Prosciutto thread????
Contributors to this thread:Whitetail Deer
From: Nick Muche
26-Mar-15
Why is this thread gone??
From: JLS
26-Mar-15
Food poisoning?
From: sticksender
26-Mar-15
That's odd. Maybe the OP (Chris S) got food poisoning...he never did report back on how it turned out. Here's google's cached version of the original thread.
From: sticksender
26-Mar-15
Well on further checking, he's apparently still alive...lol. He posted on another bowsite thread last month.
From: Reflex
26-Mar-15
Man, I really wanted to hear how it turned out!
From: Kevin from Wisconsin
26-Mar-15
I also wanted to know.
I found the thread very interesting. Its threads like that that keep me coming back to bowsite
From: Nick Muche
26-Mar-15
Maybe we can get an answer... I was really looking forward to the end result.
From: Chris S
28-Mar-15
I couldn't find it to report back I'm at work will post pics tomorrow
From: ki-ke
28-Mar-15
I want to see this as well.....
From: Chip T.
28-Mar-15
Since Proscuitto is a great ham of Italy and being Italian myself, I find this a very annoying and almost gregious act:) I think we deserve answers!!!
From: Bill in MI
28-Mar-15
Perhaps if the thread were titled 'after bowhunting, unusual things to do with your meat', it may have lasted...
From: Huntcell
28-Mar-15
Some sinister is up.
Damn the Ham Blaster strick agin!
From: TD
28-Mar-15
From: Chris S
28-Mar-15
I have not cut it yet I will do it tomorrow and take a bunch of pics. The basic recipe came from this book and I combined it with another recipe from the internet. It has been hanging in the basement since last December when it got too cold in the shed
From: Chris S
28-Mar-15
From: Chris S
28-Mar-15
From: Chris S
28-Mar-15
Here it is today very dry weighs probably a quarter of original weight. Smells like cured meat had some salt crystals on ouside where the moisture was leaving mostly out if bottom
From: Chris S
28-Mar-15
From: Chris S
28-Mar-15
Close up of the salt caking on bottom. Tomorrow I'll clean the sealing fat off it and do some slicing and tasting. I gotta call my buddy to make sure he avaliable for the test run. I wouldn't want to get sick by myself after all ; )
From: Chris S
28-Mar-15
FYI the black spots are crushed peppercorns and not mold like my wife insists.
From: HUNT MAN
28-Mar-15
Wow.
From: IdyllwildArcher
28-Mar-15
From: IdyllwildArcher
28-Mar-15
From: Chris S
30-Mar-15
Had to cut the sealed end off
From: Chris S
30-Mar-15
From: Chris S
30-Mar-15
I cut a piece off the bottom and then extra thin on the slicer. It is Awsome. The very bottom where the salt was caked leaching out was too dry and salty to eat but a few inches from there is fantastic. Perfectly cured same moisture content as deli counter. Success!! 18 months of waiting no wonder it's so damn expensive
From: Chris S
30-Mar-15
From: Chris S
30-Mar-15
From: Chris S
30-Mar-15
From: Chris S
30-Mar-15
From: Chris S
30-Mar-15
Amazing how lean venison is there is just 2 thin lines of marbling in the meat
From: Bill in MI
30-Mar-15
Amazing! Congrats
From: Chip T.
30-Mar-15
If anything happens to this thread you'll have to answer to Tony soprano
From: wilhille
30-Mar-15
So cool. Thanks sir
From: LUNG$HOT
30-Mar-15
Man that looks great. Congrats
From: JLS
30-Mar-15
Wow is right.
From: Nick Muche
30-Mar-15
Nice!
From: Tody
30-Mar-15
That looks really nice. Any chance I could stop by with a six pack and try a slice or two :)
From: IdyllwildArcher
30-Mar-15
Man, that looks so good. Grats!
I'm going to have to buy that book.
From: Reflex
30-Mar-15
I definitely want to try it! Thanks for following up on the thread.
From: ki-ke
30-Mar-15
Chris
Thank you for resurrecting this! So it's been a day since the consummation......any after affects??
What is the benefit of leaving the bone in for the curing process?
From: Chris S
31-Mar-15
Thanks for the comments. Pretty cool experiment. Now the wife is scared I'm going to start making more of the "hanging hams" that you have to duck under walking through the basement. Turned out awesome and no ill effects on the tummy for those worried about food poisoning. But I did get a little hang over from the victory celebration with some friends that stopped by for the unveiling!!!
From: willliamtell
31-Mar-15
Chris
Congrats on the end result. I love prosciutto. Why did you cure it 18 months? Looks like the recipe calls for about 6. Larger ham?
Since it was a success, any chance we can get clear images of the recipe pages to wing it on our own?
