We Make  Prosciutto Crudo – Dry Cured Country Ham Leg || Glen & Friends Cooking

We Make Prosciutto Crudo – Dry Cured Country Ham Leg || Glen & Friends Cooking


welcome friends today we are going to
turn this hog leg into prosciutto or we’re gonna start the process of turning
this hog leg into prosciutto now jamie the butcher was here and he helped me
cut out all of the parts that needed to be removed to get this prepped but
there’s one thing left that i need to do and that is to push any blood that’s
left in the femoral artery out because that will spoil so let’s see what
happens now my understanding is we squeeze along here and if there’s any
blood in the artery it will come out just above the bone okay we did get a
little bit of blood out so I’m just gonna soak that up because that will
spoil the leg now this is just a straight salt cure there’s no other
flavorings it’s just salt so I’ve got kosher salt actually I’ve got a lot of
kosher salt I probably got 50 pounds of kosher salt and a giant bin that I’m
gonna put this in but before we put it in the bin you need to push as much salt
as possible into all of these crevices and make sure that it’s all filled so
let’s get to it and the most critical part is apparently right at the top of
the femur you want to make sure that you get salt in there everywhere up under
the skin here where it’s pulling away in between the muscles okay so I think I’ve
got all of the crevasses packed and we can we can still work on this once it’s
in the bin and we start pouring the salt in so the next thing is the bin and it’s a very big bin I’m gonna move this
down to the floor to make it easier okay so I’ve got a giant food-safe bin and
I’m just gonna put a layer of salt in the bottom to make sure it’s completely
covered okay so I’ve got a good 2-inch base of
salt in the bottom of this container I’m gonna move the leg into the salt and so
now we just lay the leg in here into the salt push it away from the side because
you want to get the salt all around and you can already see where the salt is
starting to pull liquid out of the leg which is exactly what we’re looking for
now you just fill this up with salt okay now you want to make sure it’s
completely covered in salt you also want to make sure that the ham or the leg
isn’t touching the side of the bin that you’ve got salt all around it you want
to make sure it’s fully submerged in itself and I’m almost there I just need
a little bit more okay but fully covered in salt salt encasing it all the way
around the next part is just waiting now this is where it gets a little bit
difficult I’ve read a whole bunch of different opinions from people who are
very well-respected and do this for a living anywhere from a half a day per
pound to two days per pound is what I’ve read online and in books and through
research of how long this needs to sit before we move on to the next section
so I weighed this ahead of time it’s 22.7 pounds that is the leg weight so we
could go anywhere from 15 days to 23 days in a cool space in the salt before
we move on to the next step I think I’m gonna do one day per pound since that
seems to be the majority of people say that I’ve also read that this doesn’t
have to go under refrigeration at this point as long as it’s packed in salt you
could leave it at room temperature other people say it’s best to put it under
refrigeration since I’ve got a spot that will take a bin this big I’m gonna put
it in there I’m gonna check it every few days to make sure that there isn’t a lot
of liquid at the bottom if there is a lot of liquid at the bottom I’m gonna
pour that off and I’m gonna add more salt so I’m gonna get this into the
fridge and I will see you in 30 days okay time
has passed and we’re ready for the next step in the process now I’m down in our
brewery because I’ve got this big stainless steel sink we need to put the
leg in here all of this salt we need to clean it up
completely before we can move on to the next step okay all rinsed and ready to go for the
next step and that is you want this to dry out we’ve already lost two and a
half pounds of water weight that time in the salt has drawn out two and a half
pounds of water and ostensibly salt has gone into the meat to start the curing
process we still need to lose probably another four five pounds of water weight
you need to lose about 30% of the initial weight for it to be considered
cured and then it still probably has to hang in order to develop flavor the
problem is if you just hang it the way it is right now all of this is gonna dry
out and especially this area down here where the meat is exposed it’s gonna dry
out really quickly and if it dries out too quickly it’ll form a really hard
skin and then trap moisture inside the leg and you don’t want that to happen
because that trapped moisture could lead to spoilage so I’ve looked up a whole
bunch of different things and the sort of most old-school method seems to be to
mix pepper into lard and so this is the lard that I rendered from the pig in the
first episode of the carving up the pig series you saw me pull the fat from the
interior of the pig rendered it out in another video and then I’ve mixed some
of it with pepper the idea is that you rub the peppered lard all over the leg
this keeps it from drying out too quickly keeps it supple allows the
moisture to escape and the pepper has the added bonus of keeping any insects
away from the leg which would also cause spoilage so the only way to do it is to
dig in and do it first though I’m gonna Pat this dry and just kind of get any
excess moisture off the outside you don’t need to dry it completely and it
mostly is dry anyway okay now rub on the fat my understanding
is it doesn’t have to be too thick you just need to kind of get it on there okay so fully coated in pork lard now
and I did all over the skin I’ve read different things some people say do it
all over the skin some people say you don’t have to this is my first time so I
did it just in case now there’s a spot here where I can put a rope through
under the tendon that’s why we left the hoof on to make sure that it would give
me some place to tie it if you get one that the hoof isn’t left on and you just
have the hock it would be a little bit harder to hang so I’m gonna put this
through a couple times just so I can get it tight now this will hang on my
basement like I said I’ve got a room that is kept at about the right
temperature especially through the winter time and this is October so we’re
just going into the cooler months not only the temperature is correct but the
humidity is correct and I have a little thing if you’ve watched the guanciale
video I have a little thing called a sensor push that monitors the
temperature in that room I use it as part of my brewing as well so I know
that this is going to hang in the right temperature and humidity and it will be
October 2020 when it’s ready so come on back in October 2020 to see how this
turns out I will be doing some videos through the middle just as updates to
let you know that it’s still hanging there so October 2020 and this will be
prosciutto thanks for stopping by see you again soon you

85 thoughts on “We Make Prosciutto Crudo – Dry Cured Country Ham Leg || Glen & Friends Cooking”

  1. Thanks for watching Everyone! This is going to be a long one… I will do a few updates along the way, but the tasting will be in October 2020.

  2. I wonder who the first person was to think "Hey, let's cover this hog's leg in salt for a month then let it hang from the ceiling for a year after we've covered it in pepper and lard before eating it."

  3. I was expecting this video next week, but I'm not going to look a gift prosciutto in the the trotter.
    If it turns out on one of your checks and it's not going right will you call Jamie in to see if he can advise what he thinks went wrong and if it's salvageable at all? Also will you be inviting him to try a bit of the final product?

  4. This is one of those video series that you wait to talk about until AFTER, and release a multi part series over a month on it. What kind of monster shows something this cool, then expects us to wait a WHOLE YEAR for the payoff? /shakes fist

  5. Anyone remember James Barber, the Urban Peasant? Was on CBC when I was young, got me into cooking. Glen does the same for me now. Love this show!

  6. This is a great series, you just don't see this. Great content and excellent presenting, deserves to be on mainstream tv 👌

  7. How scalable is this? I am guessing I could try this on a small bit of pork (enough for one person) to try it out?
    You did give an equation to work out mass and time but is there a minimal weight you have to have?
    I can imagine you could do it with a sausage sized bit of pork but it could quickly end up like a stick 😀

  8. I think people who say its fine to leave it at room temperature and those that say its best in the fridge are both correct. sure its safe to leave at room temperature, salts a preservative, but if you have room in the fridge, the lower temp will help prevent it from spoiling incase of a mistake or just bad luck

  9. Definitely not 'fast food.' What with all the salt, the longer gap before payout and the storage space required, I now understand why artisanal prosciutto is priced the way it is.

  10. Hi Glen! awesome video! Thank You!

    If you were interested, steven lamb from river cottage says you can also make a prosccuitto from a whole pork chuck, and have it cured in about 3 months. (there is a youtube video here: https://youtu.be/zjiFygPCpJY)

    I have used this method myself and have been pretty satisfied with the results.

    It's something I'd definetely recommend if you wanted to have some homemade proscuitto while you wait 😝

  11. half day per pound vs 2 days per pound: I suspect that the difference lies in local humidity. Someone living on the Med is going to say it takes longer because the humidity there is higher and it does take longer to pull the moisture from the leg since it has to fight the moisture that's also in the air.

  12. I visited a prosciutto ‘factory’ in italy. Hams were drenched in salt solution and placed on a wire shelf to dry 2 weeks. Then open meat end was covered with fat/pepper mix. Then hung to dry 1 or more years in climate controlled rooms. 40,000 hams. Many pics on web for those interested.

  13. LOVE that you do big projects in the kitchen including this amazing make-an-ingredient type of food project. Magazines sometimes offer "weekend" cooking projects while you offer lucky us weeks to months-long how-tos . . . now to even a year-long cooking project. Fascinating! Thank you, Glen.

  14. I think this may make a solemn T-shirt, "rub on the fat".. I think I'll get the hat, it's a toss up between that and a red one leading me to greatness again.

  15. This question migth seem funny: Can you reuse the salt? Or do you just throw it away? I mean if you had not rinsed it all away.

  16. Culturally, how do you get from, "we need a way to preserve meat through the winter," to, "we can eat this meat in a year"?

  17. This was interesting and entertaining. It also made me realize that due to space constraints, lack of patience, and the frequency at which I consume prosciutto, I'm better off heading to the deli and grabbing a couple hundred grams at a time for my needs.

  18. The prosciutto process makes me wonder what the benefits are to using nitrites in other curing processes (with the health controversies aside). Are nitrites cheaper than basic salt, or does the curing take less time? I wonder…

  19. Oct 2020 you have to be kidding me….you will let that hang for a year in your basement and Jules said glen great idea lol

  20. Only saying for the sake of accuracy. You missed a couple of stages. Killing the animal and hacking off it's leg. Please can you show us how you make Pate de foie gras next. Should be fun watching you force feed corn down a ducks throat. Only saying for the sake of accuracy.

  21. Very interesting. Do you think this could be done with a smaller part of pork, like a leg, or a Boston butt? Good video! Rock On!

  22. Definitely worth the wait, I'll be watching the journey, yummo, awesome video Glenn and Julie 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

  23. Being Italian I must say I'm very proud of you. I think I can smell the future delicious taste of that prosciutto from here.

  24. Right after the new year is when the markets put the whole pork leg and shoulders on sale here in Ontario. This is when my family, all my family, make sausages, salami, and prosciutto. The recipes vary slightly but the basic technique is always the same. You are going to have a great prosciutto there Glen. Now remember, we make them every year so we have one ready to eat just as we are starting a new one so we don't have to wait a whole year to enjoy prosciutto. They are fairly simple to make, they just take time which is why it costs $50 Kg and upwards at the deli. Great video!!

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