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Prosciutto? #7305157 10/04/18 06:18 PM
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Texasbdog Offline OP
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I am considering making a prosciutto ham out of a wild pig leg. Anyone ever tried it?
My thought Is to use a college dorm refrigerator for a small hog leg. It just takes dark, cool, a leg and time from my understanding.


" What lies behind you and what lies before you are of little consiquense when compared to what lies within you"
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Re: Prosciutto? [Re: Texasbdog] #7305182 10/04/18 06:52 PM
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Sounds interesting please share pics up


It's hell eatin em live
Re: Prosciutto? [Re: redchevy] #7305183 10/04/18 06:54 PM
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Originally Posted By: redchevy
Sounds interesting please share pics up
food


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10/30/2012 I VOTED for The American
Re: Prosciutto? [Re: Texasbdog] #7305190 10/04/18 07:11 PM
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my dad made it a few times using a spare refrigerator, my uncle used an old cellar. It was a long process ...

dad had an old wooden ammo box that he used. Ham cleaned then coat with a paste made of fresh garlic & peppercorns ground up in a blender, pour a thick layer of salt into the box, place ham on top, then completely cover the rest of the ham with salt, I would guess 1/2 inch or better. Then place the box into the fridge for about 32-36 days, turning the ham over in the box occasionally. Remove from fridge and thoroughly wash with equal parts of water & vinegar, several times to get all the salt removed. Then dry aged back into the same fridge for 6 to 7 months depending on the size of the hind quarter, the longer the better. My uncle used the same process but used a cellar for the salt phase and then hung up wrapped in cheesecloth in the cellar instead of using a fridge. After the drying process, unwrap, debone and remove the skin. I do remember there was a fine line on proper temperature and humidity that is needed to maintain to prevent bad mold.


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Re: Prosciutto? [Re: Texasbdog] #7305200 10/04/18 07:31 PM
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I don't know how to do it yet but duck prosciutto is on my list to make this season. Here a few links I have researched that I plan on using as a guide, for duck, but maybe helpful in a jumping off point for you.

From my reading it sounds like it would be best to start out with a smaller cut of meat. If starting off with a hog ham it maybe best to separate the different muscles and try to cure each muscle separately.


Smokey Duck prosciutto

Duck breast prosciutto

Re: Prosciutto? [Re: Texasbdog] #7305736 10/05/18 02:18 PM
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For making a prosciutto or an American style smoked country ham from a wild pig, I'd recommend using a very fatty leg. These hams are typically cured with skin on, but this won't be the case. I'd also urge you NOT to directly ice the hog, because this introduces water and bacteria into the meat and will cause contamination down the line. (you shouldn't directly ice any game but that's another thread/argument)
Smaller legs in the 4-6 pound range are best because they'll cure faster and, if something goes wrong, theres not so much loss. When cutting through the ball and socket on the leg, you'll need to be very sure the you don't nick the ball joint with the knife; this opens up the entire bone to contamination via this nick, and the ham can spoil from the inside out.
As mentioned above, you'll heavily salt the ham for about a day per pound, then hang it at around 55 degrees with a good deal of humidity, about 50-60%. This will keep the outside from drying too quickly; you want it to dry from the inside out, if that makes sense. A small dorm fridge is great for this. A pan of salted water will increase humidity levels in the fridge.
If smoking the ham for a Country Ham, you'll cold smoke it (below 90 degrees) for 1-3 days. I've had good luck smoking over peanut shells, peach and oak. Good luck!

Re: Prosciutto? [Re: panKo] #7305749 10/05/18 02:32 PM
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Thank you this info is great


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Re: Prosciutto? [Re: Texasbdog] #7305770 10/05/18 03:03 PM
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Haven't done it but I will. I did buy a dorm fridge and have made bacon, pancetta and bacon using this book. Also made a deer roast into pastrami last year that was pretty good but haven't dry cured a ham.

Charcuterie

Re: Prosciutto? [Re: greenen] #7308232 10/08/18 02:21 PM
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I would highly advise not using a wild pig..too much can go wrong...Or get a wild pig that has been quarantined and checked....

Re: Prosciutto? [Re: easton1025] #7309922 10/10/18 12:27 AM
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Originally Posted By: easton1025
I would highly advise not using a wild pig..too much can go wrong...Or get a wild pig that has been quarantined and checked....

Have I missed something.? Are there problems with wild hog meat? My thought was to trap one and feed it out for a couple months.


" What lies behind you and what lies before you are of little consiquense when compared to what lies within you"
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Re: Prosciutto? [Re: Texasbdog] #7310720 10/10/18 09:52 PM
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if you are doing that may as well shoot it up with some antibiotics...Wild hogs that are trapped and sold for restaurants are fed,shot with antibiotics and checked for any disease.. The aging for prosciutto sounds awesome but its a art no doubt....

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