. Rub the meat on all sides with about half of the cure/spice mix.
Reserve the unused salt/cure mixture set aside for later
3. Lay the ham, skin side down, in a plastic food grade container.
4. Cure the ham in the refrigerator for 30 days at 36-40* Keep ham covered with clear wrap to kep the air off of it. (Tight if you can)
After the first 15 days, rub in the remaining salt cure until it is all used.
5. After 30 days total, remove from cure and soak in tepid water for 30 minutes. [Change the
water once] Air dry the prosciutto; rub in fine ground black pepper all over the flesh
6. Place ham in UMAi bag/seal and put on wire rack in fridge for 30 days more.

Note: if you want a pressed style ham, Use 2 wire racks to press the ham. Use wire ties to keep the racks tight together. Careful not to puncture the UMAi bag during pressing.

If you de bone the ham you will need to use some of the cure/spice mix where the bone was. (Easier to use boneless)

Now its a waiting game.

Enjoy