Parma ham cure

[Franco]

I've introduced a new product for curing Parma style ham, I have been developing the recipe for a while and think I've just about got it right.

http://www.sausagemaking.org/acatalog/Parma_Ham.html

Franco

[deb]

Brilliant Franco.

I'd love to give this a go when the weather gets a bit more favourable. Only thing is does it contain garlic? (big no-no for hubby), if so would it be possible for you to put some together without? (I would really only want the smaller size), maybe when you mix a new batch you gould put some aside before adding the garlic - pretty please!!.

Thanks.

[Paul Kribs]

Franco

Does your Parma ham cure need the same very long curing as proper Parma ham along with the same crucial changes of climate/humidity? Any chance of a brief outline of the procedures.

Regards, Paul Kribs

[welsh wizard]

Yep I would give this a go as well - out of interest have you ever thought of selling some form of meat slicer for the thinner cuts of meat?

[Franco]

I've just finished writing up the directions for the cure, I'll ask Steph to post them here in the morning.

Thanks

Franco

[Franco]

Deb,

I've asked Steph to make some up without garlic, ring her when you are ready for some.

Regards


Franco

[deb]

Cheers Franco. Will do.

[jpj]

I've just finished writing up the directions for the cure, I'll ask Steph to post them here in the morning.

Thanks

Franco

in case anybody's watching this topic the detailed instructions have now been posted on the main website:

http://www.sausagemaking.org/acatalog/Parma_Ham.html

[Paul Kribs]

Thanks JPJ

Have had a look (did check earlier today) and it's a lot less time than a proper Parma Ham and doesn't have the intricacies normally involved, although it does work out at 2 months curing. I for one look forward to using it.

Regards, Paul kribs

[Franco]

I've sent a sample of the cure to Oddley and Paul Kribs, I'll expect full reports including pictures


Franco

[welsh wizard]

Ok temprature is now coming down and I would like to give the cure a try, but as always would like some advice before the doings. I understand the comments re not trying it on a full leg but what type of cut would it be best to try it on? Could it be tried for example on a loin of pork or does it need to have a higher fat content like a boned leg of pork?

Thanks again WW

[Paul Kribs]

Welsh Wizard

I have used some of the cure on a boned leg, and it should finish it's second curing this Sunday, then I will wash it, dry it and smear some lard/black pepper over the meat part and leave it to dry out for the prescribed time.

I also used some of the cure to make a Lomo, which is just a piece of the loin 'eye'. Lomo is spanish ( I believe it means Loin) and so I added some paprika to the cure.
There is a picture of it and some additional info on this thread:-
http://forum.sausagemaking.org/viewtopic.php?t=977&highlight=lomo

Regards, Paul Kribs

[welsh wizard]

Paul - thanks, helpful as always and the pics looked really good. I think I will try the Lombo first as some of the offspring are trying to get some weight off (including me) and a loin is so much leaner, but not always as nice!