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LOCATION: Recipes >> Preserving Meats >> Prosciutto 03

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For 25 pounds

4 ounces white pepper
1 ounce black pepper
7 ounces allspice
5 Tblsp ground nutmeg
1 Tblsp ground mustard
3 Tblsp coriander
5 ounces sweetener (powdered dextrose)
5 ounces prague powder #2
1 pound salt

Hams should be in the 10 to 15 pound range. Hams should be well
chilled before using

Mix all the ingredients except for cure and salt . Mix cure and
salt together and rub well on the ham, lay a coating in the container
that the ham is going to sit in.

Place in container, and layer the rest of the cure on top Weigh
down by wrapping a brick or two in plastic wrap. Cover to keep out
air. Cure ham in cooler for about 10 days between 36 - 38 degrees
After the cure period, soak ham in cold water for about 15 hours
Preheat smoker to 130 degrees with dampers 1/4 open, place hams in
an keep at 130 degrees for 48 hours, raise temp to 140 degrees and
hold for 2 hours, raise temperature by 10 degrees per half hour
for the next 2 hours. Lower temperature to 120 degrees and hold
for 8 to 10 hours. Turn off the heat and allow the ham to stay in
the smoker that is slowly cooling off until internal temperature
lowers to 100 degrees, remove from the smoke house and hang at
room temp for 8 to 10 hours, then coat with equal parts white &
black pepper. Hang in a dry place between 70 & 75 degrees for 3


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