Prosciutto no. 2

[grisell]

70% something. I can adjust it within 60-90% circa. The temperature is low, though, 6-9 C. Can that affect it?

[wheels]

My guess would be the temp - it's the only thing that's out of the 'normal' range, which to my way of thinking, is too much of a coincidence. I'd try to get it around 14-15°C for a while and see what happens.

Phil

[grisell]

However, raising the temperature will raise the humidity. Maybe it wasn't such a good idea to dry a ham in the summertime after all?

[wheels]

However, raising the temperature will raise the humidity.

Yes, that's correct, hence why I keep saying that high humidity can be as much of a problem as low!

I'd remove all your humidity increasing equipment from the chamber (damp towels as I recall?) and see what effect this has. Is the room one where you could use a dehumidifier? If not try a deep tray with dry salt in it in the fridge/chamber - you'll need two salt trays, alternate them every couple of days to give them a chance to dry out between uses.

As to your other question, if you're curing something that can take up to a year it's very difficult to avoid the summer!

Phil

[grisell]

Thanks, Phil!

[grisell]

Just an update:

The weight seems to be fluctuating within days, but it's surely decreasing in the long run (weeks). I think it's just a matter of patience. The fluctuations can have something to do with the position of the leg (I turn it around regularly). I will find that out.

This is today's picture. The leg has been cured for three months and now dried for five weeks at circa 10 C/50 F and 75% RH. It weighs 8,060 grams which corresponds to a weight loss of 1,540 grams or 16-20%. The uncertainty is the unknown weight of the tissues that don't dry (bone, cartilage, rind). At this rate it will be ready in 1½-2½ months. Then will follow a long maturation process.

[wheels]

It looks good to me.

(Looking at it I think I may have been a long way out on my guess at the bone weight %.)

Phil

[grisell]

It looks good to me.

(Looking at it I think I may have been a long way out on my guess at the bone weight %.)

Phil

Thanks! So what's your guess now about the bone weight? (I'm actually thinking of setting up a contest; then in a year or so when the ham is stripped, the one who guessed the best will win something).

[wheels]

Hey Grisell, I'm thick, not stupid - I'm taking 'the 5th amendment' on that one!

[BriCan]

It looks good to me.

(Looking at it I think I may have been a long way out on my guess at the bone weight %.)

Phil

Thanks! So what's your guess now about the bone weight? (I'm actually thinking of setting up a contest; then in a year or so when the ham is stripped, the one who guessed the best will win something).

Now that I realise that it is the total weight (bone as well as rind and any associated trim you my or may not have done) you are after I checked my notes from 1998 and the calculation comes out to

(which includes the bone, rind and any associated trim)

23% 0f the total (start) weight

HTH

Robert

[wheels]

Hi Robert - many thanks for the info.

Phil

[BriCan]

Hi Robert - many thanks for the info.

Phil

computer problems, away seeing my daughter in Calgary then doing the dreaded thing we call 'year end'. I see there is a lot of catching up to do.

Robert

[wheels]

It's good to hear that you've had a break, I guess you're back to working all hours now?

I have to say that Grisell's ham looks a fine piece of meat - it's making me hungry just looking at it.

Phil

[grisell]

Now that I realise that it is the total weight (bone as well as rind and any associated trim you my or may not have done) you are after I checked my notes from 1998 and the calculation comes out to

(which includes the bone, rind and any associated trim)

23% 0f the total (start) weight

HTH

Robert

Many thanks! I'd also say that that sounds reasonable. The weight of the 'non-meat' here should then be 2,208 grams. New calculations then give 20.8 % weight loss of the meat. Judging from the consistency and appearance, that seems very likely.

You did include the paw there, right? It's unlikely ro dry.

Thanks again.

[wheels]

Grisell

We call the paw the 'trotter' here. Legendary French chef Pierre Koffmann's signature dish is Braised pig’s trotter with morels.

Phil