www.sausagemaking.org

Using Oddley's combination pumped/dry cured method, here i made a prosciutto cotto.

Spicing came from an Italian fellow, here.

Pumped a deboned front leg at 10% by weight, dry rubbed and put in a bag for 8 days. Rolled, tied, vac packed and cooked sous vide for 9 hours at 68 deg.

DELICIOUS!!



Thanks for all the help here.

Wow, what a great idea - sell shoulder 'ham' (a.k.a. Boiling bacon) as prosciutto cotto. What's the difference - about £10 a kg!

Joking aside, nice job Jason.

Phil

hehe...here the ham and the shoulder are essentially the same price, with shoulder maybe being a little more expensive. I used shoulder b/c that's what's available here, except around Xmas.

They vary a bit in price here, the top of the shoulder that you've used is often called spare rib or collar over here. I would call what you've made ham, but if i do, you can be sure that someone will correct me and point out that the ham is the back leg of the animal.

In future mine will definitely be prosciutto cotto though.

Phil

True, technically it's a spalla cotta

Thanks Jason.

Phil

Looks great Jason.

Thanks guys. I wish i had a way to "compress" it more during the cooking to really make it more compact and remove any air pockets.

I just tied it up like a culatello then vac packed....

jasonmolinari wrote:Thanks guys. I wish i had a way to "compress" it more during the cooking to really make it more compact and remove any air pockets.

I just tied it up like a culatello then vac packed....

Jason, the reason why the air pockets is due (99.999999999%) of the time of over pumping usually a sure sign of an apprentice mistake.

BriCan wrote:

jasonmolinari wrote:Thanks guys. I wish i had a way to "compress" it more during the cooking to really make it more compact and remove any air pockets.

I just tied it up like a culatello then vac packed....

Jason, the reason why the air pockets is due (99.999999999%) of the time of over pumping usually a sure sign of an apprentice mistake.

I have no doubt that i possibly overpumped certain areas, as this was the 1st time i've done it. Makes sense too.

Jason

Did you inject it from the ends - none of the lines seem to run across?

(although they probably wouldn't shown in the cut meat).

I do injection cures regularly (but obviously not as often as Brican) and I've never had the same issue.

However, my set up is probably nearer to yours than his is - so if I can be of help?

Phil

I injected it from every direction and in every muscle (at least i tried to).

Mine was just a big syringe with a needle with i think 2 outlets, 1 on each side of the needle about 1/2" apart.

That's like mine Jason. I push the needle in as far as it will go and slowly withdraw it whilst injecting.

Sometimes it's a real problem trying to get a 10% pump - I'm tempted to formulate a cure for a 7 - 8% pump to make it easier?

Phil

I agree...i had some leakage (not all that much)...i just put it all in the vac bag, meat and leakage and salt rub, sealed it without evac'ing air and turned it every day or 2 for 8 days....

Figured at least it all stayed in contact with the meat, and it does appear to be fully cured.

I can re-run the numbers with my spreadsheet to make it an 7 or 8% solution.

I'd be happy to post the spreadsheet but it's really messy now...i can barely make heads or tails of what i did since it's been about 3 weeks!
hah