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Italian prosciuto Style Cure

Italian prosciuto Style Cure

Use 80 grammes of cure per kilo of meat.

This is an all in one cure that gives an authentic air dried ham product

For best results use boned pork, for beginners we recommend starting with a small piece of meat and then progressing to full legs when more experienced.

Only when you are confident should a 'bone in' full leg be cured as this requires more supervision and has a greater risk of spoilage.

 

Quantity:


 


 

Method

Regular pack enough to cure 1 leg of ham of approximately 5 kgs or a selection of smaller cuts of pork.(recommended for beginners) £7.

Large pack enough to cure 20 kgs of pork ie 4 or 5 full legs or numerous small joints. £15
Method.

1.Chill the meat overnight
2.Rub the meat with half of the cure mixture, if using a boned joint ensure that the inner surface of the meat is properly coated, massage the cure into any crevices.
3.Wrap the meat tightly in cling film or seal in a Ziploc bag or vacuum pack.
4.Lay the meat skin side down in a non reactive container ie glass or plastic.
5.Leave the meat to cure in the fridge for 15 days.
6.Unwrap the meat and repeat step 2 with the remaining cure mixture.
7. Leave the meat to cure for another 15 days.
8.Unwrap the meat and leave to soak in tepid water for half an hour.
9.hang the ham for 3 hours in a draughty cool room.
10. Smear the meat side of the ham with a mixture of lard and black pepper.
11.Hang the ham in a warm room for 3 days, (an airing cupboard is ideal).
12..Hang the ham for a minimum of 30 days at 15 degrees Celsius with a 70% relative humidity.

Use approximately 80 grammes of cure per kilo of meat.

For smaller cuts of meat reduce the cure time by a third and the hanging time by 20%
Method

Method

Regular pack enough to cure 1 leg of ham of approximately 6 kgs or a selection of smaller cuts of pork.(recommended for beginners) £8.

Large pack enough to cure 20 kgs of pork ie 4 or 5 full legs or numerous small joints. £16

Method.

1.Chill the meat overnight
2.Rub the meat with half of the cure mixture, if using a boned joint ensure that the inner surface of the meat is propely coated, massage the cure into any crevices.
3.Wrap the meat tightly in cling film or seal in a Ziploc bag or vacuum pack.
4.Lay the meat skin side down in a non reactive container ie glass or plastic.
5.Leave the meat to cure in the fridge for 15 days.
6.Unwrap the meat and repeat step 2 with the remaining cure mixture.
7. Leave the meat to cure for another 15 days.
8.Unwrap the meat and leave to soak in tepid water for half an hour.
9.hang the ham for 3 hours in adraughty cool room.
10. Smear the meat side of the ham with a mixture of lard and black pepper.
11.Hang the ham in a warm room for 3 days, (an airing cupboard is ideal).
12..Hang the ham for a minimum of 30 days at 15 degrees Celsius with a 70% relative humidity.




Ingredients:
Sea salt
Demerara sugar
Ground black pepper
Dried juniper berries
Garlic powder
Preservatives(Sodium Nitrate, Sodium Nitrite)

This cure was manufactured in a factory that processes nut products therefore may contain traces of nuts.


 

 


 
 

 

 

 

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