On Sun, 13 Mar 2011 01:40:43 -0600, Omelet >
wrote:

>In article >,
> wrote:
>
>> >.....specially using the thick small-dice proscuitto I got at mkt in
>> >out-of-date bin for about 1/3 usual proscuitto price (like proscuitto
>> >spoils). I see this as a great alternative for my usual
>> >salmon/asparagus quiches, as proscuitto is now cheaper than smoked
>> >salmon.
>> >
>> >Thanks!
>> >nb
>>
>> Dang, I wish I could find prosciutto like that, I'll have to keep my
>> eyes open for it.
>>
>> koko
>
>I've just spent a bit of time looking at "how to make Prosciutto" videos
>and am wondering if I could take an already cured ham and convert it
>with spices, pressing and hanging it for a year but there are no
>temperatures mentioned.
>
>My Hobart has tons of room in it for hanging (especially if I clear a
>spot in the bottom of it by re-arranging it) and holds a stable temp of
>about 40 degrees AND keeps things very dry. In fact, if I don't cover
>meat in there, it dries out quickly without spoiling. I've had it
>happen a few times. <g> Some beef almost turns to jerky within a week
>if it does not get used. I'm talking about cooked rare beef of course.
><g>
>
>I know it's dried my cured pork for Canadian bacon well within about 3
>days before I go to smoke it. The drying process for that is critical to
>get the right texture. I once tried smoking it only 1 day out of the
>wet cure and it turned out too moist for what I wanted. The other two
>times, it's been perfect.
>
>So, if I were to take a cured ham, press it and spice it with the
>appropriate "tuscan" spices, wrap it in cheese cloth and hang it from a
>bottom shelf, I feel sure that it'd dry out without spoiling.
>
>Is 40 degrees and appropriate temperature?
>
>Thoughts?

Dang, I don't have a clue. It would be an interesting experiment
though.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

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