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Posted: 12/14/2018 4:03:46 PM EDT
@conndcj @nutter
Creminelli Prosciutto, Approx 9.5lbs Sold by: Wine Country Connect, LLC $79.99 https://wine.woot.com/offers/creminelli-prosciutto-approx-9-5lbs-2 
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Posted: 12/14/2018 4:22:55 PM EDT
[#1]
Duuuuuuuude
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Posted: 12/14/2018 5:22:08 PM EDT
[#2]
You guys remind me of sharks circling their prey.
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Posted: 12/14/2018 5:25:42 PM EDT
[#3]
Quote HistoryQuoted:
You guys remind me of sharks circling their prey. 
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Posted: 12/14/2018 5:39:49 PM EDT
[#4]
Quote HistoryQuoted: Too salty for you? 
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Posted: 12/14/2018 5:56:46 PM EDT
[#5]
Imberico.
But frankly I love all European dried ham |
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Posted: 12/14/2018 6:11:47 PM EDT
[#6]
I need a deli slicer
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Posted: 12/14/2018 8:41:50 PM EDT
[#7]
Woul like to make my own
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Posted: 12/15/2018 8:12:45 AM EDT
[#8]
Quote HistoryQuoted:
Woul like to make my own Major reason New World dried hams are so salty and usually smoked. I had a customer that says he did well using a household refrigerator. Once he got the temp right. If I ever move back to the ADK I'd love a cold cellar. It would probably work there or other high altitude areas. |
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Posted: 12/15/2018 8:20:05 AM EDT
[#9]
Quote HistoryQuoted:
I need a deli slicer This is the technique for a bone in ham. Not really relevant for prosciutto but a good read. https://www.aceros-de-hispania.com/spanish-serrano-ham.htm |
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Posted: 12/15/2018 9:40:19 AM EDT
[#10]
Quote HistoryQuoted: Its hard here in New England. Humidity is way off. Major reason New World dried hams are so salty and usually smoked. I had a customer that says he did well using a household refrigerator. Once he got the temp right. If I ever move back to the ADK I'd love a cold cellar. It would probably work there or other high altitude areas. |
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Posted: 12/15/2018 9:59:21 AM EDT
[#11]
Of course its going to take a year! This aint a hotpocket
Take the bone out. Fine tipped boning knife. Make cuts around the femer. Until its free. Slide it right out. Or butterfly it open. Then remove the bone. And thata were my customer said the refrigerator came in. Constant temp and humidity. Just got to play with it And don't open the door. Your essentially making a cave. When you look at the time and money it takes. That 150$ aint so expensive now |
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Posted: 12/15/2018 11:31:03 AM EDT
[#12]
Quote HistoryQuoted:
Of course its going to take a year! This aint a hotpocket Take the bone out. Fine tipped boning knife. Make cuts around the femer. Until its free. Slide it right out. Or butterfly it open. Then remove the bone. And thata were my customer said the refrigerator came in. Constant temp and humidity. Just got to play with it And don't open the door. Your essentially making a cave. When you look at the time and money it takes. That 150$ aint so expensive now 
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Posted: 12/15/2018 12:34:51 PM EDT
[#13]
Quote HistoryQuoted: Wow! I never knew it was that easy |
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Posted: 12/15/2018 12:42:50 PM EDT
[#14]
Quote HistoryQuoted: Its one of the easier things to debone. Have you any experience in this area of cured meats or are you just going off what your customer told you? I do have experience- training in school, on the job experience and my own work- Making your own whole prosciutto is not a simple as deboning it and using a refrigerator- if your friend was successful he might have more experience in curing - It is not something for the novice |
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Posted: 12/15/2018 1:53:38 PM EDT
[#15]
Quote HistoryQuoted: Deboning is not the issue. Have you any experience in this area of cured meats or are you just going off what your customer told you? I do have experience- training in school, on the job experience and my own work- Making your own whole prosciutto is not a simple as deboning it and using a refrigerator- if your friend was successful he might have more experience in curing - It is not something for the novice While I've never made prosciutto. It aint rocket science. Once you identify your biggest hurdle it's quite easy. If you have patience. Sorry if this implanted a stick in your ass. You expressed an interest. I was suggesting ways that may help. I'm done here. |
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Posted: 12/15/2018 1:55:33 PM EDT
[#16]
Quote HistoryQuoted:
Yes I have cured meats. I too have experience in school and in the field. While I've never made prosciutto. It aint rocket science. Once you identify your biggest hurdle it's quite easy. If you have patience. Sorry if this implanted a stick in your ass. You expressed an interest. I was suggesting ways that may help. I'm done here. |
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Posted: 12/16/2018 8:06:51 AM EDT
[#17]
I used to make dried sausage like every other Italian in CT did before i moved. It's something i haven't done down here in Florida yet. I have read multiple places that using a fridge controlled by a temp controller off Amazon is the only way here. Basically allowing the temps in the box to stay a little warmer then the normal t stat in the fridge would allow while controlling the humidity. No real way of hanging it here.
As far as the procuitto goes, i am sure at some point I'll try one, but so much more flavor comes from the drying location then anything else. It's hard to replicate that locally. Just watched a video on the Italian culatello ham. The amount of mold that has to grow on it just isn't something that can be replaced here. |
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Posted: 12/16/2018 11:42:41 AM EDT
[#18]
Can't even have a nice discussion about the King of Hams. Sigh.
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Posted: 12/16/2018 5:59:26 PM EDT
[#19]
I had prosciutto wrapped pork tenderloin last night! (and no, I didn't waste the good stuff... just some Citterio from the deli)
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Posted: 12/16/2018 8:18:53 PM EDT
[#20]
Quote HistoryQuoted:
I had prosciutto wrapped pork tenderloin last night! (and no, I didn't waste the good stuff... just some Citterio from the deli) http://img.photobucket.com/albums/v369/JeepinMaxx/Mobile%20Uploads/2018-12/IMG_20181215_200241103_zpsryfqd5bo.jpg http://img.photobucket.com/albums/v369/JeepinMaxx/Mobile%20Uploads/2018-12/IMG_20181215_200646883_zpsqw8nspqh.jpg |
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Posted: 12/17/2018 11:20:03 PM EDT
[#21]
Quote HistoryQuoted:
I used to make dried sausage like every other Italian in CT did before i moved. It's something i haven't done down here in Florida yet. I have read multiple places that using a fridge controlled by a temp controller off Amazon is the only way here. Basically allowing the temps in the box to stay a little warmer then the normal t stat in the fridge would allow while controlling the humidity. No real way of hanging it here. As far as the procuitto goes, i am sure at some point I'll try one, but so much more flavor comes from the drying location then anything else. It's hard to replicate that locally. Just watched a video on the Italian culatello ham. The amount of mold that has to grow on it just isn't something that can be replaced here. 
A lot of factors come into play. I wish it were easy as I would have done it but! Next step is fermented sausages |
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Posted: 12/20/2018 5:31:42 PM EDT
[#22]
It is glorious!!!
Time to make a smoked giant pork tenderloin stuffed with 5lb venison and wrapped in this tremendous prosciutto. That's a tablecloth at work, we eat off the floor at home 
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Posted: 12/21/2018 10:42:19 AM EDT
[#23]
Not to sound like a snob but having tried so many i always stick with di parma.
Though cooking with di parma doesnt always produce the best flavors. |
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Posted: 12/21/2018 3:53:34 PM EDT
[#24]
Quote HistoryQuoted:
Not to sound like a snob but having tried so many i always stick with di parma. Though cooking with di parma doesnt always produce the best flavors. I've tried many versions as well, but haven't bought in a few years so I had to jump on this one when I saw the price. |
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Posted: 12/21/2018 4:19:18 PM EDT
[#25]
Quote HistoryQuoted:
Figuring out what you enjoy is a good thing. I've tried many versions as well, but haven't bought in a few years so I had to jump on this one when I saw the price. Quote HistoryQuoted:
Quoted:
Not to sound like a snob but having tried so many i always stick with di parma. Though cooking with di parma doesnt always produce the best flavors. I've tried many versions as well, but haven't bought in a few years so I had to jump on this one when I saw the price. I too love the Parma. Between that and mortadella....dear Baby Jeebus. Parma, mortadella, fresh mozzarella, roasted red peppers, oil and some Italian seasoning. Good night Irene.
BTW, as good as Parma is, this makes Parma it's bitch on occasion: https://www.prosciuttosandaniele.it/en/prosciutto-san-daniele/prosciutto-di-san-daniele-is-noble |
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