prosciutto

[Anonymous]

Has anyone used a ham leg with UMAI for make prosciutto looking for some type of
Measurements for doing so?
Kevin

[Rick]

quote Starman” post=5446:

Has anyone used a ham leg with UMAI for make prosciutto looking for some type of
Measurements for doing so?
Kevin

I dont know if UMAi has a large bag for a whole leg. If so you would have to make sure the bone dont puncture the bag.
Why dont you try a small bone in picnic or bonless ham. (FRESH)

[Anonymous]

Good idea I have one of those also about 7lbs
Any suggestions on doing it?
Thank you Kevin

[Rick]

quote Starman” post=5590:

Good idea I have one of those also about 7lbs
Any suggestions on doing it?
Thank you Kevin

Is it bone in or bonless? Recipe is for an 8 lb

[Anonymous]

Bone in

[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

[Rick]

Bone in will have a better taste.

[Anonymous]

Thank you so much for the help I will keep you posted and some pix as I go
Thank you again
Kevin

[Rick]

quote Starman” post=5595:

Thank you so much for the help I will keep you posted and some pix as I go
Thank you again
Kevin

Your Welcome

Have fun and remember keep your area and tools clean and sanitized.

[Anonymous]

Quick question
So I only age it for 30 days and the entire process takes 60days from start?
Or can it be aged longer like 12 months?

[Rick]

quote Starman” post=5601:

Quick question
So I only age it for 30 days and the entire process takes 60days from start?
Or can it be aged longer like 12 months?

This is a 30 day cure.

Apply half the cure/salt in the start. After 15 days apply the remainder of the cure/salt. At this point you can use the UMAi and press it if you wish. So 15 days in a plastic bag or container. Pat dry some as the salt will draw liquid from the meat. Apply the second rub down and UMAi it for another 15 days.

If you wish to keep it sealed in the UMAi bag longer than the last 15 days you could. IE an extra 15-20 days in the UMAi bag.

[Anonymous]

Oh ok it is a little different than the traditional way I see cool
Ok we will give that a go
Thank you again
Kevin

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