Hello friend, many thanks for your videos. I'm living in Victoria, Australia descendent of Croatian grandparents and parent. I'm very proud of our history and thank you for helping me understand our traditional food and cultural.
I have 2 suggestions. First, trim the ham face flatter, those bulging upperparts and especially the flappy lower part will dry too much and get hard. Second, it did not look like you covered the ham face with any Souna or Stucco layer that is Lard, Flour (I use rice flour), and Black Pepper. This happens at the end of the initial drying phase to slow the loss of moisture after that point to allow the ham to age and not get to dry! After the loss of 30% to 35% of the initial weight, the meat is Dry Cured and you have little concern for spoilage after that point. You do have to be concerned with controlling the loss of additional moisture. If you leave the ham face uncovered you will have much more loss of product. The excessive loss of moisture and hardening of the surface to a deeper level than is desired can be controlled to a great extent by Stuccoing the surface of the exposed meat with the Lard, Flour, black Pepper mix. Oh and the last thing is that you pressed the hams too aggressively. You only need to apply 20 to 30 pounds of weight to the hams. So that being said, generally the weight of the hams on top of the others while stacked is sufficient to do the job. You then rotate the stack every week to get the desired flattening of all of the hams.
I tried your Prsut , Kulen and Salami and I can tell you that your Smoked or Dry meat is the Best so far. I am gona order more stuff from you because of meat quality. Very nice, Great success I like it.
the problem wasnt the cut in the hock, it was that u didnt pack it with salt when u were salting it. in the future if u ever get a pig leg and the foot is cut off, remember to pack the foot end with salt too. the most important parts to salt are the exposed bones.
Did you pack that slit well with salt & sugar? That open slit (non-fat covered) area should be no different than the large end. Much like the 'hock end bone', you really need to pack those recessed areas well to avoid the problem you describe.
I will add that to my video list, great idea. Yes, I think a grow tent would work really well for this application. Depending on the type of tent you have it should be able to integrate pretty seamlessly. My only issue with a grow tent is the cost, you can do virtually the exact same thing with zip poles and poly sheathing. But if you have one handy, I'd definitely give it a shot.
Guy, if you’d included adding/rubbing the cure into that cut that you accuse the butcher as being at fault, you’d have eliminated the potential for something going wrong.
Honestly, no idea, but I'm going to assume it's because the hock tends to spoil first so maybe by hanging it upside-down it helps with spoilage... I don't know just guessing
Hi, your prosciutto looks great. I started my this year, I have a question for you? With the amount of salt you added, is the prosciutto salty when eating? Next time would you add less or more salt?
Hello friend, many thanks for your videos. I'm living in Victoria, Australia descendent of Croatian grandparents and parent. I'm very proud of our history and thank you for helping me understand our traditional food and cultural.
LOL! "my mother in law kinda did a lot of damage." Oh man.
I have 2 suggestions. First, trim the ham face flatter, those bulging upperparts and especially the flappy lower part will dry too much and get hard. Second, it did not look like you covered the ham face with any Souna or Stucco layer that is Lard, Flour (I use rice flour), and Black Pepper. This happens at the end of the initial drying phase to slow the loss of moisture after that point to allow the ham to age and not get to dry! After the loss of 30% to 35% of the initial weight, the meat is Dry Cured and you have little concern for spoilage after that point. You do have to be concerned with controlling the loss of additional moisture. If you leave the ham face uncovered you will have much more loss of product. The excessive loss of moisture and hardening of the surface to a deeper level than is desired can be controlled to a great extent by Stuccoing the surface of the exposed meat with the Lard, Flour, black Pepper mix. Oh and the last thing is that you pressed the hams too aggressively. You only need to apply 20 to 30 pounds of weight to the hams. So that being said, generally the weight of the hams on top of the others while stacked is sufficient to do the job. You then rotate the stack every week to get the desired flattening of all of the hams.
Smešno u celoj priči da o pršutu slušam na engleskom.Nastavi u zdravlju.Sve najbolje.
I tried your Prsut , Kulen and Salami and I can tell you that your Smoked or Dry meat is the Best so far. I am gona order more stuff from you because of meat quality. Very nice, Great success I like it.
the problem wasnt the cut in the hock, it was that u didnt pack it with salt when u were salting it. in the future if u ever get a pig leg and the foot is cut off, remember to pack the foot end with salt too. the most important parts to salt are the exposed bones.
Did you pack that slit well with salt & sugar? That open slit (non-fat covered) area should be no different than the large end. Much like the 'hock end bone', you really need to pack those recessed areas well to avoid the problem you describe.
great info on hock hook damage, thanks
That looks really good.
Can you do a video about how you would design a meat curing room? It’s requirements, temperature zones, etc.
Do you think a “grow tent” would work?
I will add that to my video list, great idea. Yes, I think a grow tent would work really well for this application. Depending on the type of tent you have it should be able to integrate pretty seamlessly. My only issue with a grow tent is the cost, you can do virtually the exact same thing with zip poles and poly sheathing. But if you have one handy, I'd definitely give it a shot.
Where do flys go when it rains??
How long is that knife and what brand is it??😊
Salt for 35 days in the refrigerator or cold room!
The 10 percent is what you fed me...
You ate 90% of the 90%...
THIS DOES HAPPEN BUT YOU TOUCHING IT . gonna spread it!!!!!!!
ps love the rosemary tree
Good thing we polished off the whole leg in about two weeks!
Hahah the conversation is funny as!! Put the video playback on 0.75x and enjoy 😂
It's the holiday, gotta let the kids enjoy too, and in my defense they are all in high school
Guy, if you’d included adding/rubbing the cure into that cut that you accuse the butcher as being at fault, you’d have eliminated the potential for something going wrong.
In fact had you used sugna, all would be okay.
Dude you rock. can you say why country ham is hung hock-down, and prisciuotto is hung hock up?
Honestly, no idea, but I'm going to assume it's because the hock tends to spoil first so maybe by hanging it upside-down it helps with spoilage... I don't know just guessing
Hi, your prosciutto looks great. I started my this year, I have a question for you? With the amount of salt you added, is the prosciutto salty when eating? Next time would you add less or more salt?
Exactly the same amount, for my taste it is perfect.
I salt mine at 3% of total leg weight and product is consistent.
My parents are from Lika
Lovinac