mobuckhntress

Anyone know how to make a prosciuotto style ham from venison? I know that Scandinavians make a reindeer ham, but have never seen any recipes on how to make it... or for that matter, how it tastes.
Thanks!

kevin1

Prosciutto is just country ham with a fancier name, any country ham recipe will work. Basically you tuck it into a box covered in salt and wait for it to quit "sweating". If you add spices to it you'll get a cappicola style ham. Once this is done you smoke the ham to taste.

kelincp

Traditional Prosciutto is salted and pressed (slowly) for a few months then dry cured for about 1-3 years. Its the slow pressing that gives Prosciutto its unique silky texture. Some cultures do smoke them to add a distinct flavor, but its not very common.

Prosciutto the word actually does mean just a ham in Italy with a cotto being added for cooked and crudo raw

http://www.ehow.com/how_2044958_make-prosciutto.htm

I found a few recipes online that sound about right.
If you make it keep us informed, I have a buddy that made it with pork. I'd love to hear how a deer ham comes out.

mobuckhntress

Well, if we have a good season this fall (firearms starts this weekend), there shouldbe a few extra hams we can spare to experiment with...
Thanks for the info

kelincp
I could not get http://www.ehow.com/how_2044958_make-prosciutto.htm to come up - the site said the file did not exist... help? (Thanks again!)

kelincp

http://www.crinellawinery.com
This one is a looks to be a more accurate recipe.

All I did was a google search for "how to make prosciutto".

Good luck