Description
... or Dalmatian Prosciutto. As they call it - and prosciutto (it.), and prosciutto (Slovakia, Montenegro), and jamon (Spanish). and Parma ham (it., Parma). This is traditionally the hind pork leg is damp-dried in a special way within 6 to 36 months maturing in cool basement spaces. Each Balkan people it is slightly different, someone cooks it with spices and the other without them. Take the liberty and present their recipe of it. His entire family was assessed as identical to the original in taste. Very easy to prepare, and the joy of everyone. And in addition cheap to manufacture.
Ingredients
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Pork
2 kg
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Salt
3 Tbsp
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Liquid smoke
3 Tbsp
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The mixture of peppers
0.5 tsp
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Peppers red hot chilli
0.5 tsp
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Black pepper
-
Mustard
1 Tbsp
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Red sweet pepper
1 tsp
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A mixture of spices
3 g
Cooking
All the spices, salt and liquid smoke mix for coating. The pulp (chilled or thawed -without a difference) to create a relatively flat piece (under the press), with no hanging pieces.
Expanding the region of stretch-film (from a roll not cut), put the meat on the edge of the film and well daubed on all sides by coating the above-prepared (using all of it).
Then wrap the meat in foil releasing the air from all sides (like an envelope) in several layers. So it turns out. Put to marinate for 2-3 days in a cool place.
Or put in a bowl (glass or enamel) covering film, and then cover. But in this case every 12 hours it is necessary to turn the meat. I have marinated meat in the winter on the balcony, and in summer in the fridge. After 3 days take out the meat and ship under a press on an inclined surface. I do it with the spices for 2 days.
Then tying the meat crosswise with a nylon thread, hung to valitsa at room temperature (I have a guest room and library), with daily ventilation and without direct sunlight. In any case it is impossible to jerk the product in the sun!!!
Getting dry this product for about 2.5 weeks, do not be afraid that he's outside drying.
After 2.5-3 weeks, after removing the prosciutto from the rope, removing the thread, wrap again in cling film and put in refrigerator to ripen. WE shot a sample in front of the fridge and after a week of lying on desreve, of course, through was better, but very tasty.
Here is a beautiful and ooooooooochen delicious prosciutto, or jamon I did. Home pampered, and they have the gourmets of the meat. Try to prepare. Profitable in all but time, understandings, such a sale is rarely seen, and fun...
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