Omelet wrote:

> In article >,
> RegForte > wrote:
>
>
>>Omelet wrote:
>>
>>
>>>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.
>>>
>>>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.
>>>
>>>Any ideas? :-)
>>>
>>
>>The real thing takes about a year. I would start
>>with a much simpler recipe that has a shorter curing
>>time.
>
>
> That is why I did Canadian Bacon. It's also smoked and it worked a
> treat! The second batch that I cured for 5 days instead of 3 came out
> perfect.
>

Canadian bacon is wet cured. Dry cured products require a
completely different set of skills and equipment.

Also, 40 F is too cold for a drying environment. That will be
one of your biggest challenges.

>
>>>And could a Pork Shoulder roast (butt) be used?
>>
>>That would be cottage ham, coppa, tec. You should start with that
>>or something similer.
>>
>>http://lpoli.50webs.com/index_files/coppa.pdf
>>
>>You might want to look at the other recipes on that site also. Start
>>out simple and go from there.
>
>
> Ah, thanks! I also have the Kutas book to review yet. I'm not sure all
> what is in there at this point. :-)

The kutas box has a few good pointers about how to setup
a drying box. It's minimal, however.

One of the best books on the subject is Cooking By Hand.
It has a lot of important background info that you need
to dry cure, plus there's a full blown prosciutto recipe
that is probably the best available in print.

<http://www.amazon.com/Cooking-Hand-Paul-Bertolli/dp/0609608932/ref=sr_1_1?ie=UTF8&s=books&qid=1253214996&sr=8-1>


--
Reg