California Farm Prosciutto Ham Recipe by Hobby Horseman
Cooking Instructions Cure 1 1/2 days per pound, airdry to 67% weight 1 I dry cure my charcuterie using just enough salt, called equilibrium salting, so there is no left over salt to dispose of into our septic system. Bring hams to room temperature. Wash with vinegar. Dry. Lay ham skin side up, stab every 2” so salts can penetrate. Rub curing salt evenly on ham, but press down with your thumbs especially on the exposed parts of the bone. Put coarse salt in 2 gallon ziplock bags, shake. Curing takes 1 1/2 day per pound in bottom of fridge. Flip bags daily. 2 When cured, wash with white wine vinegar, dry, weigh again to measure weight loss percentage from curing, probably a pound of liquids. Grease exposed meat with salted lard mixture to prevent uneven drying. I then hang hams wrapped in double wrapped cheesecloth bags till dried to 70% of original weight, which takes a year. Slice paper thin when served. Enjoy. 1 I dry cure my charcuterie using just enough salt, called equilibrium salting, so there is no left over salt to dispose of into our septic system. Bring hams to room temperature. Wash with vinegar. Dry. Lay ham skin side up, stab every 2” so salts can penetrate. Rub curing salt evenly on ham, but press down with your thumbs especially on the exposed parts of the bone. Put coarse salt in 2 gallon ziplock bags, shake. Curing takes 1 1/2 day per pound in bottom of fridge. Flip bags daily. 1 I dry cure my charcuterie using just enough salt, called equilibrium salting, so there is no left over salt to dispose of into our septic system. Bring hams to room temperature. Wash with vinegar. Dry. Lay ham skin side up, stab every 2” so salts can penetrate. Rub curing salt evenly on ham, but press down with your thumbs especially on the exposed parts of the bone. Put coarse salt in 2 gallon ziplock bags, shake. Curing takes 1 1/2 day per pound in bottom of fridge. Flip bags daily. 2 When cured, wash with white wine vinegar, dry, weigh again to measure weight loss percentage from curing, probably a pound of liquids. Grease exposed meat with salted lard mixture to prevent uneven drying. I then hang hams wrapped in double wrapped cheesecloth bags till dried to 70% of original weight, which takes a year. Slice paper thin when served. Enjoy. 2 When cured, wash with white wine vinegar, dry, weigh again to measure weight loss percentage from curing, probably a pound of liquids. Grease exposed meat with salted lard mixture to prevent uneven drying. I then hang hams wrapped in double wrapped cheesecloth bags till dried to 70% of original weight, which takes a year. Slice paper thin when served. Enjoy. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Twice Baked Potato Casserole Cheesy Pumpkin Fall Casserole Pork Roast Noodles Singkong Gula Jawa/Sweet Cassava Indonesian Style Turkey pot pie Twice Baked Potato Casserole Cheesy Pumpkin Fall Casserole Pork Roast Noodles Singkong Gula Jawa/Sweet Cassava Indonesian Style Turkey pot pie Aloo Baingan Sabzi Greek seasoning Sun Dried Fenugreek Leaves Greek Lamb Burgers 🥐Crescent Rolls🥐 Pasta and Potato Jollof Kabocha Bread Pudding Turkey pot pie Breakfast Burrito Butternut chapatis Aloo Baingan Sabzi Greek seasoning Sun Dried Fenugreek Leaves Greek Lamb Burgers 🥐Crescent Rolls🥐 Pasta and Potato Jollof Kabocha Bread Pudding Turkey pot pie Breakfast Burrito Butternut chapatis