My Polish market has several versions of this lunch meat. I like the Gypsy/Cyganska one, it's really smokey. The most common variety is Poledwica Wedzone.
Great video- quick question. I have a mid size wine fridge that I would like to use for curing meat. The temps can ce set to between 45-55, but the humidity can’t be adjusted and runs at 55 normally. Is this too low? Can I adjust with maybe a bowl of water to raise the humidity?
it's fine, we do have another type of salami which is made from the loin, it's just not called prosciutto – but honestly we don't care, if it's good we like it.
I am leaving for the shore Monday for a week of R and R with my wife. Now I have to tell her she has to pack everything herself so I can prep this before I leave and also schedule my son to flip and massage it daily in my absence. This looks out of control good. I love prosciutto and right now happens to be canning season so cherry pepper bombs are in line. Stinks this will be too late but next year I will be more prepared. Thank you again for a wonderful recipe.
I've been making several different varieties of pork loin over the last year (mostly seasoning changes or change techniques) since a local store routinely has pork loin on sale @ 1.70 a lb. Right now I have 10 lbs curing in the fridge (1/2 Porkstrami, 1/2 seasoned with thyme and bay ) Guess I have a prosciutto coming up in my future….
My Polish market has several versions of this lunch meat. I like the Gypsy/Cyganska one, it's really smokey. The most common variety is Poledwica Wedzone.
Bro, really not going to show the pizza? LoL but the pork looks amazing. will try this thank you
Great video- quick question. I have a mid size wine fridge that I would like to use for curing meat. The temps can ce set to between 45-55, but the humidity can’t be adjusted and runs at 55 normally. Is this too low? Can I adjust with maybe a bowl of water to raise the humidity?
Every man needs Hog Ring Pliers and Hog Rings.
Tim Allen would approve.
Your assistant makes me laugh.
A couple of escaped cure bits returned to the curing bag.
Good catch!
Need to get it all in.
Bravo! This is the first of your videos that I have watched, but it most certainly won't be the last!
What chamber are u using..make n model plz
Cooking on crack
Could you write down a line item list of ingredients and % by weight etc.? I enjoyed your video but my attention span is short. Lmao 🤣🤣🤣
it's fine, we do have another type of salami which is made from the loin, it's just not called prosciutto – but honestly we don't care, if it's good we like it.
I am leaving for the shore Monday for a week of R and R with my wife. Now I have to tell her she has to pack everything herself so I can prep this before I leave and also schedule my son to flip and massage it daily in my absence. This looks out of control good. I love prosciutto and right now happens to be canning season so cherry pepper bombs are in line. Stinks this will be too late but next year I will be more prepared. Thank you again for a wonderful recipe.
Would it work to wrap the loin with parchment paper instead of what used? Thanks!
I've been making several different varieties of pork loin over the last year (mostly seasoning changes or change techniques) since a local store routinely has pork loin on sale @ 1.70 a lb. Right now I have 10 lbs curing in the fridge (1/2 Porkstrami, 1/2 seasoned with thyme and bay )
Guess I have a prosciutto coming up in my future….
Wow🎉greatest showman😊
LUV IT. Simple/Cheap/Easy & DEADLY. 🏆👍🏿
That looks delicious! I really appreciate your videos.