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Basement prosciutto

I'm in Ontario Canada. Our infection rate is relatively low but so is our deer density. 60% infection rate is such a mind boggling stat. I'm going to have to dive deeper into CWD in my area of hunting and just in general.
I'm of Italian decent and have always had a proscutto and other dried meats hanging in the basement but never done one my self. My dads done other meats like capicollo and salami. He has messed around with proscutto but it's a lot more work and riskier from what he tells me. I saved the recipe that you posted but would modify it to be a little more traditional.
Deer are not very plentiful right now as compared to years past but either way I've already made up my mind to try this next time I get a deer. It just makes my mouth water thinking about it. Any tips would be greatly appreciated
 
The mold is really packing on now!
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Have you or your family ever done pork bellies this way (pancetta)? We came upon a lot of pork from a local farmer with the recent prices dropping out. I have a few hams too but they've already been cured with pink salt (maybe that wouldn't matter)?
 
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Have you or your family ever done pork bellies this way (pancetta)? We came upon a lot of pork from a local farmer with the recent prices dropping out. I have a few hams too but they've already been cured with pink salt (maybe that wouldn't matter)?
I’ve done a few pancetta. It’s a much shorter hang though. 30-40 days is all. It’s always good but it’s always hard for me to sacrifice bacon and make pancetta. Always happy when I do but still hard.
 
Absolute 100% disaster today. I went down to inspect the mold on the hams which was really starting to look funky. That good kinda funky. The most important spot to always check is the bone. If it’s gonna rot or an infestation is gonna set in that’s where it’ll happen. When I knelt down to check the bottom, even with bad lighting, I could instantly see a small area that seemed to be moving. Maggots! I immediately cut that ham down and put it in a garbage bag. Hoping for the best I checked the second ham and.........god damn maggots. So that’s two hams wrapped in garbage bags and sitting in the deep freeze so they don’t “hatch” before garbage day. The grief is real. Pretty devastated on this one.
 
Have you or your family ever done pork bellies this way (pancetta)? We came upon a lot of pork from a local farmer with the recent prices dropping out. I have a few hams too but they've already been cured with pink salt (maybe that wouldn't matter)?
Also, pink salt is fine. You can go either way with pink salt. It’s not technically required for whole muscle meat but also can’t hurt anything to put it in. Your options are wide open.
 
Man, I just started following this thread today, I was so pumped for ya'lls holidays, with a fine cut of some "homemade", I literally got sick to my stomach for you, when I finished reading. If at first you don't succeed, try, try again. Any idea what went wrong? It seems like you have some experience with this sort of thing.
 
Bad deal. We deal with fruit flies making wine every year. Flies seem to get into everything no matter how hard you try to keep 'em out.
 
Heartbreaking! Sorry to hear that


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Man, I just started following this thread today, I was so pumped for ya'lls holidays, with a fine cut of some "homemade", I literally got sick to my stomach for you, when I finished reading. If at first you don't succeed, try, try again. Any idea what went wrong? It seems like you have some experience with this sort of thing.
Insufficiently salted/dried before hanging. If the salt content is high enough then flies could lay eggs all they want but they’ll just dry out. When we got them out of the salt there was a touch of moisture around the bone. We’re looking for more hams currently and will be giving it another go as soon as we find them.
 
Cheese with maggots is a thing so why not ham with maggots?
Honestly, it’s not really the maggots that are the issue. It’s what they represent. Like cheese this is a controlled rot endeavor but if maggots can take hold then the rot is sufficient Enough and happened fast enough that the meat is spoiled and could have the potential to make someone quite sick besides tasting like ass.
 
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