How to make Prosciutto at Home Part Three of Four 

Eagerly waiting for part 4 …

Hi John, I'm just ordering when you're going to do part 4 pls

excellent series of videos, adequate information without unnecessary fluff. Thank you

Hi John, What happened to part 4? I was looking forward to the ending.

Great video! I am going to give it a go and see if it turns out for me! Thanks for the uploads.

Excellent video 👌🏼👌🏼 🙏🏼... waiting for your other videos on curing meats...😀

I just found your channel, where's part four?

Do you have a part 4 yet cutting into it?

Just subscribed. Very nice video

I've been waiting for this..... Now I gotta wait for 8 months for my next fix

nice to know how to make sunya, but why rice flour

Do you have a part 4 ???

You may also find the rice flower in the gluten free section of your local grocery store, that’s ware I found it

Happy New Year John! I just stumbled upon your prosciutto vids as I am just about to begin my own prosciutto making for the first time. I have two fresh legs to work with. I am thinking I’m going to do one as an EQ cured one and one like your salt box type method. I noticed you didn’t mention milking the femoral artery before salting do you not do that or maybe it just didn’t make it into the video? I am eagerly awaiting part 4 of the series as I have seen many cutting videos but none that show the entire breakdown of the final product. I really hope you can go into detail as to how to remove the bone with as little meat loss as possible so it then can be sliced on a electric slicer. This is the last piece of information that I really want to see done so I can study on how to do it on my own product. Thanks! John

Hi john. I think I have a problem. The ball joint is turning brown while I'm drying the prosciutto. Is my prosciutto turing bad..what do i do? Should I wash it again in vinegar? It smells ok. Am I pannicking for nothing?

Can you please show and explain your drying chamber?

Hi John, great videos Back to day 1 when you put the prosciutto in the bag, did you tie it up? And is it ok for the prochuitto to sit in its water that it just released for that day or two?

You never published part four... Can we assume that this attempt ended in failure?

John, What fantastic videos. I have subscribed and can hardly wait to see part four. I live in Florida where we have no basements and very rarely have five degrees. Would it be OK for me to hang the prosciutto in a refrigerator? Also, the refrigerator I am hoping to use is a converted box freezer. Would it matter if I strung it horizontally instead of vertically?

Hi John, it's a nice video. Where do you keep your prosciutto in your fridge or curing chamber?

part 4 of 4?

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 😢

Hi John, I've read elsewhere that during this drying process it's good to let the temperature of the chamber rise to "sweat" the ham. Much like the natural temperature swing of a traditional cold cellar in the warm summer months. Do you have any thoughts on this?

Hi John just wondering when number 4 is coming out thanks😊

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?

wen part 4?

Hi John, What do you use to cut up the prosciutto once it is ready for the meat slicer? Thanks, Kevin

Hello John, did you ever describe the temperature and humidity suitable for ageing?

Dude! I'm jonesing for some closure on the ham. Is there a part 4? I gotzta know how it all turned out. :)

Hey John, it’s me again, why did you add the flour, I don’t understand why the flour is both; needed and not Italian? I’ve been checking my prosciutto and think that while it hasn’t reached the target weight, considering it’s appearance looks as you described that I may need to trim a little of that dried stuff before adding the lard and I ask you, if you were me would you do this? A light trim to remove that really dry stuff before coating with the lard? Furthermore, I’ll be rendering my fat over smoked apple wood. Thanks.

I've got some beef tallow. Will that work instead of the lard?

Hi John, how long does it take for the Sugna to dry. Or does it dry? I applied it about 3 weeks ago and it is still oily (near wet) to the touch. Thanks

If you put it in the fridge how do you do it? Thanks.

Any ratio of the lard to the rice flour? Thx

Hi John may I ask when number 4 video is coming out?

Hi John can we use Crisco and rice flower to make sugna?

Hi John does does it matter if the pork is male or female?

very simple process at a low cost, very well presented but I would mute the music

John did not get to complete this series. Unfortunately he passed away from...you guessed it ...eating all that salty meat