Prosciutto no. 2

[grisell]

Thanks a lot for that info. I will think about it. Probably I will skip the 3-day incubation and go for the Parma method.

I'll be back. Thanks again, Phil!

André

[grisell]

BTW, do you have a URL to Marianski's site?

[wheels]

The English language version is here:

http://www.wedlinydomowe.com/

The Polish one here:

http://www.wedlinydomowe.pl/

English language forum:

http://www.wedlinydomowe.pl/en/

Phil

[grisell]

Thanks again! I think I'll stick to the Polish version since I'm lucky to be fluent in Polish.

[grisell]

So, after almost exactly three months in the refrigerator, it's time to move it to the curing chamber. Weight loss is already 10 percent.



The whitish coating is salt crystals. These have to be removed, so I cleaned it in warm water under the shower. Then hung it to dry overnight before transferring it to the curing chamber.



I'm surprised at how dark the flesh is.

I was hoping to be able to hang it on the balcony, but -bad luck- this week is too hot in Sweden, with temperatures close to 30 C in the day and not below 18 C in the night. My curing chamber is actually too small for this leg. I won't be able to suspend it properly, so parts of it will touch the walls. I hope it turns out well anyway.

[wheels]

Grissell, that looks superb.

Phil

[jasonmolinari]

Looks amazing. I like how you hung it on your towel hook like a jacket or a coat:)

[grisell]

Thanks for the praise, guys!

Looks amazing. I like how you hung it on your towel hook like a jacket or a coat:)

It's a family member!

[jasonmolinari]

Thanks for the praise, guys!

Looks amazing. I like how you hung it on your towel hook like a jacket or a coat:)

It's a family member!

And it should be!

[grisell]

Update: this is how it looks after three weeks' drying. It is now 8,225 grams and loses about 25 grams a day, so I think it will be ready in a month or two. Some beneficial mold has appeared. When the drying reaches 27% (now 14%), I will cover it with lard, hang it and try to forget it for half a year or so. We'll see how that goes...

If I only could figure out the weight of the bone. It's quite important.



BTW, the scale shown in the picture is German. I bought it for SEK 30 (2½£ or 3½$) second hand. It's astonishing. I compared it with an electronical one, and when the electronical showed 4,238 grams (for something), the German scale showed 4,240! Not a bad result for a manual scale!

[wheels]

Grisell

Given that you're only curing to 27% I'd ignore the bone weight. If I was pushed, I'd say allow 10%.

It's certainly looking good at the moment.

Phil

[grisell]

I'm a little worried here: it seems to be not dropping weight at the rate expected: it's down to less than 10 grams a day, which will give it a year or so to reach the desired 25-30% weight loss.

Do I need to worry or is this normal? Is patience the key? It smells terrificly and shows no signs of deterioration.

Any of you have experience in drying hams?

[wheels]

What's the RH?

[grisell]

What's the RH?

How can I measure it?

[wheels]

A hygrometer - I mean the RH of the fridge/room that it's in.