Hello all,
I finally opened my first prosciutto style ham. We were all happy with the result, but their is still loads of stuff I unfamiliar with.
Based on my research, while everyone has their own very specify recipe, as long as you get as much salt into the ham as it will take (making extra sure to gets lots on the front knee, under the skin) it will work out. Cold, hot, stable or chaotic temperature; Moist, dry, moldy, clean; Freezing or even cooking temperatures. It does not matter. Super expensive hams seems to be made in every climate and storage method imaginable.
I just made sure to have good drainage and kept mine in a fridge for 8 months. It appears to have worked. The main issue is you will clearly have to age it for at something like twice the time to get the same result, but it
should be similar to cellar aged ham. It did get moldy near the end, but that was easy to clean up and the outer edge of the ham was still edible. The only thing I am not eating is the pig skin and bone.
What I am really wondering about, is at what point exactly does a ham become edible? articles mention that you want to expel
water and get to a 4% salt level throughout to retard bacteria growth. But we do not eat pork raw because of parasites, not bacteria. So at what point have to guaranteed the death of all parasites?
The best single Reference I found:
https://gallatin.ca.uky.edu/files/how_to_make_a_country_ham.pdf
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