Peel the garlic and grind the cloves together with the peppercorns in a food processor.A wooden box with a lid (or a piece of wood that’s smaller than the box). 4-5 heads of garlic (varies depending on the size of the ham).10-12 lb leg of pork (this should be from a very fresh ham that’s just been butchered ask your butcher to drain the central vein and remove the ball joint, leaving the rest of the leg bone intact).We’ve put together a great recipe and guide for curing and drying your own prosciutto at home: What You Need to Make Prosciutto Why wouldn’t you want to serve a charcuterie board that features your own house-cured prosciutto? Try some wild goose pastrami and rival the tame flavors you can buy in stores. While not impossible, curing meat at home does take a bit of science and quite a lot of time but the finished product is absolutely worth the effort.
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