How to Make Prosciutto, Pršut, Dry Cured Ham, Jamón

This is a series of videos on how to make Pršut, or dry cured ham. Its middle of January here in Chicago and the weather is perfect for curing meats. I bought 2 hams from Peoria Packing in West Loop and am starting the curing process now. I noticed as a reviewed the video's I made a few mistakes in what I said, the total weight of both hams was around 45lbs not 60lbs. Also I used 9 ounces of salt on the first ham not 9%. Let me know if you have any questions and follow along with me if possible. Keep an eye out for video #2!

LEM Stainless Steel Scale

Winco Cutting Board

Food Grade Plastic Bins

The Sausage Maker Bacon Hooks

Heavy Duty Meat Hooks

Small Black Hooks

Boning Knife

#suhomeso
#curedmeat
#smokedmeat

[peterpetrusa]

You are my hero. Samo naprijed brate mili. Pozdrav iz Toronta!

[NB..]

I was taught to salt and massage for every 3 days for 2weeks till you leave it to hang. I hope this comes out phenomenal

[RockDog]

Nice job on the trimming! I’m looking forward to the video updates on the progress! Best of luck.

[johnlshilling]

I was curious. I've seen other videos on this process... But! When you said, "This is my first time.." I was skeptical... Then, when you showed pressing out the arterial blood, I thought, "Hmmm. I've had friends talk about the hit and miss "reality" of curing whole hams. Some are OK, and some rot."
This probably explains the rot. And! No other videos mentioned this... Soooo, Thanks. I'll remember this when I'm curing whole hams, with or without sugar.

[jakeraketic]

Hi buddy you are my kinda guy I’ve been doing this in NJ for many years now.
I’m originally from Drniš area in Dalmatia.

[SerbMSO]

Pozdrav iz floride upravo susim slaninu i od plecke suvi vrat peku jagnjetinu i govedinu

[peterknezevici]

what about using a syringe and inject some wet brine in to those hams ? that will accelerate the process

[yakemon]

Eagle fang sounds Kool, but not as Kool as cobra never dies.

[antonsoldo]

Has to be dry like Hercegovacki prsut.

[mladen]

6:30 on the video you make mistake it is not the butcher way for prsut prijatelju pozdrav iz Hrvatske

[joesmith]

Country ham is smoked!! Persuto is not smoked!! Salt for 35 days! Get some ham socks!!
I spend more money on dinner with someone else's wife!! Some women are good and are keepers!!😊

[jdub]

stop slapping that meat! It's unnerving... 😂

[jozebutinar]

prsut is slovenian creation it is also protected by european law