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LOCATION: Recipes >> Preserving Meats >> Prosciutto 02

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Prosciutto Ham

Use 1-15 pound hams, leave skin on, but no fat greater that I.5".

Mix the following for 25 pounds:

4 oz. ground white pepper
1 oz. ground black pepper
7 oz. allspice
5 tbsp. ground netmeg
1 tbsp. ground yellow mustard
3 tbsp. coriander
5 oz. powdered dextrose
5 oz. Prague Powder #2
1 lb. salt

Use 7 oz. of mixed ingredients for each 4 lbs. of ham. Rub them well
and stack between layers of the spice-cure. Stack as high as 4 (bone
removed) for the famous flat shape or put bricks atop them with a
board or something. Cure 10 days at 36-38 degrees F (the hams should
be at this temperature before beginning). Keep covered and away from
air during this period, then soak in cool water for 15 hours (not over
65 degrees F), changing water at about the halfway point. Scrub
lightly with a brush and hang on a stick, in a stockinette if you
like, for the smokehouse.

Hold at 130 F in smokehouse for 48 hours. Up to 140 F for 2 hours.
Raise temperature slowly, at a rate of 20 degrees per hour, for 2
hours or 180 degrees. Lower temperature to 120 degrees and hold for
8-10 hours. Turn off heat until internal temperature of the meat is
100 degrees. Hang at room temperature for 8-9 hours. Rub with equal
parts while and black pepper and remove to a room with a temperature
of 70-75 degrees and relative humidity of 65-75% for 30 days

Slice thin and serve.

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