[USA] Wally's Perfected Prosciutto
- Baconologist
- Passionate
- Posts: 385
- Joined: Fri Apr 06, 2012 00:37
- Location: Oxford, New Jersey
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..
Wally
Whole prosciutto before the slice.
New slicer at work.
Slicer works great!
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..
Wally
Whole prosciutto before the slice.
New slicer at work.
Slicer works great!
-
- Frequent User
- Posts: 186
- Joined: Fri Feb 24, 2012 14:25
- Location: Blaine, MN
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
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 That's my boy sharkey!
Best Wishes,
Chuckwagon
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Prosciuttini a la Wally.
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.
Regards,
Jan.
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.
Regards,
Jan.