Tasting Home Made Prosciutto - 1 Year To Make! - Glen & Friends Cooking

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We Make Prosciutto Crudo at home - Dry Cured Ham Leg at home Part #2. Glen And Friends Cooking Today we are going to taste this hog leg / pig leg / fresh ham that we turned into prosciutto crudo, dry cured ham, salt cured ham, jamón, jambon, or plain old country ham... doesn't really matter what you call it, they all follow the same basic process. The difference in naming just stems from where you make it, and the type of hog you make it with.
Prepping the hog leg: • Pro Butcher Preps A Ho...
Making Prosciutto Crudo: • This Is How PROSCIUTT...
5 Month Update Video: • Curing Prosciutto Ham ...
The final tasting: • Tasting Home Made Pros...
Ingredients:
1 whole fresh hog leg
Enough coarse salt / sea salt to completely encase leg
200g pure pork lard
30 mL black pepper
At least 1 year of your life
5 Month Update Video: • Curing Prosciutto Ham ...
Method:
Trim up the hog leg, removing the H bone and tail.
Press all of the remaining blood out of the femoral artery - if any.
Weigh the leg.
Rub salt into all exposed cuts in the flesh and around the head of the femur.
Lay down 2” of salt in your ‘salting box’ and the lay leg on top.
Make sure no parts of the leg are touching the edge of the box.
Pour enough salt on top of leg to fully cover.
Allow to sit in a dark cool spot for 1 day per pound of leg.
Rinse off all salt, and then rub all over with a mixture of lard and pepper.
Tie up and hang in a dark cool spot for at least a year.
Part 1: Initial Breakdown of the hog: • PRO BUTCHER Cuts Up A ...
Part 2: The Head: • PRO BUTCHER Cuts Up A ...
Part 3: The Shoulder: • PRO BUTCHER Cuts Up PO...
Part 4: The Belly: • PRO BUTCHER Cuts Up A ...
Part 5: The Loin: • Pro BUTCHER Cuts Up A ...
Part 6: The Hind Leg: • Pro Butcher Preps A Ho...
We Make Guanciale: • 🏆 Make GUANCIALE At Ho...
We Render Lard: • How To RENDER PORK Lea...
How To Make Dry Cure Bacon: • How To Make Measured D...
How To Make Pork Stock: • 🏆 How To Make Pork Sto...
We Make Prosciutto Crudo: • This Is How PROSCIUTT...
0:00 Tasting Home Made Prosciutto - 1 Year To Make!
0:15 How to make Prosciutto Crudo at home
0:30 Butchering a hog to make ham at home
2:45 how to slice a prosciutto / jamón
6:18 Taste testing Home Made Prosciutto ham
#LeGourmetTV #GlenAndFriendsCooking
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9 июл 2024

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Комментарии : 896

@GlenAndFriendsCooking 3 года назад

Thanks fro watching Everyone! *Would you ever make this at home?* Here's the original video where we made it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x5udiB2e_0s.html When the butcher helped us prep the hog: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_QSjziczYYg.html The 5 month update: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qsOqjABpUOQ.html

@skribeworks 3 года назад

I would, but I now live in the tropics.

@charlesbaldo 3 года назад

I didn’t make this, but I did try drying and curing other meats. I made pepperonis and salami

@mlladd9486 3 года назад

How finicky does the basement environment need to be. What was the minimum target temperature

@JonManProductions 3 года назад

So... can you use the fat that isn't yellow for cooking?

@bhotaling1 3 года назад

How do you store it, now? Back in the basement?

@quincyfry6569 3 года назад

The fact that it's been an entire year already amazes me.

@exequiellopez4024 3 года назад

In Spain some hams are left hanging for 5 years.

@hagnartheviking6584 3 года назад

@@exequiellopez4024 do they taste that much better?

@SjoerdvanGestel 3 года назад

Yeah indeed, feels like only a few months.. not 12 🙈

@justinguitarcia 3 года назад

@@hagnartheviking6584 like aged cheeses, there is a sweet spot for everyone. I personally like the funkiness from extra time but can also enjoy the more rustic, country ham style from lesser time. Never better, just different. More age no doubt is more money but that might not fit your palette

@millennialmalaise9386 3 года назад

@@justinguitarcia I love this comment so much, too many people assume more age and a higher price is automatically better when in reality the flavor profile is entirely different. Buy what tastes the best to you.

@rajpalbb9862 3 года назад

Man I remember when you said it would take a year, and i was dreading waiting a year.

@robbylake3784 3 года назад

It was worth the wait..

@hudbud22 3 года назад

and what a year it has been

@Picasso_Picante92 3 года назад

Wait a whole year to taste your ham and the wife goes "mm, yeah taste as it should". You gotta love Canadian understatement.

@ProHomeCooks 3 года назад

wow so incredible! very inspired to get me some whole pig one day and experiment

@CactusMuffin 3 года назад

How lovely to see my good friend Mars here. He inspires like the sea or the mother of pearl within.

@Clairevoyante 3 года назад

Yaayyy brother Green is here! It's such an amazing project. I wonder if there is space for this in your new studio or if you should age it in a cave somewhere in NY state hahaha!

@_CoasterNinja 3 года назад

bro gotta collab!

@tigersfan14 3 года назад

youtubers supporting youtubers. we love to see it.

@kiwisiwi8356 3 года назад

And that’s one whole year I’m subscribed to your channel love you and your show and all the Great videos to come

@MathidiotPlays 3 года назад

Wife: honey, when will dinner be ready? Me: uhhh give me another year or so...

@dupel_granger9908 3 года назад

As somebody who grew up in a family that is curing meat for generations, it is surprising that people find it difficult or complex. You there has a great first attempt but by my standards that is a tad bit too wet, or not dry enough. Usually, when we cure meat we use either smoke to cure it or we leave it in the room that has great air circulation of natural wind we call Bura (or Bora) or in a combination of the two. That way you get super through meat that is difficult to cut but easier to cut thinly. I understand that if you live in an apartment or a house it's difficult to cure meat (we have a separate building in which we cure many different cuts of meat) and for that reason, I applaud the effort and how good it looks. Good job!

@sidritxharavina4973 3 года назад

In my family each year we make this type of salami called suxhuk but it is not por only young cow ( veal ) and or cow meat ( ps i am in a albanian family ) and and when we cook it it pits out a lot of fat and the meat we put it in the cows how do i say it the parts in the stomach that are like pipes and while we make suxhuk we make proshut and beacouse we are muslims and we cant eat pork we use cow or young cow meat ( veal ) and suxhuk has to be smoked.

@pablonieto5058 3 года назад

The ham in the video is cured in the Spanish way, and You just salt It and hang It enough time with the right temperature and humidity

@mikeborkovic2982 3 года назад

Jesi ti hrvat isto? Haha

@dupel_granger9908 3 года назад

@@pablonieto5058 Didn't know that. Thank you for your insight. I might suggest this one to my family to try out this year :)

@firehorsewoman414 2 года назад

@@sidritxharavina4973 i am guessing the english word for “pipes” is intestine. You use this as a casing? What spices do you mix in the suxhuk for flavor? I bet it is very good.

@juliacsendes943 3 года назад

You can cover the ham with the trimmed fat to prevent from drying out.

@maiko6862 3 года назад

The pros use the fat, but saran wrap works as well. If you let it dry out and oxidize, I'd think you'd need to discard more of the trimmings each time.

@TheBaconWizard 3 года назад

Yes or even melt lard and completely seal it to keep for longer.

@mirzaahmed6589 3 года назад

That's what he did.

@sn3ar 3 года назад

Vacuum pack and it will keep forever

@cionm7077 3 года назад

wont it beat the point of making prosciutto though...you are not trying to preserve the pig as it is for a year.

@Smallpotato1965 3 года назад

the whole point is that by the time the prosciutto is ready to be eaten, another pig is killed and a hame is salted for next year, and that one will be ready by the time this years' is finished. Perpetual prosciutto

@-injustice-6738 3 года назад

This is more of a ham not a proschiuto proschiuto is much different

@9944908 3 года назад

@@-injustice-6738 ...what cut do you think prosciutto is, exactly?

@-injustice-6738 3 года назад

@@9944908 i understand what u mean but real proschiuto is much dryer to the point meat is dark dark red this looks more like a ham u cook

@demsrchildabusers7959 3 года назад

Sorry, man. That's only about 2 weeks max worth of ham.

@spacecadet0 3 года назад

@@demsrchildabusers7959 he meant perpetual annual prosciutto. Lol

@BBQandBottles 3 года назад

Glen... you're just here making 2020 a little better for the rest of this. Hard to believe it's already been a year!

@cbartlett 3 года назад

Has it been a year already? Feels like both the shortest and the longest year ever.

@fluffycritter 3 года назад

2020 in a nutshell, really

@w00master 3 года назад

It's amazing that both are true.

@Yatsu00x 3 года назад

@@fluffycritter Yes

@Bojac 3 года назад

Glen: "I figured I may only do this once in my life." 6 Months Later "So we just signed documents for opening my new prosciutto & cured pork products business..."

@reddoorpaintedblack 3 года назад

"Pretty good" is the highest from of praise she's ever given, I'm fairly sure. 🤣

@aspenarbour 3 года назад

Just want to send some thanks your way Glen if you see this! My generation (Gen Z) doesn't have many family members that can pass skills like these down to us anymore. I really appreciate that you put all this information and all these traditions out into the world, especially in such an approachable way. I've been a fan of this channel for over 10 years, quite literally half my life, and have loved inheriting all the new skills and history along the way. You've definitely inspired some family traditions for generations to come. And I'm sorry Glen, but YOU of all people didn't want another gadget? The king of having every possible kitchen item out there, including a second set of cabinets? Got a kick out of that!

@warmsteamingpile 3 года назад

The smile on Glen's face on the first taste says it all. Really a fascinating process.

@frankboogaard88 3 года назад

As a kid I always made sure I had my pocketknife with me when I went to my grandparents for a weekend. At night I would sneak down and cut small strips from the curing hams. Some awesome memories.

@jakobgao7024 3 года назад

RU-vid algorithm sent me here. Should I be grateful it saved me a year or excruciating wait and did I miss out on awesome content in the mean time?

@murvo 3 года назад

This channel is fantastic for food related history, science, stories and facts.

@commonboss100 3 года назад

I know right! Lol thank you algorithm for showing me this a year later 😂

@lluisdemora7691 3 года назад

Hi from Spain, this is really our thing and its amazing to see a particular making it, one tip if you still have ham left, you can put the skin with fat again over the part where you have been cuting it and a piece of cloth and then the jam will not get dry.

@Daniel_Verner 3 года назад

You know what I love about you guys? It's your honest, true reaction to how these things turn out, your genuine excitement and wonder and not the fake over the top hype and fanfare that some other channels would have undoubtedly have put into a video like this. You guys rock!

@peterpetas20 3 года назад

8:08 " more than a years worth of eating " we go down 2 of those just in christmas hollyday ... at least here in Spain

@askandarkon 3 года назад

Omg...The moment has finally arrived..!!

@callumhowarth8057 3 года назад

YES I HAVE!!!!! I am so excited to see the outcome! I am a butcher in Australia and this process is not legal for sale here so we are left to do it ourselves.

@cyberleone00 3 года назад

why is it illegal

@callumhowarth8057 3 года назад

@@cyberleone00 we have food safety laws against the sale and production of cheese with unpasteurised milk and this style of curing. It is not classed as a food safe method :(

@a.j.alberti518 3 года назад

Similar in Canada

@edoardoruggeri1 3 года назад

@@callumhowarth8057 That is ridiculous. People have been curing meats for millennia.

@chrystalsummerfield1859 3 года назад

Yep, it's true. My bro is also a butcher here in Australia, he likes to experiment with making his own products too. I used to work with a lovely older gent who made his own salamis and coppa, dry aged at home-- his own vino too, strong stuff.

@BBQandBottles 3 года назад

That looked so incredible. Put some on a little garlic brushed crustini and top it with chopped tomato and you'll think you're in Madrid.

@roywebb-pullman1496 3 года назад

"here I have my long knife" proceeds to use a 2cm sawing motion. I guess it was a year ago, but your butcher friend told you about shingling.

@om3667 3 года назад

I was thinking that same thing!

@fitrianhidayat 3 года назад

He forgot 🤣

@superman55566 3 года назад

"You're paying for time." It's so true. Maybe it's a concept that comes along with wisdom, but it's so crucial in understanding what we can do, and why we choose to do certain things in our lives; that is, with the time that is given to us. I am not one to have the ability to accomplish an endeavor like this, but I appreciate those that do; especially those that hone their skills and time in order to deliver a product/experience that is unmatched. Thank you for sharing this experience with us!

@solistheonegod 3 года назад

I’m certain Glen can hear me, anytime I’m watching a video and think of a question he stops and explains the thing I was thinking of.

@westwyc 3 года назад

Iberico ham is from certain pigs that feed on chestnuts or acorns in Spain

@justinguitarcia 3 года назад

Yep, different thing. Same procedurally I suppose but more of a luxury product from the pedigree of the animal

@johnbalogna803 3 года назад

Ya beat me to it but I was going to point that out, Still looks amazing,

@justinguitarcia 3 года назад

@@notahotshot yeah but like waygu vs black angus, not as extreme but you get the idea

@johnbalogna803 3 года назад

@@notahotshot not really there is big difference, taste and meat to fat ratio between a standard farm "stock" pig and say a Berkshire breed porker.

@PresidentBarackbar 3 года назад

@@notahotshot Well, yes, but it does make a big difference. Different breeds of animal and different diets result in entirely different flavor.

@drdaveyjones6216 Год назад

I just finished carving up a prosciutto that I have had hung for almost 2 years - inspired by your efforts, Glen. It was amazing! Absolutely worth the wait!

@driftspecs13 3 года назад

Holy shit! The first video I ever watched was you making this and a whole year later, it's come to fruition. I feel great sense of accomplishment right now and I did absolutely nothing.

@hamlet1976 3 года назад

Now you know how Donald Trump feels all day long 😅

@graemekeable8461 3 года назад

This was so enjoyable. Your excitement is tangible

@ashm5206 3 года назад

I have been so excited waiting for this video. It looks amazingly delicious! The happy chuckle when Glen got to taste it was one of the purest emotions I’ve seen in a long time!

@germaineisaacson8100 3 года назад

I LITERALLY DISCOVERED THIS CHANNEL A FEW WEEKS BACK AND I HAVE NEVER BEEN SO EXCITED TO SEE A VIDEO I KEEP CHECKING EVERY FEW DAYS AND HERE IT IS OH MY GLORIOUS GLORIOUS PROSCUITTO

@Micropterus06 3 года назад

Welcome friend!!

@blindmango69 3 года назад

I remember when you started this last year. I can't believe it's been a year already. It looks and sounds amazing.

@aagguujjaa 3 года назад

I will join in the comments to express how cool it is that you guys are finally going to enjoy the results of the year long process. I am also jealous, that ham looks delicious.

@tomypreach 3 года назад

The joy it must have been.. wonderful !

@jwalkerjr 3 года назад

Wow! I've been watching the whole process and waiting for this day. I hope you, your family, and friends enjoy it! Thank you for taking us through this journey.

@lewistremonti7827 3 года назад

I’ve been looking forward to this!!

@stephenlewis3193 3 года назад

Bellissimo! Congratulations, looks wonderful and I can almost smell and taste the goodness through my computer screen.

@dailysesh4209 3 года назад

Its nice to see this year go bye so fast and it's awesome to see it finnished

@2guysandacooler 3 года назад

Great job Glen. Looks incredible 😍😍

@peshgirl 3 года назад

Where's my heart react button? At any rate, Congratulations! You did it, and now you've been rewarded with food!

@pdescham496 3 года назад

@ 8:28 "definately the entire year... [exhales] .... I'm really happy with that.. " Priceless. nice job

@MrPlymouthsundance 3 года назад

wow looks fantastic . worth the wait

@eggstraordinair 3 года назад

I have actually been waiting the whole year for this episode! Glen's face when he tries it is priceless

@danielmiddleton8173 3 года назад

Congratulations Glen! Thank you for sharing the journey.

@slawnski 3 года назад

Whooooo hoooooo!!!! Literally been waiting this year with you! Your patience and perseverance are justly rewarded!

@OQ22 3 года назад

I've been checking back periodically waiting for this video! Thanks Glen & Friends!

@ABWSKITCHEN 3 года назад

Thank you for sharing your experience and ideas, definitely here we have to make everything.

@charlesbaldo 3 года назад

I have been waiting for this episode for a few months now. That was a brilliant “Continued next season”

@worshipgeek 3 года назад

I am so happy for you. The look of delight and joy on your face is priceless. Even though you can't share the final product with us, I am so thankful you have shared the process. What an incredible journey for us all. Saluti!

@Jacob-Vivimord 3 года назад

Woo! Been waiting for this!

@bill4913 3 года назад

It was worth the wait. Great job Glen.

@nicholashoffnagle2396 3 года назад

For the past few years I have been making Spanish serrano ham. The process is basically the same as prosciutto, the main difference being that the Spanish dry out their hams at warmer temps during the summer(between 80-90 degrees). This causes the fat to melt, infiltrating into the meat and giving it more flavor. It also causes the ham to dry out more because it is getting a summer breeze. Also, the Spanish leave the hip bone in and remove most of the skin to expose the fat, which means you don't have the tough skin to carve through.

@desdezaragozaestoy 3 года назад

Yes, as a spanish,i try prosiutto and jamon serrano ibérico. For my it's more delicate serrano, with more flavours.

@demsrchildabusers7959 3 года назад

Can you post a recipe or process?

@homerfantastic 3 года назад

Thank. you for that information. It sounds like something I can do here in Florida in the house since a cool basement is a rarity in my area. I am going to research the process.

@nicholashoffnagle2396 3 года назад

Recipe : Excess meat trimmed off. H bone left in. Skin removed to expose fat up to hock(look up photos for visual). Blood removed. The hams were dusted with about 6 teaspoons of cure number 2(curing salt) and covered in between 5-9 pounds of salt. Curing salt can be purchased online and is used at .25% weight of ham. Read about it and decide if you want to use it and make sure to do it safely. Stored in a temperature controlled freezer at between 32-36 degrees for two weeks. I washed the salt off and put them back in the freezer at the same temperature for two months of equalization before letting them begin to dry out in my basement. Then they come up into warmer temps in the upstairs of my house during the summer. I leave the window open to give the hams air circulation and put a screen in for the bugs. After the summer is over it comes back down to the basement for aging , which take take anywhere from a few more months to another year or two

@rhadamesulloa 3 года назад

Much enjoyed watching this process from start to finish. Will certainly give it a go. Thanks for sharing.

@feelinwoozy 3 года назад

A YEAR ALREADY. Feels like I've only seen this video but A YEAR wow.

@adrianoalcivez 3 года назад

It actually worth the time! I'm very happy for you, Glen and Jules, enjoy yourselves 👏

@Carol-mh9ok 3 года назад

That looks fantastic.....can only imagine how wonderful it tastes

@applegal3058 3 года назад

Oh my, I'd love a hunk of that to slice up! Looks delicious Glen!

@rhallanger 2 года назад

This was a great video. A celebration really. Such a nice touch having the lady come in with the wine 🍷. She appreciated the work and it’s best when shared with family and friends.

@yamza8415 3 года назад

i have been waiting with the utmost patience, and i have been rewarded duly.

@justinroasa5220 3 года назад

I love that smile when you put that ham in your mouth. Even though I can't taste it, your expression tells us enough.

@clavaque 3 года назад

I'm salivating so much watching this...

@WhosPacci 3 года назад

I love watching Glen’s reaction when he tastes something like this. He seems so proud of himself. Absolutely inspires me to keep experimenting in the kitchen to chase that high. Keep up the great work Glen!

@jamesellsworth9673 3 года назад

I can empathize with Glen: I did these things and my family scoffed...until they tasted the product. I did these things again and again because I felt so fulfilled by the results on the plate and my family's growing acceptance of our new food products.

@Mackampackam 3 года назад

Time to start the next one, so it is ready when this one is finished. :-) Thanks for this video series, and all the other great videos you make! What I appreciate with this channel is the nerdery, balanced with the matter-of-fact down-to-earth practicality, but perhaps even more than that, your calm friendly demeanor, Glen! It is such a nice relief from the plethora of high energy content out there.

@mrotteau7989 3 года назад

Yes! I have been waiting. Thanks for following through.

@Neknadeg 3 года назад

@7:00 - "I've got the longest knife in the history of knives. That's why I'm just gonna use 1/110th of the blade to cut." :D

@Whipster-Old 3 года назад

Seeing Glen's face light up at the tasting was all I needed to know. As a cook, when you see that face; that's jackpot. What a joy.

@ThriftHunt3r 3 года назад

The unusual things this man makes is incredible!

@TannerRE 3 года назад

awesome. great job Glen.

@adski1348 3 года назад

Waited extremely patiently!!!

@soranuttwilawann8752 3 года назад

Oh yes I've been waiting for this.

@robTCGZ 3 года назад

That looks unbelievably good!!

@marlito166 3 года назад

I was sooo happy for you Glenn after u took that first bite!!!

@hoilst 3 года назад

Watching Glen's Happy Eating Face told us all we need to know.

@m180190 3 года назад

Very inspiring! Thank you. I am tempted to try it!

@kurtsimmons1587 3 года назад

Has it really been a year already? I remember when you hung that and it feels like yesterday! That is how much I enjoy you showing us how to make things.

@mark86016 3 года назад

Have been waiting for sure.

@jonestraloma 3 года назад

Bro. I’m so proud of you! I hope you have another one going right now. By the time you run out, it will be time to take down the new one.

@beaver6d9 3 года назад

Looks like it's totally worth the wait

@Ne0nShad0w 3 года назад

Finally! I've been waiting so long for this!

@barbarawainwright9937 3 года назад

. salivating, well done Glen

@ouichtan 3 года назад

Wow! You said country ham! That's what we call it in France but nobody seems to know we have this kind of ham in France, not only in Spain or Italy. It's also called Jambon de Bayonne

@henry7001 3 года назад

I still remember watching the video a year ago, it's weird to think a year has already passed. it both amazes me and simultaneously scares me.

@tyrvidar 3 года назад

mouth watering, great job!

@ABWSKITCHEN 3 года назад

We love prosciutto and that is exactly why so expensive. Thank you for sharing your experience and ideas.

@reecebarnes938 3 года назад

Your channel is amazing and imformative, thank you!

@palhein-reim7430 3 года назад

Patient folks .... thanks for a great video

@asilverfoxintasmania9940 3 года назад

That looks amazing! Worth the wait!

@fredg3471 3 года назад

Thanks so much. I was inspired by your video to try this myself! I live in Germany and my local Netto supermarket had a promotion to purchase 1/2 of a pig at a very good cost per kilo. The pig came already sectioned and packed in 3 boxes which made for easier pickup and transportation but presented some issues when doing the butchering. The sections did not exactly align with your butchering a pig videos. The ham also came with the hoof detached which presented a problem as you mentioned in your first proscuitto video. I solved that issue by drilling through the exposed bone - I needed to use a masonry bit - and inserted a S hook to hang. I ensured the exposed meat at the S hook was also generously covered with the lard/pepper coating. 23.3 lbs before salting. 19.9 lbs when hung. Not too far off your numbers. Now I have to wait a year to see how it turns out. Thanks for all your videos.

@ryderseppala4465 Год назад

Did it turn out?

@llmagei 3 года назад

yes! So happy so see this video

@felixcolon8930 2 года назад

Guao! Amazing Chef. Thank You for sharing.

@notold37 3 года назад

Very much worth the wait, I was drooling just watching you cut the ham, great video Glen and Julie, very jealous of your results 😋😋😋😋👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

@terryc522 Год назад

I’ve watched this video when it first came out and thought to myself, I’ll never do this. Yesterday I was at a discount independent grocery store and they had hog legs for $0.99 Canadian Kopeks per pound. (27 lbs leg is what I walked out with) $10 in salt from a cash and carry. I’ve started this journey for under $35 CAD When I saw the hog legs for sale, I totally remembered you doing this. Thank you Glen and Julie. Now the waiting begins

@tieember9596 3 года назад

As a cook (and not somebody that plans to make their own prosciutto), I think the biggest takeaway from all of this is just how much of your meat is *what*, and the importance moisture plays in the cooking process

@damfadd 3 года назад

that's amazing Glen I remember the butcher session and the care given this is such great care and respect you show well done for always being true to the love of food and teaching us all how to do things with integrity, persevervance and joy of food sorry for rant