Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching This Is How PROSCIUTTO Crudo Is Made - We Make A Dry CURED Country HAM Leg. and this video is uploaded by Glen And Friends Cooking at 2019-10-26T05:30:06-07:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [x5udiB2e_0s]
| Name | This Is How PROSCIUTTO Crudo Is Made - We Make A Dry CURED Country HAM Leg |
| Video Uploader | Video From Glen And Friends Cooking |
| Upload Date | This Video Uploaded At 26-10-2019 12:30:06 |
| Video Discription | We Make Prosciutto Crudo at home - Dry Cured Ham Leg at home Part #1. Today we are going to turn this hog leg / pig leg / fresh ham into prosciutto crudo, dry cured ham, salt cured ham, jamón, jambon, or plain old country ham... doesn't really matter what you call it, they all follow the same basic process. The difference in naming just stems from where you make it, and the type of hog you make it with. Ingredients: 1 whole fresh hog leg Enough coarse salt / sea salt to completely encase leg 200g pure pork lard 30 mL black pepper At least 1 year of your life Prepping the hog leg:https://youtu.be/_QSjziczYYg Making Prosciutto Crudo: https://youtu.be/x5udiB2e_0s 5 Month Update Video: https://youtu.be/qsOqjABpUOQ The final tasting: https://youtu.be/yYcfwDzxclA Method: Trim up the hog leg, removing the H bone and tail. Press all of the remaining blood out of the femoral artery - if any. Weigh the leg. Rub salt into all exposed cuts in the flesh and around the head of the femur. Lay down 2” of salt in your ‘salting box’ and the lay leg on top. Make sure no parts of the leg are touching the edge of the box. Pour enough salt on top of leg to fully cover. Allow to sit in a dark cool spot for 1 day per pound of leg. Rinse off all salt, and then rub all over with a mixture of lard and pepper. Tie up and hang in a dark cool spot for at least a year. Ideal temperatures are between 50º-60ºF (10ºC-15ºC). Ideal humidity of your hanging environment needs to be between 65% and 80%. Part 1: Initial Breakdown of the hog: https://youtu.be/u1hlaWVzwAo Part 2: The Head: https://youtu.be/PJqtnfcOBbE Part 3: The Shoulder: https://youtu.be/dy_6DcmPoUc Part 4: The Belly: https://youtu.be/agaqhWF7KrY Part 5: The Loin: https://youtu.be/7Tpxyzm1S5w Part 6: The Hind Leg: https://youtu.be/_QSjziczYYg We Make Guanciale: https://youtu.be/v4E_WW1EazI We Render Lard: https://youtu.be/uwjWZa4nAyw How To Make Dry Cure Bacon: https://youtu.be/LlvCFEgLZGc How To Make Pork Stock: https://youtu.be/zmCo1TlxVh8 We Make Prosciutto Crudo: https://youtu.be/x5udiB2e_0s 0:00 How to make prosciutto at home 0:15 Home salt curing ham 1:00 salting a ham for curing 6:30 rubbing a salt cured ham with lard and pepper #LeGourmetTV #GlenAndFriendsCooking #WholeHog [x5udiB2e_0s] |
| Category | Howto & Style |
| Tags | Glen & Friends Cooking | cooking | food | recipe | how to cure meat | cured meat | prosciutto di parma | how to cure meat with salt | cured meat at home | how to make country ham at home | how to cure country ham | how to cure country ham the old time appalachian way | unsmoked country ham | how to make salt cured ham | salt cured hog leg | how to make jamon iberico | how to make prosciutto at home | how to make prosciutto ham | how to make prosciutto crudo | how to make ham at home from scratch |
