Tasting Home Made Prosciutto - 1 Year To Make! - Glen & Friends Cooking
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- Опубліковано 11 лип 2024
- We Make Prosciutto Crudo at home - Dry Cured Ham Leg at home Part #2. Glen And Friends Cooking Today we are going to taste this hog leg / pig leg / fresh ham that we turned into prosciutto crudo, dry cured ham, salt cured ham, jamón, jambon, or plain old country ham... doesn't really matter what you call it, they all follow the same basic process. The difference in naming just stems from where you make it, and the type of hog you make it with.
Prepping the hog leg: • Pro Butcher Preps A Ho...
Making Prosciutto Crudo: • This Is How PROSCIUTT...
5 Month Update Video: • Curing Prosciutto Ham ...
The final tasting: • Tasting Home Made Pros...
Ingredients:
1 whole fresh hog leg
Enough coarse salt / sea salt to completely encase leg
200g pure pork lard
30 mL black pepper
At least 1 year of your life
5 Month Update Video: • Curing Prosciutto Ham ...
Method:
Trim up the hog leg, removing the H bone and tail.
Press all of the remaining blood out of the femoral artery - if any.
Weigh the leg.
Rub salt into all exposed cuts in the flesh and around the head of the femur.
Lay down 2” of salt in your ‘salting box’ and the lay leg on top.
Make sure no parts of the leg are touching the edge of the box.
Pour enough salt on top of leg to fully cover.
Allow to sit in a dark cool spot for 1 day per pound of leg.
Rinse off all salt, and then rub all over with a mixture of lard and pepper.
Tie up and hang in a dark cool spot for at least a year.
Part 1: Initial Breakdown of the hog: • PRO BUTCHER Cuts Up A ...
Part 2: The Head: • PRO BUTCHER Cuts Up A ...
Part 3: The Shoulder: • PRO BUTCHER Cuts Up PO...
Part 4: The Belly: • PRO BUTCHER Cuts Up A ...
Part 5: The Loin: • Pro BUTCHER Cuts Up A ...
Part 6: The Hind Leg: • Pro Butcher Preps A Ho...
We Make Guanciale: • 🏆 Make GUANCIALE At Ho...
We Render Lard: • How To RENDER PORK Lea...
How To Make Dry Cure Bacon: • How To Make Measured D...
How To Make Pork Stock: • 🏆 How To Make Pork Sto...
We Make Prosciutto Crudo: • This Is How PROSCIUTT...
0:00 Tasting Home Made Prosciutto - 1 Year To Make!
0:15 How to make Prosciutto Crudo at home
0:30 Butchering a hog to make ham at home
2:45 how to slice a prosciutto / jamón
6:18 Taste testing Home Made Prosciutto ham
#LeGourmetTV #GlenAndFriendsCooking
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Thanks fro watching Everyone! *Would you ever make this at home?*
Here's the original video where we made it: ua-cam.com/video/x5udiB2e_0s/v-deo.html
When the butcher helped us prep the hog: ua-cam.com/video/_QSjziczYYg/v-deo.html
The 5 month update: ua-cam.com/video/qsOqjABpUOQ/v-deo.html
I would, but I now live in the tropics.
I didn’t make this, but I did try drying and curing other meats. I made pepperonis and salami
How finicky does the basement environment need to be. What was the minimum target temperature
So... can you use the fat that isn't yellow for cooking?
How do you store it, now? Back in the basement?
The fact that it's been an entire year already amazes me.
In Spain some hams are left hanging for 5 years.
@@exequiellopez4024 do they taste that much better?
Yeah indeed, feels like only a few months.. not 12 🙈
@@hagnartheviking6584 like aged cheeses, there is a sweet spot for everyone. I personally like the funkiness from extra time but can also enjoy the more rustic, country ham style from lesser time. Never better, just different. More age no doubt is more money but that might not fit your palette
@@justinguitarcia I love this comment so much, too many people assume more age and a higher price is automatically better when in reality the flavor profile is entirely different. Buy what tastes the best to you.
Man I remember when you said it would take a year, and i was dreading waiting a year.
It was worth the wait..
and what a year it has been
Wife: honey, when will dinner be ready?
Me: uhhh give me another year or so...
Wait a whole year to taste your ham and the wife goes "mm, yeah taste as it should". You gotta love Canadian understatement.
wow so incredible! very inspired to get me some whole pig one day and experiment
How lovely to see my good friend Mars here. He inspires like the sea or the mother of pearl within.
Yaayyy brother Green is here! It's such an amazing project. I wonder if there is space for this in your new studio or if you should age it in a cave somewhere in NY state hahaha!
bro gotta collab!
youtubers supporting youtubers. we love to see it.
And that’s one whole year I’m subscribed to your channel love you and your show and all the Great videos to come
Has it been a year already? Feels like both the shortest and the longest year ever.
2020 in a nutshell, really
It's amazing that both are true.
@@fluffycritter Yes
As somebody who grew up in a family that is curing meat for generations, it is surprising that people find it difficult or complex.
You there has a great first attempt but by my standards that is a tad bit too wet, or not dry enough.
Usually, when we cure meat we use either smoke to cure it or we leave it in the room that has great air circulation of natural wind we call Bura (or Bora) or in a combination of the two.
That way you get super through meat that is difficult to cut but easier to cut thinly.
I understand that if you live in an apartment or a house it's difficult to cure meat (we have a separate building in which we cure many different cuts of meat) and for that reason, I applaud the effort and how good it looks.
Good job!
In my family each year we make this type of salami called suxhuk but it is not por only young cow ( veal ) and or cow meat ( ps i am in a albanian family ) and and when we cook it it pits out a lot of fat and the meat we put it in the cows how do i say it the parts in the stomach that are like pipes and while we make suxhuk we make proshut and beacouse we are muslims and we cant eat pork we use cow or young cow meat ( veal ) and suxhuk has to be smoked.
The ham in the video is cured in the Spanish way, and You just salt It and hang It enough time with the right temperature and humidity
Jesi ti hrvat isto? Haha
@@pablonieto5058 Didn't know that. Thank you for your insight. I might suggest this one to my family to try out this year :)
@@sidritxharavina4973 i am guessing the english word for “pipes” is intestine. You use this as a casing? What spices do you mix in the suxhuk for flavor? I bet it is very good.
"Pretty good" is the highest from of praise she's ever given, I'm fairly sure. 🤣
Glen... you're just here making 2020 a little better for the rest of this. Hard to believe it's already been a year!
The smile on Glen's face on the first taste says it all. Really a fascinating process.
the whole point is that by the time the prosciutto is ready to be eaten, another pig is killed and a hame is salted for next year, and that one will be ready by the time this years' is finished.
Perpetual prosciutto
This is more of a ham not a proschiuto proschiuto is much different
@@-injustice-6738 ...what cut do you think prosciutto is, exactly?
@@9944908 i understand what u mean but real proschiuto is much dryer to the point meat is dark dark red this looks more like a ham u cook
Sorry, man. That's only about 2 weeks max worth of ham.
@@demsrchildabusers7959 he meant perpetual annual prosciutto. Lol
Glen: "I figured I may only do this once in my life."
6 Months Later
"So we just signed documents for opening my new prosciutto & cured pork products business..."
You can cover the ham with the trimmed fat to prevent from drying out.
The pros use the fat, but saran wrap works as well. If you let it dry out and oxidize, I'd think you'd need to discard more of the trimmings each time.
Yes or even melt lard and completely seal it to keep for longer.
That's what he did.
Vacuum pack and it will keep forever
wont it beat the point of making prosciutto though...you are not trying to preserve the pig as it is for a year.
Just want to send some thanks your way Glen if you see this! My generation (Gen Z) doesn't have many family members that can pass skills like these down to us anymore. I really appreciate that you put all this information and all these traditions out into the world, especially in such an approachable way. I've been a fan of this channel for over 10 years, quite literally half my life, and have loved inheriting all the new skills and history along the way. You've definitely inspired some family traditions for generations to come.
And I'm sorry Glen, but YOU of all people didn't want another gadget? The king of having every possible kitchen item out there, including a second set of cabinets? Got a kick out of that!
As a kid I always made sure I had my pocketknife with me when I went to my grandparents for a weekend. At night I would sneak down and cut small strips from the curing hams. Some awesome memories.
UA-cam algorithm sent me here. Should I be grateful it saved me a year or excruciating wait and did I miss out on awesome content in the mean time?
This channel is fantastic for food related history, science, stories and facts.
I know right! Lol thank you algorithm for showing me this a year later 😂
Hi from Spain, this is really our thing and its amazing to see a particular making it, one tip if you still have ham left, you can put the skin with fat again over the part where you have been cuting it and a piece of cloth and then the jam will not get dry.
"here I have my long knife" proceeds to use a 2cm sawing motion. I guess it was a year ago, but your butcher friend told you about shingling.
I was thinking that same thing!
He forgot 🤣
8:08 " more than a years worth of eating " we go down 2 of those just in christmas hollyday ... at least here in Spain
"You're paying for time."
It's so true. Maybe it's a concept that comes along with wisdom, but it's so crucial in understanding what we can do, and why we choose to do certain things in our lives; that is, with the time that is given to us. I am not one to have the ability to accomplish an endeavor like this, but I appreciate those that do; especially those that hone their skills and time in order to deliver a product/experience that is unmatched. Thank you for sharing this experience with us!
I LITERALLY DISCOVERED THIS CHANNEL A FEW WEEKS BACK AND I HAVE NEVER BEEN SO EXCITED TO SEE A VIDEO I KEEP CHECKING EVERY FEW DAYS AND HERE IT IS OH MY GLORIOUS GLORIOUS PROSCUITTO
Welcome friend!!
You know what I love about you guys? It's your honest, true reaction to how these things turn out, your genuine excitement and wonder and not the fake over the top hype and fanfare that some other channels would have undoubtedly have put into a video like this. You guys rock!
Wow! I've been watching the whole process and waiting for this day. I hope you, your family, and friends enjoy it! Thank you for taking us through this journey.
YES I HAVE!!!!! I am so excited to see the outcome! I am a butcher in Australia and this process is not legal for sale here so we are left to do it ourselves.
why is it illegal
@@cyberleone00 we have food safety laws against the sale and production of cheese with unpasteurised milk and this style of curing. It is not classed as a food safe method :(
Similar in Canada
@@callumhowarth8057 That is ridiculous. People have been curing meats for millennia.
Yep, it's true. My bro is also a butcher here in Australia, he likes to experiment with making his own products too.
I used to work with a lovely older gent who made his own salamis and coppa, dry aged at home-- his own vino too, strong stuff.
I have been so excited waiting for this video. It looks amazingly delicious! The happy chuckle when Glen got to taste it was one of the purest emotions I’ve seen in a long time!
Congratulations Glen! Thank you for sharing the journey.
Yes! I have been waiting. Thanks for following through.
I am so happy for you. The look of delight and joy on your face is priceless. Even though you can't share the final product with us, I am so thankful you have shared the process. What an incredible journey for us all. Saluti!
The joy it must have been.. wonderful !
Much enjoyed watching this process from start to finish. Will certainly give it a go. Thanks for sharing.
This was so enjoyable. Your excitement is tangible
This was a great video. A celebration really. Such a nice touch having the lady come in with the wine 🍷. She appreciated the work and it’s best when shared with family and friends.
Thank you for sharing your experience and ideas, definitely here we have to make everything.
I've been checking back periodically waiting for this video! Thanks Glen & Friends!
Omg...The moment has finally arrived..!!
Whooooo hoooooo!!!! Literally been waiting this year with you! Your patience and perseverance are justly rewarded!
Bellissimo! Congratulations, looks wonderful and I can almost smell and taste the goodness through my computer screen.
It actually worth the time! I'm very happy for you, Glen and Jules, enjoy yourselves 👏
Its nice to see this year go bye so fast and it's awesome to see it finnished
I remember when you started this last year. I can't believe it's been a year already. It looks and sounds amazing.
I'm salivating so much watching this...
I just finished carving up a prosciutto that I have had hung for almost 2 years - inspired by your efforts, Glen.
It was amazing! Absolutely worth the wait!
wow looks fantastic . worth the wait
Very inspiring! Thank you. I am tempted to try it!
I will join in the comments to express how cool it is that you guys are finally going to enjoy the results of the year long process. I am also jealous, that ham looks delicious.
That looks fantastic.....can only imagine how wonderful it tastes
awesome. great job Glen.
Guao! Amazing Chef. Thank You for sharing.
I’ve been looking forward to this!!
I love that smile when you put that ham in your mouth. Even though I can't taste it, your expression tells us enough.
mouth watering, great job!
Your channel is amazing and imformative, thank you!
Oh my, I'd love a hunk of that to slice up! Looks delicious Glen!
Looks awesome, thanks for sharing 👏🏻👏🏻👏🏻
I have been waiting for this episode for a few months now. That was a brilliant “Continued next season”
It was worth the wait. Great job Glen.
. salivating, well done Glen
Beautiful color! Congratulazioni! Bravo!
Holy shit! The first video I ever watched was you making this and a whole year later, it's come to fruition. I feel great sense of accomplishment right now and I did absolutely nothing.
Now you know how Donald Trump feels all day long 😅
Waited extremely patiently!!!
Very much worth the wait, I was drooling just watching you cut the ham, great video Glen and Julie, very jealous of your results 😋😋😋😋👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
That looks unbelievably good!!
Patient folks .... thanks for a great video
Looks amazing enjoy
That was amazing!
That looked so incredible. Put some on a little garlic brushed crustini and top it with chopped tomato and you'll think you're in Madrid.
yes! So happy so see this video
that's amazing Glen I remember the butcher session and the care given
this is such great care and respect you show
well done for always being true to the love of food and teaching us all how to do things with integrity, persevervance and joy of food
sorry for rant
I have actually been waiting the whole year for this episode! Glen's face when he tries it is priceless
Congratulations guys. Great outcome.
Iberico ham is from certain pigs that feed on chestnuts or acorns in Spain
Yep, different thing. Same procedurally I suppose but more of a luxury product from the pedigree of the animal
Ya beat me to it but I was going to point that out, Still looks amazing,
@@notahotshot yeah but like waygu vs black angus, not as extreme but you get the idea
@@notahotshot not really there is big difference, taste and meat to fat ratio between a standard farm "stock" pig and say a Berkshire breed porker.
@@notahotshot Well, yes, but it does make a big difference. Different breeds of animal and different diets result in entirely different flavor.
Looks like it's totally worth the wait
I was sooo happy for you Glenn after u took that first bite!!!
That is freaking awesome!!
This is so awesome congratulations
That looks amazing! Worth the wait!
Thanks Glen~
look so delicious🤤
That is so cool. Well done.
@7:00 - "I've got the longest knife in the history of knives. That's why I'm just gonna use 1/110th of the blade to cut." :D
Time to start the next one, so it is ready when this one is finished. :-) Thanks for this video series, and all the other great videos you make! What I appreciate with this channel is the nerdery, balanced with the matter-of-fact down-to-earth practicality, but perhaps even more than that, your calm friendly demeanor, Glen! It is such a nice relief from the plethora of high energy content out there.
Congrats! An epic thing to try.
Have been waiting for sure.
We love prosciutto and that is exactly why so expensive. Thank you for sharing your experience and ideas.
It looks awesome Glen!!
Congrats this came up in my recommended. Very nice video
I just watched your video when you made this. So I didn't have to wait a year to see how it ended.
I'm glad it worked out for you. I'm looking at curing ham and other meats for long term storage.
Thanks for the video
Thank you for sharing
i have been waiting with the utmost patience, and i have been rewarded duly.
Woo! Been waiting for this!
A YEAR ALREADY. Feels like I've only seen this video but A YEAR wow.
Thanks for the great video❤
Great job! You’re the man
Oh yes I've been waiting for this.
Im so happy this worked out for you. Congrats Sir.
Very nice. Buonissimo
Awesome!
Fabulous Glenn xx
Wow! I've been here a whole year... Looks fantastic, worth the wait I think
I waited for this to come!! Wow.. this is awesome! The meat was well natural preserved without any chemicals. Thanks Glen and Julie for toasting wine and enjoyed. :)