How to make Prosciutto at Home Part One of Four

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I hope you enjoy this four part series on how to make Prosciutto at home. I've been curing meats most of my life and am looking forward to sharing easy methods that you can use to make delicious cured meats. In part one of this series I cover how to butcher, trim, and salt the pork hind quarter.

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16 июн 2021

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Комментарии : 12

@cameronbragg3612 2 года назад

I really enjoy these videos I want to learn more on making cured meats

@inthekitchenwithjohn 2 года назад

Thanks for taking the time to watch my videos Cameron. I'll have more coming out over the next few months. Happy New Year!

@eron1979 10 месяцев назад

Where did you purchase the leg

@susisinclair7418 2 года назад

Hi John can u pls tell me when ure going to upload other cured meats? Ta sue

@inthekitchenwithjohn 2 года назад

I have new ones coming out in August. Thanks!

@paulietaliho3947 10 месяцев назад

Where's #4 ?

@mariolmarini 2 года назад

Great video of the process involved to make prosciutto after 4 consecutive failed attemps in the last 4 years. My final prosciuttos have all been just too salty to eat. Looks like zi ovetsalted them. So I've been watching you with great intetest to see where I went wrong. I know you said you bought the prosciutto at 21 lbs, how long did you cure it, was it by weight loss or a fixed period of salting per pound? How much weight did your 21 lbs prosciutto have to lose before you stopped the salting process?. Thanks, I've subscribed to your channel. I will also attempt making a salami after this. Cheers. Mario Marini Ireland.

@inthekitchenwithjohn 2 года назад

Hi Mario, I traditionally will cure in the salt for 16 hours per pound (of the fresh pork leg weight). Best of success with your next Prosciutto! I hope it comes out just perfect for you this time. Good luck!

@jorgequintana7400 Год назад

I am processing a ham but did not removed the bone exposing the ball joint. Did I messed the ham up?

@inthekitchenwithjohn Год назад

Without removing that bone you have the possibility of having some spoiling in that area. I hope it works out okay for you.

@pbr5613 2 года назад

Hi John, where is part 4 of 4?

@inthekitchenwithjohn 2 года назад

Part 4 hasn't been filmed yet. I still have a couple more months before the prosciutto that I'm using in this series comes to the right amount of weight loss for me to film the cutting up of the prosciutto. It's on track for late November / Early December. Thanks for checking in on this. Have a good day!