Prosciutto Type Ham From Pork Loin

Prosciutto Type Ham From Pork Loin

I realized as I was doing this video that if I had pronounced it correctly I might have been able to spell it correctly the first time. This is something I’ve tried to get around to for a good while. The instructions are pretty simple. The target weight;s on these pieces of meat are a weight loss of 35% or something around 30% to 40%. There are numerous channels that deal with this general subject. The first link I put up here is to Steve Lambs channel. The next link is where you can get the mesh and twine in Amazon. After that there’s a link where you can find bacto Ferm 6000 which is where my Penicillium came from. There is a tutorial link at the bottom of this stack of links.

Here is the Steve Lamb video
https://www.youtube.com/watch?v=zjiFygPCpJY

Butchers twine at amazon
https://www.amazon.com/dp/B0B255YVPF?ref=ppx_yo2ov_dt_b_product_details&th=1

Mesh for hanging curing products this is a search link. What you need is based on how big your project is.
https://www.amazon.com/s?k=mesh+for+curing+meat&crid=1YXPDMU9M8CC8&sprefix=mesh+for+curing+meat%2Caps%2C166&ref=nb_sb_noss_2

Bacto Ferm 600
https://www.amazon.com/Bactosprefixld-600-Penicillium-Nalgiovense/dp/B01MY0XPUE/ref=sr_1_1_sspa?crid=2XXFZ46FDS1WG&keywords=bactoferm+mold+600&qid=1666721624&qu=eyJxc2MiOiIxLjUxIiwicXNhIjoiMC40OCIsInFzcCI6IjAuNDIifQ%3D%3D&sprefix=bacto%2Caps%2C170&sr=8-1-spons&psc=1

Here is a tutorial and discussion on using Bacto Ferm 600
https://www.youtube.com/watch?v=rAodrAE8i6I&t=578s