ElvisThePelvis Posted April 27, 2016 Report Share Posted April 27, 2016 Inspired by this section and HFW book I have successfully cured my own bacon and there really is no way back to shop bought. I have embarked upon a Proscuitto project which seems straightforward although it uses one hell of a lot of PDV Salt, in the region of 20kg, what do I do with the salt after the initial phase? I guess it can't be reused, how it is best disposed of to avoid contamination? (Although at this rate I could use it to de ice the drive) Quote Link to comment Share on other sites More sharing options...
leeds chimp Posted April 28, 2016 Report Share Posted April 28, 2016 20kg of salt? Take it thats for a big joint I am just getting into all this curing too Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted April 28, 2016 Report Share Posted April 28, 2016 hi Elvis you state the book HFW, I take it that means hugh fearnlly, can you tell me which book it is as i would like also to have a go at curing a joint, have you found it difficult to do, how long was the process, where did you salt from and any tips? sound fantastic! atb 7diaw Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted April 28, 2016 Report Share Posted April 28, 2016 (edited) Best thing to use is sea salt in my book - Maldon salt is great but stupidly expensive, and cooking/table salt is too strong/bitter/horrible. A tone of places will say use kosher salt, but if you can find that in the UK, you're doing really well!! As Leeds Chimp says though, that sounds a hell of a lot of salt!! Edited April 28, 2016 by Fatcatsplat Quote Link to comment Share on other sites More sharing options...
leeds chimp Posted April 28, 2016 Report Share Posted April 28, 2016 Kosher salt is about £3-4 a kg.... I just used a mix of normal salt and sea salt Quote Link to comment Share on other sites More sharing options...
ElvisThePelvis Posted April 28, 2016 Author Report Share Posted April 28, 2016 Hi I bought 20kg(maybe 25) of Pdv salt from Amazon for 18 delivered, I used a lot as the box I was using is quite big. The book is River cottage handbook 13 curing and smoking. I have only just started the prosciutto, 3 weeks in salt ( for 7kg leg) and then a year to dry.. It's seems so straight forward it's ridiculous. Although as my friendly butcher pointed out I could buy a prosciutto from lidl and the stand for 30 (after I had paid him) making myself will be more than double.. Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted April 28, 2016 Report Share Posted April 28, 2016 thanks for letting me know elvis, going to have a go myself, **** to the cost as you say it is the enjoyment of having a go. once again thankyou very much! 0'h pardon the pun. atb 7diaw Quote Link to comment Share on other sites More sharing options...
ElvisThePelvis Posted April 29, 2016 Author Report Share Posted April 29, 2016 It's definitely worth getting the river cottage handbook, the bacon is superb! Quote Link to comment Share on other sites More sharing options...
nderfel Posted May 16, 2016 Report Share Posted May 16, 2016 my wife got me a days course at Rover cottage doing smoking and curing. The bloke who wrote the book ran the course and it was fantastic, learnt loads and would recommend... now have some venison prosciutto, pig cheek bacon and salami hanging in my homemade curing chamber my wife is loving it! (she is a vegetarian) Quote Link to comment Share on other sites More sharing options...
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