Prosciuttini (Little Prosciutto)
Dry Cure Ingredients
Delicious “Little Prosciutto” that’s easy to make with no need to age for years in a cave!
- Boneless “green” ham 7 lb (3kg)
- Kosher salt (3% of meat weight) 8 tbsp (72g)
- Instacure #2 (0.25% of meat weight) 1 1/2 tsp (8g)
- Black pepper 1 tbsp (6g)
Instructions
- Mix Dry Cure Ingredients well and rub onto meat, making sure to cover all nooks and crannies.
- Transfer meat into a Ziplock or Foodsaver bag and place in your refrigerator for two weeks to cure.
- After the curing process, remove meat from bag, and rinse off cure under running water.
- Transfer to UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.
- After drying is complete, slice thin and enjoy! For perfect, paper thin slices every time, we highly recommend the Chef’s Choice Model 632 Deli Slicer.