The two prosciuttos (proscuitti?) from the Big Pig Day class on the 27th have been in my fridge for a week. Today I pulled them for flipping, massaging, weighing, and repacking in salt.
Here is the larger one after being pulled from the salt and put into a "working" tub for massaging:
Here is the other side of it (the side that was down):
Here is the tub it was in. Some water has collected in the salt:
Here it is repacked in salt (topping of with new salt) to go back into fridge:
Here is the smaller one showing the side that was down:
Here is the other side of it:
And the salt that it came out of:
And repacked to go back into fridge:
The weights are now 27.5 lbs. and 31.5 lbs.
This weight for the smaller one is about the same as what we got when we weighed it at the class - water coming out, salt going in, and some residual salt on the surface.
The weight for the larger one is actually one pound more than what we got at the class (I think).
When massaging the meat, there is still quite a lot of "give". But, the coloration change is quite noticeable - much darker red.
This whole process will be repeated at least two more times on a weekly basis. The reporting of it on this web site will not.
The next step you will see will be pulling, washing off, weighing, and into drying chambers/rooms.
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