In article >,
"Giusi" > wrote:

> "Omelet" ha scritto nel messaggio
>
> > Googled for some recipes, looks like a dry curing process that I've not >
> > tried yet. I'm sure I could get a fresh (uncured) ham but I could not >
> > find whether or not the rind gets removed before curing.
>
> No. it remains.
> >
> > I'm also wondering if this can be done at 40 degrees. My Hobart has the >
> > capacity if I were to "hang" it from the bottom shelf for the required >
> > curing time.
>
> My neighbors all make it every year, and it hangs at first in their ground
> floor storage areas, not really like a cellar. It's done in
> December/January so it's right cold at first, but it isn't that long before
> it can come into the house proper with no special temps. You can really
> tell the difference among the various types that are made from different
> pigs that eat different foods. Daytime temps here are not that often below
> 40°F here.
>
> I think I would make guanciale first-- cheaper in case of less wonderful
> result and much harder to come by than prosciutto crudo.

Thanks. It's just that here in Texas, I think doing it under
refrigeration would work better then. I'll look for the recipes for
that other stuff.

From what I briefly looked it, looks like it takes a good 9 months to
make a genuine Prosciutto.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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