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Ingredients:
1 fresh leg of pork
10 garlic cloves, minced
5 bay leaves, chopped
1 tbs rosemary
3 pounds of salt
pepper
Preparation:
- Wash and dry leg of pork with paper towels.
- Mix garlic, 1/2 cup salt, pepper, bay leaves and rosemary. Spread a thick layer of the mixture over pork leg on all exposed surfaces. Refrigerate (35-42 F; 2-6 C ) the salted ham on non-porous surfaces for 7 days.
- Rubb off remaining salt and apply a new coating of salt. Let it rest for another7 days. Turn it occasionally.
- Lay pork on a counter in a pan, cover and press with a very heavy weight (200 kg per m2; 450 lb per m2).
- On a 21st day put pork into a pan, cover with water, and let stand for 24 hours. Drain, season with pepper and bay leaf. Hang it up to dry in a dry place that’s impervious to flies for 5 months.
- After that pork is transfered to a place for next 12 months of aging.
How can I be sure that the process does not get tainted and I do not end up with poisoned prosciutto? I really would like to know how to cure my own meats because I think it is cleaner than store bought foods but I am scared. Is there a way to know you did it correctly? Perhaps a taste test or something of that nature?
For Ham and Food Safety check this link:
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/ham-and-food-safety/ct_index
Hi,
Just wondering what the purpose of the weight being added is? Also when you leave to stand in water does this have to refridgerated? One last question when you transfer it to a place for 12 months for aging does this have to be the same sort of place as mentioned for the 5 months? Cheers