Just found your channel, can’t wait to watch the rest! Trying to get educated about curing meat to get myself started. Should have learned while my grandparents and great grandparents were still around.
John this is a great informational video it brings back memories of my grandfather and uncles drinking wine curing meat for the holidays I just found your channel 11/7/21
Can you leave the pork leg in the fridge uncover/ not wrapped in plastic? Also, is there a weight or a % lost weight that you can use to tell when it ready to be washed an hung?
Hi John, great video. Greeting from a fellow STMC Grad '85. Don't listen to your wife, your hobbies are great! I only wish I had the space to do the same things. Definitely interested in seeing more videos. Cheers.
Great info!! I find that allowing the hind leg to reach salt equilibrium makes for a far too salty end product. I add a percent of salt that’s perfect for my taste and go from there. A good prosciutto shouldn’t be too salty. I’ve had prosciutto from Parma - not salty, but palatable and sweet.
Superb video... thoroughly enjoyed watching it...tks....could you make some capocolla, pastrami and other cold cuts...would be wonderful watching them...tks again 🙏🏼
Just found this video and enjoyed it very much. A Question. When I was a child in Cuba, my father and our neighbor used to make ham, something like this. I don't remember the exact steps (I doubt I ever learned them completely) but I remember that in addition to covering the leg with abundant salt, he used to inject brine inside the leg before covering it and placing it in the refrigerator. Then, I remember that they used to finish the product by smoking the leg hung inside a smoker that our neighbor had made with bricks, We used to collect guava branches with green leaves to produce the smoke. Do you do anything like this too? Thank you for your videos. Now I'm going to watch the 2nd part.
Thanks for watching my video Francisco, I have never injected brine into the leg, but I do know some people that use this method with good results. I don't smoke my prosciutto, but there are some other hams that I cure and cold smoke with maple or cherry wood. I'm sure the ham your father and neighbor made must have tasted great.
Hi John, wonderful instructive video which I have followed. But I have a question. We’re in the UK and have hung the ham in the attic over the winter months however it’s getting warmer here and the attic will rise above 13c. The only real option we have is to put in into a fridge in the garage which will be about 5c for the last six months with limited airflow. Will this is detrimental?
13 Celcius will be too warm for the ham, I've know many people who have cured their hams in a spare fridge with good success. Try to set up a way that you can continue to have air around the majority of the ham, IE: a rack to place it on. Best of success!
@@inthekitchenwithjohn thanks John. I’ve got it in the outside fridge and managed to get it to hang by pulling out all the shelves and creating a pole to hang it from. Could I ask just one more question what percentage should be finished (ready to eat) weigh be from the original. 30% less or 60% less?
I like prosciuoto, even though it's cured raw pork, but I've seen other prosciuoto videos where the blood in the pork leg is massaged or pressed out gradualy over time; covered with cheese clotrh.
When the prociutto is fully cured and I'm ready to use it I will slice some for eating over the next couple of weeks, and break down the rest of the ham into smaller chunks that I vacume pack for later slicing and use.
Hello Jeff, I have not done a pork loin in that fashion so I do not what to guess at a time frame. Perhaps you can find the answer on a google search? Best of success with it!
Over the years I've used both sea salt and salt with iodine and haven't noticed a difference in the final product. Best of success in your prosciutto making!
It should still work out okay for you. You'll probably just have more trimming to do at the end once it is cured and you are cutting it up. Best of success with your prosciutto!
I love prochuto anyway but... Nothing is better is cantaloupe wrapped in prochuto. Before I tried this I read how this came to be. I think I it was the middle ages when the Catholic Church declared melons were sinful because they were so good. To make this fruit not sinful, it was required to be served savory. Wala! prochuto wrapped cantaloupe became a treat. This sounded so strange to me, I had to try it. I fell in love. A late summer with vine ripened cantaloupe from the garden wrapped in prochuto for a light lunch. Delicious
Don’t forget to squeeze out any remaining blood from the main artery near the bone. It can cause rot inside the leg. From others experience.
Just found your channel, can’t wait to watch the rest! Trying to get educated about curing meat to get myself started. Should have learned while my grandparents and great grandparents were still around.
Best of success with your meat curing!
@@inthekitchenwithjohn thank you!
Thanks. I look forward to more video.
John this is a great informational video it brings back memories of my grandfather and uncles drinking wine curing meat for the holidays I just found your channel 11/7/21
Thanks Paul, it's good to keep these traditions going. All the best!
Can you leave the pork leg in the fridge uncover/ not wrapped in plastic? Also, is there a weight or a % lost weight that you can use to tell when it ready to be washed an hung?
Hi Brad, yes you can leavit in the fridge uncovered. It will generally lose about 15% of initial weight during this initial process. Best of success!
Hi John, great video. Greeting from a fellow STMC Grad '85. Don't listen to your wife, your hobbies are great! I only wish I had the space to do the same things. Definitely interested in seeing more videos. Cheers.
Great info!! I find that allowing the hind leg to reach salt equilibrium makes for a far too salty end product. I add a percent of salt that’s perfect for my taste and go from there. A good prosciutto shouldn’t be too salty. I’ve had prosciutto from Parma - not salty, but palatable and sweet.
Nice little orange knife you have there
Thanks ,I've started one. Good
Superb video... thoroughly enjoyed watching it...tks....could you make some capocolla, pastrami and other cold cuts...would be wonderful watching them...tks again 🙏🏼
Great suggestion!
Never knew about the process. Love these videos!
Very nice video!
Just found this video and enjoyed it very much.
A Question. When I was a child in Cuba, my father and our neighbor used to make ham, something like this. I don't remember the exact steps (I doubt I ever learned them completely) but I remember that in addition to covering the leg with abundant salt, he used to inject brine inside the leg before covering it and placing it in the refrigerator. Then, I remember that they used to finish the product by smoking the leg hung inside a smoker that our neighbor had made with bricks, We used to collect guava branches with green leaves to produce the smoke. Do you do anything like this too?
Thank you for your videos. Now I'm going to watch the 2nd part.
Thanks for watching my video Francisco, I have never injected brine into the leg, but I do know some people that use this method with good results. I don't smoke my prosciutto, but there are some other hams that I cure and cold smoke with maple or cherry wood. I'm sure the ham your father and neighbor made must have tasted great.
Hi John, wonderful instructive video which I have followed. But I have a question. We’re in the UK and have hung the ham in the attic over the winter months however it’s getting warmer here and the attic will rise above 13c. The only real option we have is to put in into a fridge in the garage which will be about 5c for the last six months with limited airflow. Will this is detrimental?
13 Celcius will be too warm for the ham, I've know many people who have cured their hams in a spare fridge with good success. Try to set up a way that you can continue to have air around the majority of the ham, IE: a rack to place it on. Best of success!
@@inthekitchenwithjohn thanks John. I’ve got it in the outside fridge and managed to get it to hang by pulling out all the shelves and creating a pole to hang it from. Could I ask just one more question what percentage should be finished (ready to eat) weigh be from the original. 30% less or 60% less?
@@pjmartin1046 The target weight loss should be between 35 to 45% of the original weight. Hope this helps!
I like prosciuoto, even though it's cured raw pork, but I've seen other prosciuoto videos where the blood in the pork leg is massaged or pressed out gradualy over time; covered with cheese clotrh.
Awesome
Very nice
💖👍😊...great ....svaka cast
Just wondering have u ever made cured chorizo?
Not yet but it is on my list.
John the question came up . Do you use a whole pig leg or half a pig leg please?
Thanks, I use the whole pork leg (cut off at the hock). Best of success with yours!
Great!!
Hello John, how do you maintain moisture of the region from which you are slicing? I’m now applying a thin coating of smoked pork fat.
When the prociutto is fully cured and I'm ready to use it I will slice some for eating over the next couple of weeks, and break down the rest of the ham into smaller chunks that I vacume pack for later slicing and use.
Great video. Is it okay to not use any nitrates?
Yes you can cure prosciutto without nitrates, just salt will work fine.
Hello John, How long do you recommend hanging an 8 pound pork loin prepared as proscuitto?
Hello Jeff, I have not done a pork loin in that fashion so I do not what to guess at a time frame. Perhaps you can find the answer on a google search? Best of success with it!
Why the 50/50 salt mix sir?
that's what i forgot to do to put a cinder block i hope it comes out good otherwise 2 prosciutto's down the drain
2-4 degrees? Is that correct?
Yes, that is correct. Best of success with your Prosciutto!
Does the salt make any difference? Can you use salt that has iodine or anti-caking agents?
Over the years I've used both sea salt and salt with iodine and haven't noticed a difference in the final product. Best of success in your prosciutto making!
Hi will you sell any? I would love to buy one.
Can you make it with bed or venison ?
I've heard of people who have made it with bear, but venison typically lacks having enough fat content. Good luck!
@@inthekitchenwithjohn gotcha
What happens if you don't cut the meat back to the bone? I bought a pork leg and salted. I did't cut the meat back to the bone. Is that ok?
It should still work out okay for you. You'll probably just have more trimming to do at the end once it is cured and you are cutting it up. Best of success with your prosciutto!
Yup I'm one of those woundering people 😋🇺🇸
Thanks for taking the time to watch my video. Have a great day!
0:55 Cantaloupe? Are you serious about that? I have some fresh hams that I want to make prosciutto with. So, I'm watching this video.
I love prochuto anyway but... Nothing is better is cantaloupe wrapped in prochuto. Before I tried this I read how this came to be. I think I it was the middle ages when the Catholic Church declared melons were sinful because they were so good. To make this fruit not sinful, it was required to be served savory. Wala! prochuto wrapped cantaloupe became a treat. This sounded so strange to me, I had to try it. I fell in love. A late summer with vine ripened cantaloupe from the garden wrapped in prochuto for a light lunch. Delicious
That's a cabin? Roughing it eh?
There's no fat on that ham
Oh yes, that one pelvis bone....
Just make it a lot of talking
Great video, sad however that you fell for the planned demic nonsense and stopped seeing your friends.
wasting time
You’re a waste