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.