www.sausagemaking.org

Newby here.

Does anyone have an idiots, step by step guide to making a small prosciutto style ham from a small leg/loin?

I have a shed, a draughty garage and a cellar for hanging, which would be best?

Many thanks

Yes

There's one here:

http://www.sausagemaking.org/parmaHam.html

Franco posted an alternative cure for this on river cottage

Hope this helps

Phil

Now that looks fab!

Can I do it with a smaller piece than a giant leg?

Which would be better for the hanging, my cellar (not wet but is quite damp), my garage (waterproof but very draughty, maybe too cold in winter), shed (wooden, dry, bit of draught).

I have no way of regulating temperature / monitoring humidity....


Based in UK


Thanks

carllancaster

I'm no expert on air drying, hopefully one will be along soon.

However, from what I know - the answer to your first question is yes and the second... - probably all of them are fine at this time of year. Your generally aiming for 12-15°C and 55-70% humidity (in the broadest terms). Obviously, you would leave your car on the drive!

It may be worth buying a thermometer/hygrometer off ebay - they're under a tenner!

Phil

wheels wrote:carllancaster
Your generally aiming for 12-15�C and 55-70% humidity (in the broadest terms). Obviously, you would leave your car on the drive!

Phil

WHAT !! Leave my beautifull car outside? ARE YOU MAD !!
I mean, I love Ham, but you cant go out for an evening cruise on a Ham!

Dear me, thats given me an attack of the vapours. I must sit down

(BTW the car is a Morgan V8. )

A-ha...... a proper car with a timber frame!! (steel chassis though) and hand made panels...classic British Motor...I would have Navy Blue and Parchment leather, chrome boot rack. bonnet straps, and wire wheels too...I have a book somewhere on the history of Morgan...I really fancied one several years back and went looking at the dealers in Southport.