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Posted: Thu May 03, 2012 16:53
by Baconologist
I thought the formulation looked eerily familiar.
I can now remember making this exact prosciuttini several years ago.
Good job! :grin:

Posted: Tue May 08, 2012 06:50
by crustyo44
Hi Wally,
Thank you for your PM and the info it contained.
Thursday is the day when I will start your prosciuttini.
At the moment here,m we have the proper temperatures and humidity.
A very rare commodity in Brisbane.
Thank you Mate.

Posted: Wed May 09, 2012 00:17
by uwanna61
Glad to hear you are giving this a go, don`t be bashful on adding the cracked pepper, but remember keep the pepper off the fat or skin of the ham as much as possible.
Let us know how things turn out!


Posted: Wed May 09, 2012 02:21
by ssorllih
Is it reasonable to make a small prosciutini? About four pounds? We simply don't eat much of any product.

Posted: Wed May 09, 2012 03:13
by uwanna61
I dont see why not, with bone removed the one I made was at 6 lbs. Create half the recipe at 4lbs. Keep in mind the bone weight, if you remove the bone.


Posted: Wed May 23, 2012 02:20
by uwanna61
Hey all
So here is the 22lbs ham turned to an "American Prosciutto" that I started back in late February, total cure time was 3 months. Today I couldn`t take it any longer, so here it is! Turned out pretty darn good stuff.. :razz:
Whole prosciutto before the slice.
New slicer at work.
Slicer works great!

Posted: Wed May 23, 2012 02:31
by Bubba
That new Slicer looks awesome!

And the Prosciutto looks like one I would drive 500 miles (or more) for just to sample!

Posted: Wed May 23, 2012 02:46
by uwanna61
Yeah I really like the slicer, works well. The prosciutto has a good flavor. I did learn a few things on this run that I will carry over on to the next one. Thanks..


Posted: Wed May 23, 2012 04:20
by two_MN_kids

The prosciutto looks wonderful. I'm thinking this isn't you first! Well done, sir.


Posted: Wed May 23, 2012 06:39
by Chuckwagon
Jim, don't let that ol' shark fool ya! Wally could make this stuff in the dark! He's just being modest and is hesitant to ring his own chimes. Uwanna really knows his stuff - especially with fermented sausage. He was making top quality salamis when he joined us. Shucks, now he's just showin' off :wink: That's my boy sharkey! :lol:

Best Wishes,

Posted: Wed May 23, 2012 15:36
by ssorllih
That entire operation looks completely professional. Very nicely done.

Posted: Wed May 23, 2012 19:06
by Butterbean
Very nice job!

Prosciuttini a la Wally.

Posted: Sun Aug 26, 2012 19:44
by crustyo44
Hi Members,
I have made 2 of Wally's prociuttini hams due to the winter temperatures here being rather good.
The first one is nearly ready to be sampled, the second one is still drying.
After the lenghty process of curing and smoking, I coated them with lard and wrapped them very well in muslin/cheescloth.
The smell is wonderful sofar and I am busting my boiler to start slicing.
Thanks Wally for all the help you provided. I am in your debt!!!!!!!!
You are a real Mate.

Posted: Tue Aug 28, 2012 00:48
by uwanna61
Sounds like things are coming along with your project! It definitely is worth the wait, post a few picture of the finished product, I'm looking forward to it.