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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-27-2011, 08:41 PM   #1
IbrahimSS
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Default 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
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Old 01-27-2011, 08:45 PM   #2
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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
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Old 01-27-2011, 10:35 PM   #3
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What about the general process?
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Old 01-27-2011, 10:44 PM   #4
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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.
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Old 01-28-2011, 02:21 AM   #5
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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.
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Old 01-28-2011, 03:15 AM   #6
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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???
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Old 01-28-2011, 05:34 AM   #7
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This site describes the process. It takes about a year.

http://www.jamon.com/curing.html
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Old 01-31-2011, 12:12 PM   #8
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Thanks everyone!
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