How to make Dry Cured Ham at home (Prosciutto Crudo) - Step by Step instructions

ham

🥗Healthier: turkey breast

💰Cheaper: chicken breast

Turkey is lower in calories and fat, while chicken is often less expensive.

Call the butcher to get a hind leg of a pig.

Bleed the femoral artery by pressing along it until all the blood comes out and blot with a paper towel.

Salt cure the hind leg and place it in the refrigerator under a heavy weight for one day per pound (21 days for a 21-pound leg).

Add fresh cracked black pepper and garlic to the salt when curing.

Pack salt into the exposed hawk area and the ball joint to prevent spoilage.

Place the hind leg into a bin with salt on top and a layer on the bottom, then add a cutting board and a weight (like a bin of water) on top.

After three or four days, flip the hind leg over, apply more salt, and cover with a plastic bag to maintain humidity.

Increase the weight on top of the hind leg, using something heavy like a five-gallon tin of coconut oil.

After one week, check the hind leg, toss any liquid, re-salt, and cover again with a trash bag and weight.

After two weeks, repeat the process of checking, tossing liquid, and re-salting.

After 21 days, rinse off excess salt under running water.

Give the meat a wine bath using 2-3 cups of wine to rub down the entire leg.

Trim a little off the top of the leg for a smoother surface if desired.

Wrap the leg in a collagen sheet (optional) and prick out air pockets with a sterilized sausage pricker.

Tie up the leg securely, ensuring it is well secured to prevent falling.

Weigh the leg to determine the hanging weight, aiming for a 30% weight loss during the drying period.

Place the leg into a drying chamber or hang in a basement/cellar at 55°F (13°C) with 75-80% humidity until the target weight loss is reached.

Equipment Needed

Spice Level:

Dietary

Allergens