Well it’s been about two months now and the prosciutto has
cured in salt and sugar, was pressed and now ready for the long drying
process. We converted another refrigerator
to hold a temperature between 53-60 degrees with the humidity around 70%. The prosciutto
now weights 22lbs and lost about 12% of its weight. We are shooting for a 35%
weight loss which should bring it down to 16.25lbs. We will
continue to track its progress.
Here is the prosciutto covered in black pepper and red
pepper flakes. This helps protect the outside from drying and in Italy were
they are hung outside sometimes, this helps keep any bugs away. We don’t have
to worry about that since ours is in a controlled environment.
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