Hey Guys
Fisrt time post I am working on a prosciutto and I was wondering how I can check if it is ready. I started the curing process in early june and hung it in late july (posting late November) with a layer of pork fat covering it to keep it moist. the humidity around 60%, good air flow really low temp though around 4C
Fisrt time post I am working on a prosciutto and I was wondering how I can check if it is ready. I started the curing process in early june and hung it in late july (posting late November) with a layer of pork fat covering it to keep it moist. the humidity around 60%, good air flow really low temp though around 4C
