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Smiler Three or so months ago I had a post about making prosciutto from a pork loin.

In short the results were great. The loin was dry cured with Morton's Smoked Sugar Cure according to box directions, for approximately 3 months in my meat refrigerator in the garage, normal temperature 35-40 degrees, unless it was colder outside. It was left open to the air. No mold or anything ever appeared on the meat.

Since I have begun eating it, I wrapped it in plastic and moved it into the house refer. Over time in the plastic mold began to form, so I took it out and washed it with warm soapy water and a very stiff brush. After rinsing it very well I let it dry in the kitchen overnight and again put it in a plastic bad. So far no mold has returned and that little bit of water seems to have improved the slicing texture.

Because it is so dry (a real dry cure) it is not the easiest to slice, but I have found a filet knife seems to work the best to get really thin slices. I would like to have a real meat slicer, just to see if I could get bigger pieces still sliced thin.

Anyway it is just as good as store bought, preserved with nothing but Sugar Cure.

I just bought another loin to do it again. This time I am going to cold smoke part before I add the Sugar Cure, the other part I will cure for a couple of weeks and then cold smoke it.

I like the non-smoked variety just fine, but as I said it as good as store bought for lot lesser price than good prosciutto, but why settle for good when you have an opportunity to make the best Cool
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I make the canadian bacon from loins, but hot smoke them. Apple wood and taking it up to 145 internal makes an absolutely delicious product. I also found a 5-6 day cure on loins to be plenty of time to allow the cure to get to the center of the meat. I just use TQ & brown sugar. A year or so ago I substituted paprika & garlic powder instead of brown sugar. It produced a deep red to the center product with a slightly spicy, garlic flavor. Similar to European meat product, but the name escapes me right now. But I want to try one of your proscuitto's and see how that tastes. Thanks for the info and the followup!

Bob
Dennis, other than what is in the post, I would probably not let it dry as much as I did, maybe a week or two less. As a cure it as probably penetrated fully in max a couple of weeks, so it just sort of doing a flavor thing and drying after that. After I washed it with the brush it seemed to get softer on the outside and also easier to slice. Just thinking about it, the next time when it gets to what I hope is the proper dryness, I would probably vacuum pack it and let the remaining moisture sort of equilibrate through the meat. Packed that way it should keep for years.

I know in Spain and I suppose also really in Italy they add the cure to fresh hams and just let them hang from the rafters. The salt kills all the bugs, it might mold, but that is a probably humidity thing that could be fixed if need be, it probably works great in dry climates. So far, I haven't had the guts to try since I have the refer space.

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