smoked"prosciutto"question

[Habanero Smoker]

Howlin;

Thanks for the link.

ok..thanks Habs...have always learned a lot from your posts....I think i tried to compare apples and oranges...I like to learn why certain meats are so exspensive when you can actually do them yourself for WAY less....cold smoked salmon and cheese are a particular focus for me...my cold smoking window is so short that I try to do all I can...but hanging meat for months...ain't gonna happen here...

I assume the cost of some cured meats is in "the waiting" period....

Anyhoo...thanks for the education

I agree. Being able to do it yourself is very satisfying. On the other hand you may have a long wait and you have to throw the meat away. As for the cost, the time to cure is a major factor, but also by the end of the drying period you are loosing about 30% of the original weight of the meat.

[SamuelG]

Just got the book, Thanks.

For what is worth, in Spain they are covered with lard before they are set to dry.


SamuelG

[crackin]

The lard is to stop the outside of the meat from drying out too quickly.  If it does, then no moisture can escape from the inside, and you get a ruined piece of meat.  Procuitto is typically air dried for 6 months to a year.  It is covered in the Charcuterie book.