Len Poli Prosciotto Cotto

Air dried cured meat and salami recipes

Len Poli Prosciotto Cotto

Postby shanew » Wed Mar 03, 2021 1:11 pm

Link to lens recipe http://lpoli.50webs.com/index_files/Pro ... 0Cotto.pdf

I'm concerned that the recipe being from 2005 may be out of date regarding the quantity of Cure #1, 48g seems quite high based on the general rule of 2.5g p/Kg. The total weight of the meat and brine in this recipe is only 3.5Kg. I don't want to go adjusting the recipe blindly nor do I want to kill anyone.

Any advise will be appreciated as I've foolishly offered to help make 30Kg worth on Friday.
Save the enviroment, we cant afford to loose more animals, what will we use for variety in sausges, i for one would have liked a dodo banger!
shanew
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Re: Len Poli Prosciotto Cotto

Postby shanew » Wed Mar 03, 2021 7:22 pm

Could an admin please move this to Brine cured meats, realised I've posted in the wrong place.
Save the enviroment, we cant afford to loose more animals, what will we use for variety in sausges, i for one would have liked a dodo banger!
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Re: Len Poli Prosciotto Cotto

Postby wheels » Wed Mar 03, 2021 9:16 pm

Even given the short cure time, it does seem excessive. I estimate a ppm of nitrite of 240 - 300ppm.
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Re: Len Poli Prosciotto Cotto

Postby shanew » Wed Mar 03, 2021 9:55 pm

Cheers for the reply Wheels, what would you suggest as a safe amount?

I'm going with the assumption that Len was using a cure with less nitrate than the 6.25% standard we all seem to have now.
Save the enviroment, we cant afford to loose more animals, what will we use for variety in sausges, i for one would have liked a dodo banger!
shanew
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Location: LEEDS

Re: Len Poli Prosciotto Cotto

Postby NCPaul » Thu Mar 04, 2021 11:46 am

I would use Len Poli's recipe but adjust the curing and brine to Wheel's process described here:

http://www.localfoodheroes.co.uk/calcul ... ody-anchor

This is a very well thought out recipe and process.
Fashionably late will be stylishly hungry.
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Re: Len Poli Prosciotto Cotto

Postby shanew » Thu Mar 04, 2021 1:36 pm

Thanks for this NCPaul.
Save the enviroment, we cant afford to loose more animals, what will we use for variety in sausges, i for one would have liked a dodo banger!
shanew
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Posts: 143
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Location: LEEDS


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