salt only curing on thick cuts of pork.

Tips and tecniques on dryng drying, curing etc.

salt only curing on thick cuts of pork.

Postby Smoky » Sat Mar 12, 2016 4:12 pm

I make dry cured Capicola and would like to try to make prosciutto. I am hesitant to try because of the
cost if I fail. I have the book (Salumi) by Michael Ruhlman & Brian Polcyn and have had great results with the recipes. My question is when using salt only to cure thick heavy cuts like the ham for
prosciutto, why is there no spoilege at the bone when it takes the salt a long time to penetrate to the
bone. ( bone souring). Should I pump a salt solution along the bone.

Paul Zambori
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Re: salt only curing on thick cuts of pork.

Postby NCPaul » Sun Mar 13, 2016 4:15 pm

As long as there is no air gap between the meat and the bone, the bacteria that cause bone sour can't easily get in the ham. This should be the case if the ham is fresh. Even with all the experience the Italian producers have, it can still happen to a few hams. Welcome to the forum. :D
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