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Making prosciutto?
Googled for some recipes, looks like a dry curing process that I've not
tried yet. I'm sure I could get a fresh (uncured) ham but I could not find whether or not the rind gets removed before curing. I'm also wondering if this can be done at 40 degrees. My Hobart has the capacity if I were to "hang" it from the bottom shelf for the required curing time. Any ideas? :-) And could a Pork Shoulder roast (butt) be used? -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
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