prosciutto and lard

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prosciutto and lard

Postby Jmadera » Sun Feb 02, 2014 3:58 am

Hi guys. New to the prosciutto asking. I have salted my ham and pressed for over a month. I want to know when I should lard the exposed meat. Is it to early to put lard on right after salting. Any advise is greatly appreciated. will the meat be ruined if I lard right away.
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Re: prosciutto and lard

Postby reee » Fri Feb 28, 2014 6:32 pm

I dont think you want to use only lard - I think you want to make a struto (lard and flour mixture). Check curedmeatsblog and see if they have something on there about that, you might also check out sausagedebouchery blog and look for the same.
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Re: prosciutto and lard

Postby vondugan26 » Thu Apr 17, 2014 6:36 pm

i always rinse my legs in some cool water to get the excess salt off - then hang them back up to dry for a day or so - you will notice the outside starting to get slight hard to the touch - i then lard them right then ... the above post is correct in terms of the lard and flour but i always just used Crisco and always had good results. If your basement or area where you are aging has a potential for flies coming around then add a lot of black pepper to the mixture as well to keep them away.
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