This Is How PROSCIUTTO Crudo Is Made - We Make A Dry CURED Country HAM Leg

Рет қаралды 403,462

4 жыл бұрын

We Make Prosciutto Crudo at home - Dry Cured Ham Leg at home Part #1. Today we are going to turn this hog leg / pig leg / fresh ham into prosciutto crudo, dry cured ham, salt cured ham, jamón, jambon, or plain old country ham... doesn't really matter what you call it, they all follow the same basic process. The difference in naming just stems from where you make it, and the type of hog you make it with.
Ingredients:
1 whole fresh hog leg
Enough coarse salt / sea salt to completely encase leg
200g pure pork lard
30 mL black pepper
At least 1 year of your life
Prepping the hog leg:kzfaq.info/get/bejne/lbeDnd2ayOC9iZs.html
Making Prosciutto Crudo: kzfaq.info/get/bejne/rpull8xzl8vDYKc.html
5 Month Update Video: kzfaq.info/get/bejne/p9l_pM1yp9a5f4U.html
The final tasting: kzfaq.info/get/bejne/r7-Tmdp1397HnHU.html
Method:
Trim up the hog leg, removing the H bone and tail.
Press all of the remaining blood out of the femoral artery - if any.
Weigh the leg.
Rub salt into all exposed cuts in the flesh and around the head of the femur.
Lay down 2” of salt in your ‘salting box’ and the lay leg on top.
Make sure no parts of the leg are touching the edge of the box.
Pour enough salt on top of leg to fully cover.
Allow to sit in a dark cool spot for 1 day per pound of leg.
Rinse off all salt, and then rub all over with a mixture of lard and pepper.
Tie up and hang in a dark cool spot for at least a year.
Ideal temperatures are between 50º-60ºF (10ºC-15ºC). Ideal humidity of your hanging environment needs to be between 65% and 80%.
Part 1: Initial Breakdown of the hog: kzfaq.info/get/bejne/q5eYn8SIu-DbcaM.html
Part 2: The Head: kzfaq.info/get/bejne/hrChp9GXyLWmknk.html
Part 3: The Shoulder: kzfaq.info/get/bejne/mt-PaaeU0rbThZc.html
Part 4: The Belly: kzfaq.info/get/bejne/l82RpMuIq52voo0.html
Part 5: The Loin: kzfaq.info/get/bejne/bbqgq9yr0pe3Zas.html
Part 6: The Hind Leg: kzfaq.info/get/bejne/lbeDnd2ayOC9iZs.html
We Make Guanciale: kzfaq.info/get/bejne/rJp1krqIlqvFqn0.html
We Render Lard: kzfaq.info/get/bejne/q92air2SmdSlqas.html
How To Make Dry Cure Bacon: kzfaq.info/get/bejne/gtKmdql2zLK-d5c.html
How To Make Pork Stock: kzfaq.info/get/bejne/sNNzopSF0d66mGw.html
We Make Prosciutto Crudo: kzfaq.info/get/bejne/rpull8xzl8vDYKc.html
0:00 How to make prosciutto at home
0:15 Home salt curing ham
1:00 salting a ham for curing
6:30 rubbing a salt cured ham with lard and pepper
#LeGourmetTV #GlenAndFriendsCooking #WholeHog

Пікірлер: 422

@GlenAndFriendsCooking 4 жыл бұрын

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. *Here is the whole series* Prepping the hog leg:kzfaq.info/get/bejne/lbeDnd2ayOC9iZs.html Making Prosciutto Crudo: kzfaq.info/get/bejne/rpull8xzl8vDYKc.html 5 Month Update Video: kzfaq.info/get/bejne/p9l_pM1yp9a5f4U.html The final October 20202 tasting: kzfaq.info/get/bejne/r7-Tmdp1397HnHU.html

@thebassplayer8506 4 жыл бұрын

That's so cool! I can't wait glen!

@jonahb5629 4 жыл бұрын

Good things need time

@LL-ck4ei 4 жыл бұрын

Gettings from south America

@lewismaddock1654 4 жыл бұрын

It will be well worth the wait and a fantastic project.

@bryzabone 4 жыл бұрын

Glen & Friends Cooking a once a week timelapse would be very cool come next year 👌 love ya work

@FlandraLabs 3 жыл бұрын

Who's here after the 1-year reveal video? Good work Glen!

@iqinsanity 3 жыл бұрын

Don’t you hate it when you see videos like this then immediately order whatever it is they’re cooking? I’ve done pancetta and bacon already, prosciutto is next I guess.

@sarcohuman8147 3 жыл бұрын

@elmayor6054 3 жыл бұрын

im still waiting for the update of the prosciutto 😂😂

@sarcohuman8147 3 жыл бұрын

@@elmayor6054 he already mad the proschiutto update

@guido0582 3 жыл бұрын

Me too

@timothydonohue 4 жыл бұрын

The irony of using kosher salt to start the pork curing process, lol

@travv88 4 жыл бұрын

Was thinking haha

@niklaspilot 4 жыл бұрын

Kosher salt is called that way because it’s used to draw blood out of meat to make it kosher. It should therefore be called “koshering salt”

@emmabroughton2039 4 жыл бұрын

The salt itself isn't kosher, it is used to make meat kosher by drawing the blood out. Kosher salt is usually large flattish crystals as opposed to table salt which is small, fine, squarish crystals. Kosher salt draws out liquids without going into a mushy paste like table salt would, making pouring off the drawn out liquids easier and then rinsing it off and cleaning up when cured a simple job.

@cmsense8193 4 жыл бұрын

Still funny 😆

@miseenplace7065 4 жыл бұрын

@mcdonaldc1989 ....plus no nanoparticles for anti - clumping, as you will fnd in regular table salt.

@Exyvia 4 жыл бұрын

Take a picture a day so we have a time lapse please! :)

@GrillTopExperience 4 жыл бұрын

I love this idea! That would be a lot of work, but cool to see.

@Charlie_Crown 4 жыл бұрын

Well maybe a picture a week, or a month 👍

@justinrowan594 4 жыл бұрын

@@GrillTopExperience Not at all. Literally almost any cheap security camera can be programmed to do this.

@jdniedner 4 жыл бұрын

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!

@pabobfin Жыл бұрын

Thanks for this recipe. My late mom, who was first generation Italian-American, once smuggled a whole prosciutto back to the USA, hanging between her legs. It was before TSA did scans and Xrays... she was fearless.

@eastonradio 4 жыл бұрын

Best food related show on youtube. You rock Glen!

@Tipko 4 жыл бұрын

Great video. It's also nice to see you're so well informed - it's a sign you're taking this seriously and with humility. Well done!

@antistiolabeo8950 4 жыл бұрын

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.

@MichaelPeterDalsgaard 4 жыл бұрын

Oh. You just also casually just have a brewery. 😂

@Kinkajou1015 4 жыл бұрын

Never noticed the BrewHouse channel? kzfaq.info/love/9RYWYB80xvstGUkkahaUuwvideos It doesn't get the views this one gets. Maybe Glen could give it some life again in the future.

@kiliang96 4 жыл бұрын

@@Kinkajou1015 thanks for the link, I have been looking for the videos of the brewery in this channel since he mentioned it once, I didn't even though that he had another channel and I was going crazy trying to find them in the main one

@Kinkajou1015 4 жыл бұрын

@@kiliang96 No problem at all.

@notold37 4 жыл бұрын

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

@ImSoCurious 3 жыл бұрын

Hi Glen, any chance of adding the correct temperature and humidity for hanging to the video info. Would help me and probably lots of other people. 😊

@msidor1972 4 жыл бұрын

Great video. I do exactly this process but press the leg while in the salt using a large tile and a few bricks wrapped in foil for weight. Also flip it every other day.

@2guysandacooler 4 жыл бұрын

Hi Glen. Very nice video. Keep up the good work!

@reeffeeder 4 жыл бұрын

Hello to my future self in October 2020 when I no doubt rewatch this video. I hope you've had a good year!

@christinekeleher3578 4 жыл бұрын

Well that was very interesting. I’m looking into this. Thanks so much for all your hard work.

@txzen-com 8 ай бұрын

Thank you so much! You're an angel for helping me on this.

@TizianaTina 4 жыл бұрын

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!!

@jjammy1007 3 жыл бұрын

One day I want to wake up and be this guy. He has the best life.

@8BitLife69 4 жыл бұрын

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

@Theboss24611 4 жыл бұрын

Considering he has mentioned Linus Tech Tips in previous videos, he probably got the idea from the one year dust PC project.

@GlenAndFriendsCooking 4 жыл бұрын

Or the Chef's Roll Dry aged beef project - now going on two years: kzfaq.info/get/bejne/p5d5Y8SZsa6qhac.html

@jamesgardner2101 4 жыл бұрын

Clickspring.

@microtasker 4 жыл бұрын

8bit you must not be a Rick and Morty fan; a year and a half between seasons.

@ChrisPBacon-yz6nk 3 жыл бұрын

‘Stranger Things’ have happened.

@sennest 4 жыл бұрын

👍👍and you know we'll be here awaiting!!!🍻 thanks Glen!

@cornhusker2006 4 жыл бұрын

Another great video!

@BestIndianFoodBlog 4 жыл бұрын

We will definitely try some day, thank you for sharing. Happy Cooking.

@doc6269 4 жыл бұрын

Looking forward to the updates.

@GlenAndFriendsCooking 4 жыл бұрын

5 Month Update Video: kzfaq.info/get/bejne/p9l_pM1yp9a5f4U.html

@upt746 4 жыл бұрын

Can't wait to c the finished product

@henry7001 4 жыл бұрын

Love it!

@ChessKombat 4 жыл бұрын

I've been wanting to make my own for a couple years now! I wish that I could give you more thumbs up.

@nandinhocunha440 2 жыл бұрын

It's been two years, how is it?

@Rafick203 4 жыл бұрын

Wow gutsy recipe! Thanks for showing us how to do it!!!!

@argentorangeok6224 4 жыл бұрын

Brilliant tutorial. Subbed.

@davidchristian8473 4 жыл бұрын

I'm already anxious for 2020, i subscribed because of these.

@jakem5339 4 жыл бұрын

Love the last ingredient!!

@GrizzAxxemann 4 жыл бұрын

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.

@paulan.5104 3 жыл бұрын

you can do both

@Rebbecca1983 4 жыл бұрын

Can’t wait!!!!!

@JJoeisCooking 4 жыл бұрын

Super video!

@murlik1 3 жыл бұрын

Great video thank you.

@brendanolevnik3755 3 жыл бұрын

So close now. Just a few more weeks. So excited! 😁

@imjstcl 4 жыл бұрын

Your brewery is top notch

@osposto 3 жыл бұрын

Almost there... can´t wait to see the result. Greetings!

@quirkylwj 3 жыл бұрын

ok....ready to see it now!

@TECNOMOTORES 3 жыл бұрын

Hi Glen. For almost 10 years I have made JAMON SERRANO in my way but with some training in Spain. The basic rule about the time per Pound is ONE day per KILO (2 pounds) of meat. Then you must add some days more if the ambient temperature is to low. ( about 5 Celsius or less) That is because the meat stretch due the low temp. So, personally I applied half day more per kilo in that case. Always I have started this process when the ambient temperature does not rise over 13 0r 15 Celsius degrees . Congrats for your video, always is helpful to hear other ways and experiences . The see salt from pacific ocean is magnific and we also seal with pork fat the exposed part of the leg. Best regards from souther Chile.

@Metrallaroja 4 жыл бұрын

I love the jamón iberico

@daveshuck2722 4 жыл бұрын

I like how you stored it in your beer cooler

@jamesharris370 3 жыл бұрын

Looking forward to the final video haha

@Guttenberg. 3 жыл бұрын

Dude that Look realy delicious good job bro 🤗😋.

@grikmyr 4 жыл бұрын

Prosciutto is my favourite pizza topping.. I love eating it on its own too.. To me I love the delicate, salty deep favour of prosciutto

@VCNickels 3 жыл бұрын

Hey, this is almost ready!

@Baldmanblades 4 жыл бұрын

I’ve cured quite a few of my own hams i only pack about 5 lbs of salt I find 14 days in salt and four months hanging it’s perfect any longer than four months To me is an acquired taste and a little to salty past 20 days I also wrapped my legs and non-waxed Butcher paper and ham sock These are country hams is there a difference with prosciutto by the way I live in Massachusetts and my home was built in 1860 Perfect place to hang hams I have 8 kids and 18 grandchildren when the cure is done I have the family over and the kids call it Celler ham lol

@mrnogood 3 жыл бұрын

Thanks. I just hung a pork shoulder that I buried in rock salt. I have another one in the salt that I put liquid smoke and brown sugar on. In some months, I'll have some good eatin

@Coldstack16 2 жыл бұрын

This video is amazing. I’m never going to make this.

@SteveLeightonNSF 4 жыл бұрын

My grandparents house on Brimley road had a cold cellar. Really something missing from new build houses IMO.

@aldoferetti2447 4 жыл бұрын

I've been making prosciutto's for about ten years averaging between 2 -4 per year. They hang in full view from beams in a combination utility room and secondary kitchen. When fresh out of the salt cure the hams are a sickly pale white (not unlike a corpse) and not at all pleasing to the eye. To remedy this I rub paprika over the entire ham before hanging. The biggest issue with prosciutto is utility. Cutting them up and freezing or refrigerating chunks works however the visual is lost as well as starting the acceleration of drying out. Traditionally a leg would be racked and readied for casual passers by, friends and family, to slice and enjoy with the surrounding appetizers and such, wine, bread, fruit and olives. With proper care of the racked leg the prosciutto could be enjoyed over several days. Rare to find similar type gatherings nowadays.

@TerribleTrace 4 жыл бұрын

since it's the season you should do a video on apple cider and test different types of apples.

@Advocata 3 жыл бұрын

Prosciutto di Ontario. Nice!

@gregorycalzada5264 4 жыл бұрын

STRONG WORK 😈

@stephlala094 3 жыл бұрын

I love prosciutto

@lindah5910 4 жыл бұрын

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.

@miseenplace7065 4 жыл бұрын

Very interesting and I’m looking forward how the project evolves. 1.step curing pork, I mostly use the equilibrium method, by rubbing 3% Salt in relation to the total meat weight onto the ham. Lucky me, I some years back I had the chance to tour the Parma facility in San Daniel near Udine, Tuscany. They use the equilibrium method with rathe corny sea salt. Either way it will produce a nice prosciutto, taste might vary slightly.

@Charlie_Crown 4 жыл бұрын

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

@lacucinacookingwithpasqual8299 2 жыл бұрын

Hi Glen what is the correct temperature and humidity for aging the prosciutto in the cellar?

@kingpsyqi6089 3 жыл бұрын

I’m here for the ASMR of it all

@lloydpittonet 3 жыл бұрын

I think that the differencing in time is simply from location. More humidity means more time to cure if in the open vs in a refrigerator.

@jarchiec 3 жыл бұрын

Here I am in September 2020 and only a month to go....can't wait.

@peter-radiantpipes2800 3 жыл бұрын

I will try this next year after I buy my larger property away from my beach town. To have the space to do these things is always my issue. Can’t wait to move to a rural area. And get a commercial freezer.

@Sysaphys 4 жыл бұрын

What temps are required for the hanging?

@anthonyweibel 4 жыл бұрын

This is like getting through a season of a show on Netflix and realizing I have to wait a year for season two! lol

@rickblackwell6435 4 жыл бұрын

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.

@Mr.paint123 4 жыл бұрын

What does this guy and the ham have in common? He both left us hanging

@1MrPooney 3 жыл бұрын

You picked the longest year to do this project on. Congrats

@weissi1385 3 жыл бұрын

I just started the prosciutto-making process with a 23.6 kg hog leg! I hope it works out well.

@barneynorthrop8344 Жыл бұрын

How did it turn out?

@weissi1385 Жыл бұрын

@@barneynorthrop8344 it turned out great! it still had 18kg when it was finished, because the pig was about 3 years old (we raise them by ourselfs) and didn't have that much water in the meat to begin with. I had to debone the whole thing and cut it into pieces and vacuum-seal it. I have already two new prosciuttos hanging.

@stratoskonstantoudakis9245 3 жыл бұрын

i expected to be a much more harder proccess instead it's the waiting time that matters and the correct temp cheers very good job!

@pedrorossi9222 4 жыл бұрын

Now KZfaq has de mission to notify me in one year

@paulan.5104 3 жыл бұрын

hope it helps

@That_Kiwi_Geye 3 жыл бұрын

Hi @Glen and Friends Cooking. Awesome video. I’m just branching from homemade cheese making to homemade charteurie, salumi etc. and this video is great. What temperatures etc is your basement at for the hanging. My cheese cave is regulated to 13’ C, which may not be cold enough.

@tednelson5277 3 жыл бұрын

Looking forward to an update on this. Oct 4, 2020 is high upon us.

@bsce100 3 жыл бұрын

October 2020 is right around the corner 😁

@shkuk5840 3 жыл бұрын

흥미롭다 ㅎㅎ

@juandavila3680 3 жыл бұрын

October 2020 still waiting on the prosciutto been waiting a whole year just to try it. I would like to get a few slices if possible..

@Supergasolina 4 жыл бұрын

KZfaq in Perfektion, gerne auch wieder! Gruß aus Germany / Pfalz

@jimro1 4 жыл бұрын

This is one hell of a cliffhanger :-P

@LoliMaster69227 3 жыл бұрын

Instructions unclear. Prosciutto now out to betray Italian Mafia Boss

@nirvanafan7777 3 жыл бұрын

Well it's almost October so can't wait

@blakesamuelson9069 3 жыл бұрын

I’m thinking about making prosciutto as well. Does the lard you used to seal the meat not go rancid over time?

@GeorgeVenturi 4 жыл бұрын

Now try to make some Ibérico Ham, that would be also fun to watch.

@jamestimlin856 4 жыл бұрын

Could you use food plastic wrap to line a similar plastic container you can buy at a big box store?

@john-t_smith7781 3 жыл бұрын

Will any fridge do ? Just as long as you have the space or do do you need a curing fridge? Great video by the way . Fully enjoyed watching the whole process with the pig .

@shellyrees5946 4 жыл бұрын

WHAAA??? 11/2020? wow...amazing meat can hang out that long

@jjudy5869 4 жыл бұрын

One year hang time - well that explains why Prosciutto is so expensive.

@brianjames2681 3 жыл бұрын

Watching this vid Sept, 2 2020 lol...guess I'll chk back next month...good vid and very interesting...btw, I just subscribe

@charlesa3374 3 жыл бұрын

I see you used only salt for the curing process. Would it be advisable to mix Instacure #2 into the salt for additional protection against pathogens during the drying phase?

@hastalavistaadventures2602 Жыл бұрын

Also, very important to cure/ pack the ham hock.

@xuedalong 4 жыл бұрын

Thanks for the video Glen. Would the lard coating not also trap moisture inside?

@GlenAndFriendsCooking 4 жыл бұрын

The lard keeps the surface soft so that moisture can escape. Without the lard, the surface would dry quickly and get really hard - trapping unwanted moisture inside. Leading to spoilage.

@richardconejo5460 3 жыл бұрын

I came across the actual tasting video which lead me here. I used to do this with my dad when I was a kid. He used to massage the hell out of the leg to get all the blood out I would be dabbing the bone to get the blood. We used to do 4-5 at a time, since there couple of family friends that would some too. With the off cuts would be turned in chorizo.

@hernanirizarry5940 3 жыл бұрын

What's the right temperature and moisture levels?

@garethreid9479 4 жыл бұрын

Fascinating as always. Are you able to reuse the salt for the same process?

@GlenAndFriendsCooking 4 жыл бұрын

I've heard that some people do - I don't / won't, just my personal choice.

@saltygreek3870 3 жыл бұрын

I made 2 home made prosciutto's about 8 years ago in Los Angeles California ! They turned out ok for my first try , the only thing different i would have done was to shorten the amount of days in the salt, they didnt sooil but i think it was a tad too salty! One thing I saw you do wrong was that bone near the ball joint needed to be removed and some meat trimming around that ball joint to fully expose it would be recommended! The other place where it could spoil is the hoof area Italians cut the hoof off and pack as much salt into that hock area as you can !

@altgreen817 4 жыл бұрын

wow!

@bandiceet 4 жыл бұрын

Watching the tutorial, and thinking to myself, as the things came up, Yeap, I can get the 50 pounds of salt. Yeap, I have a food safe container large enough. Yeap, have a place I can put it in a chilled environment. Yeap, I can even get the dressed leg. Then along came the 12 months waiting time. Nope.

@spitzandspence1758 4 жыл бұрын

Haha I though the same thing

@1p6t1gms 4 жыл бұрын

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.