Homemade Beef Prosciutto 🥩 | Dry Curing in a Regular Fridge (Step by Step)

beef

🥗Healthier: venison

💰Cheaper: pork

Venison is leaner and lower in calories, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is less expensive.

Clean the tamahok steak, keeping the bone attached for hanging.

Remove small pieces of meat and any blood from the steak.

Tie the meat to give it a shape similar to prosciutto, using an elastic net if available.

Measure 35-36 grams of sea salt, 1 teaspoon of brown sugar, 1 pinch of paprika, and 4-5 grams of black pepper.

Cut 1 clove of garlic into small pieces and add it to the spice mixture.

Massage the spices into the meat thoroughly.

Place the meat in a bag and store it in the fridge for 2 days.

After 2 days, remove the meat from the bag and note any liquid that has accumulated.

Massage the meat with the remaining spices and place it in a new bag, sealing it well before refrigerating for another 2 days.

After another 2 days, wash the meat with a wine substitute and cover it with white pepper powder.

Hang the meat at room temperature for 4 hours if it's hot, or 8 hours if it's cool.

Monitor the temperature and humidity in the fridge, ensuring it's around 4.5 degrees Celsius and 61.4% humidity.

After 3 weeks, remove the string from the meat to make slicing easier.

Slice the prosciutto and taste, removing excess pepper from the exterior before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens