Saturday, March 24, 2012

Prosciutto update 3/24/2012



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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