Jeff Ince wrote:I live in Iowa our weather is cold under 40' most days. I am curing in my unheated shop. I started with two Berkshire hams the hog was. 193 lbs so the hams were pretty big.
I started with about a pound of korsher salt and three tablespoons of pink cure per ham. I then rubbed the salt in covering it completely, placed into a plastic bag. About a week later resalted the meat and changed the plastic bag. That's when I noticed the slight smell.
Thanks for your response. Thank you Jeff Ince
Julia Winter wrote:
I *highly* recommend the book "Charcuterie" by Michael Ruhlman for good advice and recipes. Everything from there has been awesome.
Bryant RedHawk wrote:
You would probably be surprised at how many hams get ruined by folks that have studied the processes.
I've killed at least 25 hams and I learned from some of the best masters in Spain.
Jeff Ince wrote:Mr Murray
Thank you so much for this information I do not want to throw this meat out till I am sure. That faint smell I was referring to just might be the funk that comes with the process or at least what I was hopping for. I will try your suggestions, but if the smell is removed can I still start the drying process? I have been curing them in the bags, changing the bags and resalting draining off liquids every week. I was following the instructions of gentleman on YouTube who follows this this procedure and seems to be successful in producing a good product.
Jeff Ince wrote:To Craig
I think this is what you want https://youtyu.be/wreX8toU60w if this doesn't work then go to YouTube and search how to make prosciutto then look for the video for Melody Kettle. Sorry I am not good with this tablet and making links between sites.
Hope this helps Thanks. Jeff
Stacy Witscher wrote:I just cut open my prosciutto that's been curing for maybe 6-8 months. It looks beautiful, it smells slightly funky, but it has a metallic aftertaste.