Homemade Cured Ham Speck - Prosciutto style - ricette di cucina episodio 20

Full process how to cure ham from scratch ( Tyrolean bacon) . Dry cured speck is one of the easier salumi to make at home. It requires less skill to make than prosciutto
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[@jrod1085]

Great video thank you!

[@mstargate12]

Fantastic thank you.

[@lericettealfredo]

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[@antonhuman8446]

Very well done!
Many thanks!

[@lericettealfredo]

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[@antonhuman8446]

@@lericettealfredo RSA

[@lericettealfredo]

Grazie.

[@lericettealfredo]

grazie

[@emilservices1709]

Looks amazing thanks for sharing

[@lericettealfredo]

Ok

[@lericettealfredo]

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[@stefool]

Magnifique ! Merci pour cette recette facile.

[@lericettealfredo]

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[@lericettealfredo]

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[@francisbackmask3472]

Thank you chef😊

[@lericettealfredo]

Prego

[@lericettealfredo]

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[@Luca-wb7zu]

Ottima prestazione eccellente esecuzione bravo

[@lericettealfredo]

Grazie

[@lericettealfredo]

Da quale nazione vedi i mie video?

[@giovannidongatto4192]

Great video. What cut of meat is that specifically? What temperature and humidity level do you Cure the meat at? Grazie!

[@lericettealfredo]

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[@titechaintrappers2492]

Was that mold on the outside of meat.
Do you clean it first before eating and does it need to be put in refrigerator after the process.
And what rock dis you use and can sea salt be use also.
Thank you

[@lericettealfredo]

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[@titechaintrappers2492]

@@lericettealfredo
United States

[@lLvupKitchen]

Great video! One question though. How do you control botulism risk without nitrates?

[@markspc1]

You must be a Pink Salt (sodium nitrate/nitrite) salesman and not a Kosher salt salesman.
The cure was done in the refrigerator therefore sodium nitrate is not needed.
Note that he cured the meat covered with salt in the frig for 6 days then followed by 7 days. After that the meat is totally cured so he can hang it outside the refrigerator for 5 months.
Pink Salt, Instacure #1, #2, sodium nitrate/nitrite is a poison. You will die from it if you ingest as little as 4 grams.
Sodium nitrate can cause cancer in the stomach and colon. it is also used to kill feral hogs in Texas and the southeast.
Don't put sodium nitrate/nitrite in your food.

[@lericettealfredo]

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[@IstvanPeto-gb3yo]

peefect!!

[@lericettealfredo]

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[@user-wz7kh7sg7w]

Is prosciutto made without skin or with skin? & Is it a dry meat? please help me to know about this?

[@lericettealfredo]

Con la pelle per la stagionatura

[@lericettealfredo]

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[@jazzochannel]

question: Where do you hang it to avoid insects? Is it best to do this in the winter months? ..but then it would just freeze outside, no?

[@lericettealfredo]

Ambite possibilmente chiuso cantina ecc. Per linsetti e importante una buona sugnatura

[@aleksblaze88]

pepper is very good for insect protection

[@lericettealfredo]

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[@aleksblaze88]

@@lericettealfredo Croatia

[@lars2894]

I thought Speck was supposed to be smoked as well as cured?

[@beelinekhan460]

True

[@lericettealfredo]

Non avendo l'attrezzatura e possibile farlo anche così

[@piterbiel4207]

The best humidity and temp. for the time of maturation ?

[@lericettealfredo]

Stufatura 18-25°4 giorni
Asciugatura11-14°10 giorni
Stagionatura10-14°30-70 giorni

[@giovannidongatto4192]

Grazie mille per le informazioni che proverò questo. Ciao

[@lericettealfredo]

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[@bertuzzipunch]

Yum🤤

[@lericettealfredo]

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[@fjrevoredo]

nice

[@lericettealfredo]

Yes

[@lericettealfredo]

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[@fjrevoredo]

@@lericettealfredo I'm from Argentina, but I'm currently living in Austria

[@hoopiehunter]

A che temperatura e livello di umidità viene curato?

[@lericettealfredo]

Se lo fai normale senza uffumicare
16-18°C con un'umidità dei 75% per le prime 24 ore; 15°C con un'umidità dell'80% per le successive 24 ore; 15°C con un'umidità dell'85% per i successivi 5 giorni.

[@boriszanchetta8179]

Se lo fai normale....?..lo speck va affumicato...sempre...senno' puoi chiamarlo in un altro modo!!!

[@lericettealfredo]

Gli speck sono quindi collocati nei saloni dove ha luogo la stagionatura. La stagionatura avviene in ambienti muniti di finestre per consentire sia la ventilazione che il ricambio dell'aria, in condizioni di temperatura compresa tra i 15 e i 20°C e di umidità relativa variabile tra il 50 ed il 90%.

[@boriszanchetta8179]

Si ma l'affuimicatura a freddo ?...mi dispiace ma non si puo' considerare speck...

[@mrbulin]

Isnt Speck supposed to be also smoked?!

[@lericettealfredo]

yes, this recipe is in fact easier to make at home

[@mrbulin]

@@lericettealfredo that I understand, but where is the smoke? How and how long we smoke this at home? When do we smoke it, at the beginning or later?

[@lericettealfredo]

once completed, the first part is smoked with commercially available tools for 15 days, then the 5-month seasoning starts.
I advise you not to smoke it but only season it in a dark and damp place

[@viol8r007]

@@lericettealfredo once cured am i able to cold smoke with the temp remaining below 14 c for 36 hours ?

[@bucurilie-lo4jf]

I never heard of prosciutto being smoke.

[@comments2840]

22 weeks? Why so long? Others do only 2 months.

[@shanesullivan7825]

Better with age have patience

[@a.g.n4180]

some 1000 years in China is good also

[@craigbrown5359]

Such a long process! I'm not that patient..ha

[@lericettealfredo]

Grazie

[@vocaloiddownloader6461]

不要なシーンなく端的で動画として秀作
高温多湿な日本じゃ専用の冷蔵庫置けば小生にも可能な気がしてきた
動画最後の薄く切ったのを口に放り込むところが全てを物語ってるわ

[@lericettealfredo]

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[@lericettealfredo]

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[@frankmorgan2772]

No smoking ??

[@lericettealfredo]

No

[@lericettealfredo]

No

[@ciskyfavero]

Manca un passaggio cruciale per essere considerato Speck... manca l'affumicatura.

[@lericettealfredo]

Esatto

[@jazzochannel]

horrible music. please avoid. no music at all would be better than this music.

[@parformosa]

Do Sebastian back next tIme

[@mackhall3441]

That's why you have a volume control

[@lericettealfredo]

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[@eugenevega2795]

Херня. Перерасход соли, лаврушки, можжевеловых ягод. Сухой посол в вакууме - оптимальный современный вариант. Соли в 2 раза меньше. Лаврушки пару листков на 1 кг. Ягод порезать 1-3 штуки на 1 кг.

[@lericettealfredo]

Rispetto la tua opinione

[@peteranserin3708]

those aren't fennel seeds or you ground them up. Maybe be more precise in your videos?

[@edwardhehn3294]

its speck... dont compare it to prosciotto.. that is sandwich meat..speck is for fine tasting and fine cooking.

[@marcospalmeira5988]

Pena que não é em português

[@lericettealfredo]

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[@darrenmurrey5720]

How is this homemade? You're in a commercial kitchen.

[@stefool]

An intelligent person would be able to make this ham in his own kitchen.
Me for example. 😁

[@lericettealfredo]

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[@markgally731]

Couldn't watch.... music was annoying as hell !! Yeah, I could have turned it off but shouldn't have to !

[@lericettealfredo]

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[@markgally731]

@@lericettealfredo USA

[@markspc1]

Great video thank you!

[@lericettealfredo]

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[@lericettealfredo]

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