Not strictly BBQ: Dry-curing a ham Jamon Iberico style

IbrahimSS · 01-27-2011, 07:41 PM

Hello folks

I know this is sort of off topic however I thought I'd throw it out there as a lot of people on this forum are foodies. Has anyone tried to make a ham in a similar fashion to jamon iberico or even prosciutto?

Thanks
Sam

jestridge · 01-27-2011, 07:45 PM

It would be kinda hard to find that type of pork in the U.S. If you did find it I think they are fatten on acorns, . But there are some place that have acorn feed hogs

IbrahimSS · 01-27-2011, 09:35 PM

What about the general process?

landarc · 01-27-2011, 09:44 PM

I think that few of us have actually made a real salt-cured ham. For me, I just do not have the resources and room to hang a pig leg in my house or garage.

Psammead · 01-28-2011, 01:21 AM

Hi Sam,

Never done it myself but quite a few people in my family have, I'll post some general instructions and safety tips when I get home tonight if you like. The most important thing is to ensure the salt completely permeates and covers all surfaces - far easier without the bone in.

KnucklHed BBQ · 01-28-2011, 02:15 AM

Yeah, haven't done a whole ham, but done pancetta type cure before... turned out great.

A whole ham and prosciutto is on my list to try soon (hopefully I can start it within the next week) but it will be a complete trial and error... I haven't made anything that was inedible or sent me to the hospital yet...

Maybe Thirdeye has and will chime in???

Ron_L · 01-28-2011, 04:34 AM

This site describes the process. It takes about a year.

http://www.jamon.com/curing.html

IbrahimSS · 01-31-2011, 11:12 AM

Thanks everyone!

01-27-2011, 07:41 PM	#1
IbrahimSS Full Fledged Farker Join Date: 11-15-10 Location: NJ Downloads: 0 Uploads: 0	Not strictly BBQ: Dry-curing a ham Jamon Iberico style Hello folks I know this is sort of off topic however I thought I'd throw it out there as a lot of people on this forum are foodies. Has anyone tried to make a ham in a similar fashion to jamon iberico or even prosciutto? Thanks Sam __________________ 18.5" WSM (Model #2820) UDS Used Lang 48 or Meadow Creek TS60 or Klose being hunted for so if you know of any PM me

01-27-2011, 09:35 PM	#3
IbrahimSS Full Fledged Farker Join Date: 11-15-10 Location: NJ Downloads: 0 Uploads: 0	What about the general process? __________________ 18.5" WSM (Model #2820) UDS Used Lang 48 or Meadow Creek TS60 or Klose being hunted for so if you know of any PM me

01-27-2011, 09:44 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I think that few of us have actually made a real salt-cured ham. For me, I just do not have the resources and room to hang a pig leg in my house or garage. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-28-2011, 02:15 AM	#6
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	Yeah, haven't done a whole ham, but done pancetta type cure before... turned out great. A whole ham and prosciutto is on my list to try soon (hopefully I can start it within the next week) but it will be a complete trial and error... I haven't made anything that was inedible or sent me to the hospital yet... Maybe Thirdeye has and will chime in??? __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz* (\__/) (='.'=) (")_(")

01-28-2011, 04:34 AM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	This site describes the process. It takes about a year. http://www.jamon.com/curing.html __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

01-27-2011, 07:45 PM	#2
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	It would be kinda hard to find that type of pork in the U.S. If you did find it I think they are fatten on acorns, . But there are some place that have acorn feed hogs

01-28-2011, 01:21 AM	#5
Psammead Got Wood. Join Date: 08-18-10 Location: Birmingham UK Downloads: 0 Uploads: 0	Hi Sam, Never done it myself but quite a few people in my family have, I'll post some general instructions and safety tips when I get home tonight if you like. The most important thing is to ensure the salt completely permeates and covers all surfaces - far easier without the bone in.

01-31-2011, 11:12 AM	#8
IbrahimSS Full Fledged Farker Join Date: 11-15-10 Location: NJ Downloads: 0 Uploads: 0	Thanks everyone! __________________ 18.5" WSM (Model #2820) UDS Used Lang 48 or Meadow Creek TS60 or Klose being hunted for so if you know of any PM me

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