If there is one constant you can rely on, it’s change, and COVID-19 has certainly provided us with more than our fair share of change.
Cooking for family, clients, and friends has long been a passion and important part of my life. I’ve always believed we strengthen bonds with others when we “break bread” and share a meal together. Whether spending time with clients cooking over an open fire at our cabin or sharing a meal at a lunch meeting in town, it’s these occasions that gave rise to some of my most memorable business memories.
When March winds blew in COVID-19, the concept of normal took on a completely new look. While my family kept safe in isolation at our rural cabin, I remained in town to care for our business and our clients’ businesses. Unable to host friends, family and clients for meals in person, I turned to cooking videos as a creative outlet to fill the void; These videos have presented me the opportunity to continue my passion for sharing recipes that I’ve enjoyed wit
Hello from 🇮🇳! First of all, I Love your video!! Secondly, we don't have an open space to hang meat out in the open, can I place it in the fridge instead? Because the outdoor temperature stays quite high 😢
Yes it is possible if you can get proper air flow in the fridge some people find a way to place it on a rack or hang it with in a fridge. Best of success!
Hi John, wonderful instructive video which I have followed. But I have a question. We’re in the UK and have hung the ham in the attic over the winter months however it’s getting warmer here and the attic will rise above 13c. The only real option we have is to put in into a fridge in the garage which will be about 5c for the last six months with limited airflow. Will this is detrimental?
13 Celcius will be too warm for the ham, I've know many people who have cured their hams in a spare fridge with good success. Try to set up a way that you can continue to have air around the majority of the ham, IE: a rack to place it on. Best of success!
@@inthekitchenwithjohn thanks John. I’ve got it in the outside fridge and managed to get it to hang by pulling out all the shelves and creating a pole to hang it from. Could I ask just one more question what percentage should be finished (ready to eat) weigh be from the original. 30% less or 60% less?
Nope. That leg needs to be completely covered and packed with salt not sprinkled on. Left under salt for 2-3 weeks and it ready for hanging. Sprinkling salt will result in a salty Prosciutto.
Hey! Great video. I had to break down my meat into chunks so it could fit in our fridge. I salted all around. Am i going to run into problems since I didn’t leave bone on? Was thinking I’ll hang with several chunks in each cloth
The smaller chunks will cure much faster so you will need to keep a close eye on how they loose weight. You should still be able to create a good tasting end product. Best of success!
I understand you haven’t produced the fourth video yet, but could you please tell me what you do with the lard. Do you wash it off or just leave it and cut the prosciutto?
Can you leave the pork leg in the fridge uncover/ not wrapped in plastic? Also, is there a weight or a % lost weight that you can use to tell when it ready to be washed an hung?
I like prosciuoto, even though it's cured raw pork, but I've seen other prosciuoto videos where the blood in the pork leg is massaged or pressed out gradualy over time; covered with cheese clotrh.
Hi John, I followed your recipe. We made 6 the first week in December. Now my sugna is getting green mold. I'm going to scrape it off and replace. Do you have any idea why this happened. So I can avoid it in the future.
Hi Kenny, generally mold occurs if tempurature / humidity are outside of normal paramaters or have large fluctuations. Ideal ranges are below 13C/55F in tempurature and 65% relative humidity. I would also recommend washing your hinds in vinegar and drying thoroughly before re-applying the sugna. Good luck!
You would remove it just before you are going to cut up your Prosciutto. It provides a protective layer for your meat that you keep on until it is ready to use. Best of success!
Superb video... thoroughly enjoyed watching it...tks....could you make some capocolla, pastrami and other cold cuts...would be wonderful watching them...tks again 🙏🏼
