It’s been over one year since I posted the last instalment in the series on “How to make the Perfect Prosciutto”. I really feel awful about this, since many of you seem to have decided to make your own prosciutto and I’ve left you hanging during the final moment. I’ve been called a pork-tease (and worse!) and well enough is enough.
If you weren’t aware, the reason that I haven’t written in some time is because I have a new baby (well not a human one) but a startup named Appifier that has built technology for building native smartphone apps in less than a minute, without a single line of code. It’s amazing how much time such an endeavour can take up and I really am thankful to my family, friends and even you for patiently sticking around through this.
Thankfully, if you’ve been diligently following the recipe so far, the final installment is a real piece of cake. You’ll need:
- Ground Cayenne Pepper
- Ground Paprika
- A cool, dark room. My room has an average temperature of 15 degrees celsius (58 fahrenheit) and 55% humidity
Your goal is to cover any meat that is not covered by a layer of hide. You do this for two reasons. Firstly, some of the flavour does seep down into the meat. Secondly, the spices are a real turn off for most critters that try to get a taste of your delicious prosciutto before it’s ready.
Spread the spice mixture on the exposed meat. ensuring that it is completely covered. When you’re doing this, make sure that you put a generous amount in the gap at the top of the ham, between the bones. This is a common trouble spot and you want to ensure that it’s well covered.
Prosciutto and Capicollo in my Cellar
Now’s the hardest part for those of you on an empty stomach. Wait!
You’ll have to wait at least 1 year and sometimes up to 18 months to be on the safe side. Your ham will harden and mould will cover most of the meat. Don’t be worried, this is a great sign! When you decide to cut your prosciutto, you first wash this off then use a knife to carve off the tough layer of hardened flesh to get at beautiful cured prosciutto.
Good luck, write to me and send pictures in if you decide to follow this and do it yourself. I’d love to see what you get!
the gozman speaketh 
Nice, going to get cracking. You need to put a link on Part 2 of the blog to here.
First of all thank you very much for all the info. It is very helpful. I am starting Procciutto making. I have a small farm where a river goes by and it is constantly windy. I was thinking of hanging 10 legs on a small 50sq ft warehouse with 2 windows (small). how ever temp is not regulated to 58 F or So. Temp varies from 72F (midday) to 40F (evening). Do you this will work? I am planning on putting 2 fans inside the room to have constant wind and also cover all windows with mosquito net (prevent them flies to put eggs in my ham)…. any comments?
Yup. I think it can. The fans are going to be essential. I cover my air vent with mosquito netting and when you cover the hams with spices it’s very unlikely that an insect will dare to lay an egg on it!
What kind of salt should be used? regular Iodized table salt or coarse pickling salt? Also, after the first stage of spreading salt and working it into the meat, should I rinse that off before putting the meat into the brine? Thanks, Jo-Anne
You want your salt to thoroughly dissolve into the brine so finer is better. I use regular iodized table salt.
Great brief posts. Out of curiosity, what is the temperature of your cellar? Knowing that you’re writing from Montreal, I’m somewhat concerned here in SF as I don’t have a cellar and it never really gets very cold here.
Having just been in SF, I can tell you that the ambient temperature is probably ideal. My cellar is usually between 5-15 celsius (while the outdoor air temperature varies from -20 to +30). That sounds like SF weather to me! Go for it!
Hi there! I just found your whole trail and am very excited! I noticed someone asked the same question that I was thinking in Part 2 – what if you live in a tropical area? Is there someway we can still cure prosciutto? The average temp is around 33 degrees Celsius and 90 per cent humidity! Would using one of those wine fridges work? Thanks!!
That sounds like much too hot for curing in a cellar. You can modify a wine fridge appropriately. There is some good info here: http://curedmeats.blogspot.ca/
Ok, here’s a quick question, how important is the saltpeter? I know what it’s purpose is, and though the thought of botulism spores infesting my beautiful meat is quite terrifying, the carcinogenic effects of nitrates is just as worrisome. Can the salt and sugar alone suffice in the curing process? There are more and more nitrate-free cured meats available so obviously something is substituted for the saltpeter, any idea what that might be? Looking forward to hearing your thoughts. No rush, it’s only June so I have about 7 months to get ready! And then a year of waiting! Yikes. It won’t be easy!
The saltpeter is a recent addition to the recipe and in my mind quite necessary for colour and preservation.
That said, my family has been curing prosciutto for years without it. However, they often lost some meat due to contamination in the process.
I’m not sure what substitution you can make for it other than another nitrate. Interested in hearing if you find any.
The carcinogens only become a factor when nitrites/-ates are exposed to extreme heat, which I’m assuming won’t be applicable to your proscuitto. And as far as those nitrate-free meats, take a look at the ingredient, the cure is usually achieved with celery powder that is loaded with naturally-occurring nitrites/-ates.
I’m not sure about the harmfulness of nitrates only being a factor under extreme heat, so I’ll have to take your word for it. That said, they are dissolved in a cold brine and the prosciutto is never heated so it should be ok.
I have a friend who uses a no nitrate product when making bacon and corned beef and swears by it. I am providing a link to the one I know of below, but I’m sure most sausage makers have a comparable product. However, I will point out that you likely consume more carcinogens eating a smoked piece of meat than you would get from the small amount of saltpeter in your average brine. Regardless, here you go.
http://www.americanspice.com/no-nitrite-cure-bulk-16-oz/
Thanks Shawn!
I’ll check this out on my next leg!
Thanks for coming back! So…what about all the different processes that call for larding (with various spices mixed in) the “non skinned” part of the leg so that it does not dry out? I am about to do that, and was thinking that you were going to suggest that as a next step. No?
You can lard, we opted not to. We simply protect the exposed “non-skinned” part with cayenne and paprika. It does dry out and you lose about a quarter inch of it after the crust forms.
Thanks for your info. Few questions: other recipes I have seen use a PRESS for the initial drying, and do that step for 2 weeks. Other recipes (though incomplete?) don’t mention the brine soaking before hanging for 1 year. Thoughts? Last questions: how hot is too hot for a cellar; and what temperature variation is acceptable? Thanks so much.
The brine soaking is a foolproof method that avoids the waste you tend to see when using a salt compress. It allows salt to evenly penetrate through the meat. Feel free to use a salt compress if you prefer.
My cellar runs between 55-70% humidity and ranges from 5 to 15 celsius over the year.
I am following the recipe step by step…..so far easy and very helpful – thanks!
Thanks Robert!
How long do I leave the meat in the brine for a leg that is only 7 kg?
5 days at most. That’s a TINY leg!
Ok, Gozman (they call me Bozman BTW), I have my meat hanging so to speak. Drying on the outside and some white haze has formed on the thick skin. There is some small white spots of mold that is growing on the flesh part of the ham. The smell is musky – not bad, but I am just wondering if that’s normal. The area is covered with copious amounts of paprika and cayenne.
~Boz
Sounds great Robert!
I’d love to see it when you get a chance.
I’m so happy I came across your post. I’ve been thinking of making prosciutto for some time now.
I do too live in warm weather place, Baltimore, and was thinking of getting small fridge I could cure the meat in. Since it’s a closed space, do you think I should get a small fan for the inside to help circulate the air? Thank you!
I don’t think the complexity of the fan will be necessary. I’ve seen the meat cured in a wine fridge with no fan and adequate air circulation. However, your mileage may vary. If you have room and it’s not complex to do it, then add the fan.
You don’t mention any sort of covering during the hanging process. Are you just hanging it bare? If I do want to cover mine because of flies, etc. would a burlap sack work? Cheesecloth? Thanks for a great recipe so far.
Hi Tom – I didn’t mention any covering because traditionally none is used. The cayenne/paprika that is used to cover the exposed flesh is enough to keep any insects that I’ve seen at bay. Hope it helps!
Hay gozman! I also live in the tropics ( Darwin N.t Australia) was curious to know whether you would recommend curing in the fridge as the temp is around 4c• not sure on humidity but thought this may be an option.
P.s really enjoyed reading your post, informative & somewhat entertaining 😉
Fridge is A-OK!
Hi There
Some recipes call for sodium nitrate mixed with the table salt , do you think that is necessary ? thanks
My recipe uses potassium nitrate and table salt. This is quite similar though easier to source where I live.
Does it matter what time of the year you begin the process? Is it better to begin curing in the spring or fall?
I start the curing process in February (mid-Winter) because I don’t have a way to control temperature in my cellar. If I did, I could start any time of the year really.
Traditionally, curing begins in the winter because Italian families would slaughter a pig annually at Christmas in order to celebrate the holiday.
in place of saltpeter as a preservative what is your thought on using citric acid in powder form?
I don’t have any experience with this, sorry Billy! Let me know if you have any info or results after using this.
I am having problem finding saltpeter. Any advise? Anyone??
Ask your pharmacist.
Humidity… I see your humidity at around 55% – 70%. I live in Vancouver and at it’s a temperate rainforest and at its *dryest* is proabably 70% with average running around 85% (yeah, it really is a bad as you hear). How wet is too wet?
In your case, you may need to add a few months to the curing process. Best bet is to wait 16 months from brining and test it.
Two questions. Should your ham be smaller is the brine soaking time reduced proportionately? What is the mix of Cayenne to Paprika?
1. Yes
2. 50/50 split works great. You can likely change this up to suit your taste. It doesn’t influence flavour too much.
I am currently soaking my beautiful leg of pork! thank you so much for the tutorial and all the answered questions. I am going without the nitrate and hope it works. My family has been raising pigs for over 30 years and I can’t believe we’ve never tried this before. cheers
Thanks Vanessa! Let me know how it turns out!
Just got preppin my pork legs , removed that bone that attaches to the ball joints trimmed some fat and shaped it , pork legs are approx 22 lbs , i used kosher rock salt generously filling any voids , nooks and crannies , here my problem , I live in Los Angeles it mid January day time temps are 65-75 degrees
nighttime temps are 40-50 at the moment I have a small storage room where I have my two pork legs curing its day one I plan to bring the pork legs into my home if the temp rises can I cure my pork legs by dry packing them , i was told 1 day per pound , so 22 days I was planning 30 days just in case , ur thoughts
Geo thx
Some people have had success curing their prosciutto in an old fridge. If you have enough room in one I recommend this as you’ll have a more even temperature. I have no experience with dry packing so I can’t really comment. However, I’d caution against adding more salt after you’ve soaked the meat in the brine as the process really removes most of the blood and allows salt to evenly penetrate the meat when done properly. You can easily end up having meat that is way saltier than you’d like it to be.
I come from a rural upbringing, as such I process my own pork and tend to have an extra leg or two at any given time. My question is about the leg itself. Do I have to use a leg with the hide still on? I don’t usually leave the hide on when I slaughter. Can I use a skinned leg with success or will it be a waste of time and meat?
That’s a great question Tai. To be honest I’ve never seen prosciutto made with hide off. I’d definitely try it, however be very careful with how you cover the meat in spices when you dry it. You really want to ensure complete coverage so that no insects penetrate into the exposed flesh.
Hi, all! Just a quick note that I “basically” followed most of this recipe, over the past year. I started on Valentines Day, 2012, with the plan of serving it to my “prosciutto crazy” wife one year later. The plan woiked poifectly! After tricking her into going to a nice Italian restaurant here in San Francisco, we did a blind (I blindfolded her) taste test of a bunch of fine prosciutto (e.g. San Daniel, Parma, etc.)…and mine. Every time, my/her prosciutto received a 9.5,and the highest any of the others got was a 9!! Brisbane, CA. was the perfect temperature, it appears. I never refrigerated it, not for a single day. Since I made two whole legs, we will leave the other one, to taste NEXT Valentines day (or maybe even keep it going another two years?). Ours/mine is super fragrant, melts in your mouth, etc. chadvoyage at yahoo if you have any questions. Chad
Chad I live in Richmond across the bay and I was curious about where you kept the leg because from the sound of it, this prosciutto is a must make but I don’t have a wine cellar and I was thinking CA gets too hot in the summer.
Once you begin taking slices off the prosciutto, does the freshly exposed meat surface need to be covered to protect from insects/dust? If yes, how is it covered?
I cut my prosciutto into individual chunks and then vacuum seal them.
Traditionally people have used everything from mesh netting, to wax.
Hello. Li started my pork leg at about mid December. By now i see some white mold that i read is no problem, but as the temperature rises i am having thoughts if i can keep the meat outside in my garage. The temps now are 12-16 but being in Greece means that it is going to get hotter.
Unfortunately i didn’t use saltpetre cause couldn’t find any. Used veg alternative instead.
Given that the meat is already drying for 4.5 months do you think i will have a problem? And if i use a refrigerator what temp should i set? Mine goes 2-9 but ivread somewhere about bacteria growing above 4 and confused me.
The lack of a nitrate worries me. What alternative did you use that was “veg”?
If you properly brined the meat, an increasing temperature shouldn’t be too much of a concern as long as it’s kept in a cool-ish, dry place. Montreal summers are often above 30C and the curing process is OK when meat is in a basement cellar.
i am also worried that if i put the pork leg in a fridge that it will not ventilate the air too much and maybe catch some bad mold.. any experiences?
Some of my readers have had success in a properly cleaned fridge.
I’ve dried sausage in my fridge over a 3 month period and haven’t had any adverse effects.
Hi can I reuse the same brine
NO!
The brine loses its effectiveness as its salt content is transferred to the meat through osmosis. You’re left with a liquid that has much lower salinity at the end of the process and should be disposed of immediately.
can you add a small amount of pink salt #2 to the brine to protect your meat, once the meat is going to be air cure. thanks
I wouldn’t since the recipe already uses potassium nitrate (saltpetre).
That said, I’d love to know if using pink salt #2 (sodium nitrate) works as a substitute. I believe it will.
Pretty sure it will. But, since you are using a lot of salt for a quick cure, you will have to use a lot of cure no. 2 as well to make sure it makes it to the bone in those 8 days. Mind you, in using these large amount of cure no. 2, the nitrate is not the problem (US limit is 7 lbs./100 gall. brine) which you easy stay under since there is only 0.6% of it in cure no. 2. The issue is the nitrite. I have made a quick calculation and if you would use 430 gram of cure no. 2, (took this from a ‘standard’ brine recipe and multiplied the numbers to get to your salt concentration you specify) and then top it up with normal salt till the 15 cups you specified, your nitrite concentration sits at +/- 1.5 lbs/100 gal., while the US limit for nitrite sits at 2 lbs/100 gal. So this fits.I will be doing this with my next leg.
Thank you so much for this gozman. I’m done with everything now and the ham is hanging to dry in the basement. It’s looking very good, and it already smells nice too. The only thing i have skipped is the paprika/cayenne mix, since the risk of insects here in the Norwegian winter is close to zero, and it has never been an issue so far with other meat i make regularly. I will post a new comment when the result is ready tested. One thing I’ve been thinking about though is the adding of salpeter before the water is boiled up. Wouldn’t it be safer for health if it is added after the brine has cooled down? According to the effects extreme heat has on salpeter… I dont’t know if it is of any importance, but would like to know this for sure. Anyhow – as far as I have searched the web, this is the very best guide for home curing I have come over. Thank you again for your contribution.