California Farm Prosciutto Ham
Hobby Horseman @HobbyHorseman
When the temperature cools in winter, if you have an indoor kitchen or pantry that is under 78F degrees for six weeks, you can start two fresh ten pound pork shoulder hams to dry to the most delicious dried prosciutto ham in a year. Imagine, 7 pounds dried weight of these delicacies for $10, instead of $144 on amazon. I process two fresh shoulder hams, use one as the weight to press on the other, flip them every day, so they cure better.
California Farm Prosciutto Ham
When the temperature cools in winter, if you have an indoor kitchen or pantry that is under 78F degrees for six weeks, you can start two fresh ten pound pork shoulder hams to dry to the most delicious dried prosciutto ham in a year. Imagine, 7 pounds dried weight of these delicacies for $10, instead of $144 on amazon. I process two fresh shoulder hams, use one as the weight to press on the other, flip them every day, so they cure better.
Cooking Instructions
- 1
I dry cure my charcuterie using just enough salt, called equilibrium salting, so there is no left over salt to dispose of into our septic system. Bring hams to room temperature. Wash with vinegar. Dry. Lay ham fat side up, stab every 2” so salts can penetrate. Rub curing salt evenly on ham, but press down with your thumbs especially on the exposed parts of the bone. Put coarse salt in 2 gallon ziplock bags, shake. Curing takes 1 1/2 day per pound in bottom of fridge. Flip bags daily.
- 2
When cured, wash with white wine vinegar, dry, weigh again to measure weight loss percentage from curing, probably a pound of liquids. Grease exposed meat with salted lard mixture to prevent uneven drying. I then hang hams wrapped in fiberglass flyscreen bags till dried to 70% of original weight, which takes a year. Slice paper thin when served. Enjoy.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
I teach people at the farmers market to grow small scale fruits and vegetables. I learned growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish from my farmer grandparents and parents. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
Read more Similar Recipes
-
California Farm Parma Style Cured Ham California Farm Parma Style Cured Ham
This is a dry cured ham from fresh pork shoulderham with the shoulder blade removed, airdried after curing in Himalayan coarse seasalt and prague #1 salt and washed with white vinegar. Removing the bone allows you to tie the ham tight and slice the dried ham thin across the grain by hand or on a slicer.I use cheesecloth to airdry the ham bug- free. It takes a year or more of drying to get the color and the flavor. Our climate here is desert hot with very low humidity. I home butcher in winter. A whole Parma or Serrano ham now costs $300, $30 a pound. Home made, $3 a pound.
-
California Farm Cold Smoked Ham California Farm Cold Smoked Ham
Cold smoking in your barbecue preserves hams with less salts and in a shorter time than traditional salt curing. The ham is flavored with herbs and spices, dried by the salt, the smoke, and curing pressure, by stacking two hams on top of each and flipping the bottom one to the top every day.Invented in Smithfield, Virginia, during Colonial times to preserve hams (long before refrigeration). Turns a cured pork shoulder ham into holiday dinners or into appetizers for special occasions, sliced thin, wrapped around melon, served with crackers, with cheese, pickles, wrapped around asparagus and belgian endive, or on sandwiches. -
California Farm Pork Shoulder Ham Hock California Farm Pork Shoulder Ham Hock
A perfect Sunday dinner! This is an adaptation of Cookpad Member’s Leonella Recipe for German-Asian Ham Hock, my first German-Asian Fusion Dish. A whole ham hock is 2-4 pounds, a Shoulder Ham hock is double that. I put a whole shoulder ham hock in the Airfryer. This is the most tender piece of pork I ever tasted. -
California Farm Whole Pork Loin California Farm Whole Pork Loin
We farm butcher our own pigs. The pork loin is the meat of the pig on its back between the shoulder and the hind leg. One loin each side of the back bone.Where the pork shoulder is attached to the loin is thin marbled strip of pork the size and thickness of a slice of bread. That is called the “secreto”, the secret, the most juicy and tender strip of pork. In specialty butcher stores, about $70 a piece, weight is slightly over a pound.Deboned, each loin is 10 pounds of meat and two pounds of spare ribs. We cut one whole boneless pork loin in two, freeze one half and grill one half, enough for ten people.#GlobalApron -
California Farm Roasted Asparagus in Prosciutto Ham California Farm Roasted Asparagus in Prosciutto Ham
A bit of farm wedding appetizer humor: groom on the left, bride on the right, and in the center, between the ultimate fertility symbol, the egg, two tender green young asparagus stalks together under a blanket of farm made prosciutto ham, covered with two slices of white cheese, molten from passion or from being baked twenty minutes at 300 F. -
California Farm Made Salami Sausage California Farm Made Salami Sausage
Salami making is all about temperature and precision. Salami sausages are not cooked, but cured. We use these last warm days of fall to get the fermentation going, then dry and cure over the winter, indoors. No cooking required, just curing and drying.Hard to make, dry salami sells for up to $20 a pound. Salami sausages are good for a year, so when you make too many, they are still top flavor to give away as Christmas presents when you make the new ones in fall.Handmade, cured and dried, your gift will be appreciated. The nitrites and nitrates in the salts will have dissipated out of the meat after eight weeks. -
California Farm Canadian Bacon California Farm Canadian Bacon
Our Canadian friends call this “peameal bacon”. It is made from the pork loin, a six to nine pound piece of pork that is much leaner than bacon. It is cured, cold smoked, sliced very thin, 1/8th inch thick, perfect for Eggs Benedict and lean breakfasts, and….pizza! Freezes well, like most things in Canada. -
California Farm Dry Cured Bacon California Farm Dry Cured Bacon
Grandfathers’ proven Recipe, we use as little salt as possible, because we cold smoke and air dry the bacon when the weather turns cool. Now that pink salt, butchers salt and other nitrate and nitrite cures are found to dissipate in eight weeks, I dry cure larger portions, air dry eight weeks in paper bags in a fruit fly proof closet. We use a pound per month for breakfast and cooking. Tastes as if fresh when fried for breakfast. -
California Farm Authentic Cured Pastrami California Farm Authentic Cured Pastrami
When it comes to soak-curing meats, like this beef brisket to make pastrami, I like to make sure the amounts are precise. I used standard american measurements for your convenience, except I keep the salts in grams, they need to be accurate.The whole 12 pound beef brisket has two equal weight parts, the juicier fat round end and the more flavorful flank leaner end. With the technique below, you can cure the beef brisket in your fridge, and steam bake in your oven. This recipe uses less than half the traditional curing ratios of 1.75% salt and 0.25% cure mix. With less salts, I keep the pastrami in the fridge. Served on home made dark rye bread. -
California Farm Smoked Bacon Sausage California Farm Smoked Bacon Sausage
Old family recipe, sausage made from lean pork meat mixed with smoked bacon, boiled, cooled, then cold smoked. Made to be eaten in a breadroll. Ground Lean pork meat mixed with potato starch, shredded carrot, chopped smoked bacon fat pieces, spices, boiled, cold smoked and dried. The oak wood cold smoking method imparts the same flavor as smoking expensive fish like salmon or eel, so this one is called “smoked eel sausage”, a delicacy. Wrap in two halves of sour dough bread roll , eat like a hotdog. -
California Farm Liver Sausage California Farm Liver Sausage
Easy Recipe, these sausages never burst because you warm the sausage in a 175F degree water bath in your oven, and precook 5 pounds pork shoulder and 1 pound of bacon fat and 1 pound of bacon rind to mix with fresh liver and then stuff into delicious spreadable liver sausages.Every family makes their own spice and herb mix, ours is pungent. I recommend to cut my herb and spice quantities in half, mix and then add more to your own taste. Liver sausage Spread is served cold with mustard and pickles on bread and crackers for sandwiches and appetizers. -
California Farm Peameal Bacon California Farm Peameal Bacon
Bacon has gotten too expensive. Bacon is disappearing from the breakfast table, or being replaced with tofu bacon. However, the most expensive bacon, -a delicacy on eggs benedict-, called peameal bacon in Canada and Canadian Bacon in the United States of America, is now less expensive to make than regular bacon. You can make Canadian bacon at home. Here is the peameal bacon recipe.#GoldenApron
More Recipes
https://cookpad.wasmer.app/us/recipes/15693218
Comments