summer sweats

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bluc
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summer sweats

Post by bluc » Wed Sep 23, 2020 11:25

is it ok to "sweat" any cut of pork like an american country ham after it is fully cured and fully dried?
I plan on doing a whole green ham but want to know what flavour I like better first, american country ham parma style procuitto or serano. Is it ok to maybe use a coppa muscle and follow the guides for the three types listed above?
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redzed
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Re: summer sweats

Post by redzed » Wed Sep 23, 2020 17:38

So-called summer sweating is only used in American country hams. The high temps accelerate enzymatic activity and evaporation. One reason that these hams are stable by the time summer rolls around is that they are heavily salted and have already been curing/drying for several months. I don't think that this procedure is appropriate with a small cut like a coppa unless you want to use it as a doorstop.
bluc
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Re: summer sweats

Post by bluc » Fri Sep 25, 2020 03:58

How bout something like a cullatello or a picnic ham? Just dont want to make 8-9kg meat I may not like..
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redzed
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Re: summer sweats

Post by redzed » Fri Sep 25, 2020 06:38

As long as you tightly tie the boned out ham, a culatello is nearly foolproof. And a picnic (spalla Cruda) is also worth a shot. It's smaller, will cure faster and it's cheaper. Go for it!
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Re: summer sweats

Post by bluc » Sat Sep 26, 2020 01:49

Awesome thanks
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