In article >,
RegForte > wrote:

> 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-P...ref=sr_1_1?ie=
> UTF8&s=books&qid=1253214996&sr=8-1>

Thanks Reg. :-)
--
Peace! Om

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


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