This is a series of videos on how to make Pršut, or dry cured ham. Its middle of January here in Chicago and the weather is perfect for curing meats. I bought 2 hams from Peoria Packing in West Loop and am starting the curing process now. I noticed as a reviewed the video's I made a few mistakes in what I said, the total weight of both hams was around 45lbs not 60lbs. Also I used 9 ounces of salt on the first ham not 9%. Let me know if you have any questions and follow along with me if possible. Keep an eye out for video #2!
LEM Stainless Steel Scale
amzn.to/2XlfSVy
Winco Cutting Board
amzn.to/3C9TCgc
Food Grade Plastic Bins
amzn.to/3hrJnvy
The Sausage Maker Bacon Hooks
amzn.to/3CdxmC9
Heavy Duty Meat Hooks
amzn.to/3lo3cFk
Small Black Hooks
amzn.to/3C9DBqE
Boning Knife
amzn.to/2YNppF7
#suhomeso
#curedmeat
#smokedmeat
17 янв 2021
