The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Bone-in Fresh Ham for Processing Prosciutto? › Bone-in Fresh Ham for Processing Prosciutto?
Joseph CzerniawskiI started 21lb ham for prosciutto 12/29/15. I cured for 55 days based on 17.5lbs after I deboned it (3 days per lb). Then rinsed and equalized for 30 days before putting in the largest UMAI bag enclosed in netting. Hung in the garage until April 30, 2016 and placed into my curing chamber for the summer months. I’ll hang it back in the garage after the summer when the garage temps stay below 60F. I might taste it for this Christmas season, but will decide after checking the weight loss & feel. I was thinking of starting a bone in ham soon, so I can leave it out all year round, I figure if I start soon, it should be safe to leave next summer.
Btw, I used a ham press I picked up from The Sausagemaker.com for the first couple months.