Hanging the Prosciutto

Today we finally took the prosciutto out of the salt.  We left it in for a few extra week because, in the refrigerator, it was too cold and whatever liquid was coming off of the ham was freezing.

The weight, which had started at 20. 6 pounds, had dropped down to 18.2 pounds – a loss of 2.4 pounds or 11.6%.

We covered the exposed meat with lard and pepper, wrapped it in a game bag and hung it in the garage.  Every month we’ll pull it down and check the weight.

*** That is a puppy nose in the lower left of the photo.

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This entry was posted in March 2017, Putting up. Bookmark the permalink.

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