Cleaver CSCPI154 Benutzerhandbuch - Seite 18

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12. Recipes

Prosciutto

INGREDIENTS

1 whole leg of pork

10kg flossy salt

0.3% Curing salt No. 2 (weight of leg)

Food grade container large enough for leg

Wine, optional

Cracked black pepper

Lard: pork fat & rice flour

METHOD

1. Trim the leg to remove loose meat, fat and skin.

2. Trim around and expose ball joint of leg.

3. Optional: Remove the trotter and hock.

4. Weigh the leg and record.

5. Massage the leg extensively to remove all the excess

blood from inside the meat and arteries.

6. Rub the exposed meat with a mixture of Curing Salt

and a few cups of salt. Work the mixture well into all

exposed surfaces and close to the bone. Work the

mixture into the exposed area of the hock.

7. Cover the base of your salting container with a layer

of salt.

8. Place the leg onto the salt, cut side down at a slight

angle and cover completely with remaining salt.

9. Place a weight on the leg and cover the container.

10. Store the container in a dark cool place for

approximately 1 day per kilogram of meat.

11. After salting period is complete, remove the meat

from salt and brush off all excess salt. You can wash

in water or wine at this stage too.

12. Air dry the salami in your CLEAVER at 8

10°C and 72% to 76% RH until at least 30%

weight loss is achieved.

Note: Exposed meat will dry out faster than the

meat covered by the rind. To avoid the prosciutto

drying out too quickly, cover the exposed meat with

a mixture of lard and cracked black pepper.

13. Air dry for a long as you can, however the product

should be ready in around 6 months.

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