Content

• Steps
• Tips
• Warnings
• What do you need

Pork can be used in many different ways. Prosciutto is an Italian ham that is salted and dried. When you learn how to cook prosciutto, you will find that it is very simple, and you can cook the delicious Italian prosciutto, which is very expensive in stores, on your own. Salting meat can be dry or wet. Prosciutto is added to a wide variety of dishes and can be served cooked or raw.

Steps

1. 1 Buy a pork leg weighing about 4.5 - 5.4 kg.
2. 2 Wet prosciutto.
   • Prepare the brine with 2-4 cups (470-950 ml of sea salt or coarse non-iodized salt in 3.8 L of water. Place the pork leg in the brine container. Make sure the meat is completely in the liquid).
   • Place the pork leg in the brine in the refrigerator for 3-4 weeks. Stir occasionally.
   • Rinse the meat under cold water. Use paper towels to wipe off excess moisture.
   • Hang a pork leg on a hook in the smoker and smoke for 7-10 days.
   • Dry prosciutto for 4-5 months in a cool, ventilated area.
3. 3 Prepare prosciutto dry.
   • Dry the piece of meat with paper towels.
   • Season the pork leg with dry or liquid ingredients. You can use garlic, pepper, or even bourbon or brandy. Rub the pork with seasonings or sprinkle the meat with liquid.
   • Take 1.4 kg of sea salt or coarse non-iodized salt and cover the meat completely with it.
   • Place the meat on the wire rack and the wire rack in a large skillet. The salt will pull all the moisture out of the meat, and that moisture will be in the pan. Also, thanks to the grill, air will circulate freely from all sides.
   • Place the pork in the skillet in a plastic bag and refrigerate for 4-6 weeks.
   • Rinse the meat under cold water.
   • Wrap prosciutto in cheesecloth and hang in a cool dry place for 6 months to 2 years.

Tips

• Use sea salt or coarse, non-iodized salt to enhance the flavor of the meat.
• Prosciutto can be kept in brine in the refrigerator or in any other cool and dry place.
• Seasonings can be added before hanging the meat to dry.
• A small amount of sugar can be added to the brine if desired.
• When smoking, it is best to use chips of apple, cherry, hickory, maple or oak. Each tree gives its own scent.
• Prosciutto can be dried for up to two years.

Warnings

• Throw away prosciutto with black mold.

What do you need

• Big pork leg
• Coarse non-iodized salt
• Spices and condiments
• Water
• Large vessel
• Frying pan with wire rack
• Paper towels
• Large plastic bag
• Gauze
• Refrigerator