Has anyone made prosciutto? It is something I have been wanting to do. I’m thinking of building a curing chamber just for it since it ties up the chamber for so long. Any suggested seasonings and techniques?

]]>https://waltonsdev.nodebb.com/topic/2497/prosciuttoRSS for NodeFri, 11 Sep 2026 14:59:29 GMTFri, 17 Jul 2020 13:28:32 GMT60fishbob Did by chance you happen to keep temperature and humidity readings?

]]>https://waltonsdev.nodebb.com/post/19675https://waltonsdev.nodebb.com/post/19675Sun, 19 Jul 2020 15:48:32 GMTChef made one from an old refrigerator, made prosciutto, let it cure for 1 year, came out great.

]]>https://waltonsdev.nodebb.com/post/19674https://waltonsdev.nodebb.com/post/19674Sun, 19 Jul 2020 15:31:02 GMTYooperDog Wow, that is so odd. I recently ordered this book and it came in yesterday. I haven’t even opened it yet. Will read it now. Thanks

]]>https://waltonsdev.nodebb.com/post/19661https://waltonsdev.nodebb.com/post/19661Sat, 18 Jul 2020 17:15:38 GMTChef Salumi by Ruhlman & Polcyn is a decent book to check out. There are several ideas and plans/ideas for making a curing chamber on the web. If you have access to a reach in drink cooler that is a good piece to start with. Add a couple of controllers for temp, humidity and fan and you are just about there.

]]>https://waltonsdev.nodebb.com/post/19657https://waltonsdev.nodebb.com/post/19657Sat, 18 Jul 2020 14:00:36 GMTJonathon Thank you. An old B. Heller & Co. publication. Seem simple enough.

]]>https://waltonsdev.nodebb.com/post/19648https://waltonsdev.nodebb.com/post/19648Fri, 17 Jul 2020 23:15:23 GMTChef We have an eller and this is on our list but no, we have not made it as of yet. However here is some information on it

]]>https://waltonsdev.nodebb.com/post/19629https://waltonsdev.nodebb.com/post/19629Fri, 17 Jul 2020 18:24:04 GMT