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it Prescribes for ham raw landlord

  
 
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 12/08/2002
Engormix.com
Argentina
it Prescribes for ham raw landlord
Somebody serious so kind of sending me a homemade recipe to make raw ham of pig, and to tell me which is the most suitable for it of the paws. Thank you
 20/01/2003
Alejandro Ferreyra
Argentina
raw Ham

Ingredients:
- 1 fresh ham of any size. - Thick salt (they can use the it hoists cream salt). Care of not using the salt that it is used to melt ice or snow in the sidewalks.
- Spicy paprika. If they don't get spicy paprika, mix the sweet paprika (paprika) with cayena pepper.
- Olive oil.
- Sackcloth or cheese cloth.

Preparation
To bury the ham in the thick salt during about thirty days. To put something weighed above (some encyclopedia type or books of fables). Some cardboard box or wood of the appropriate dimensions will be good for the funeral. After the thirty days to clean the ham of all salt well. They can use a brush (anything of water).
To allow to rest, with the bone up, during about 10 days.
To mix the oil with the paprika (lots of it) and embardunar well the ham (to cover the whole surface of the ham well to avoid that you rancie).
To cover it with the cheese cloth and then to hang in a fresh, dry and dark place during about three months or more.
The best time in the year to prepare the ham is by the middle of the autumn.
 08/05/2004
Ricardo Antonio AGUILAR
Argentina
in fact, this is not an answer, but a consultation. Apologize, but I don't have a lot of experience in this of the forums. I want to know how ham to make approximately with a leg of deer of three kilos.
Thank you.

Ricardo Aguilar
 22/11/2004
Roberto Maple
Bolivia
it is very important to keep in mind the temperature, each ham cannot be exposed to a temperature bigger than 5ºC please to take the due note.
Roberto Maple
 22/11/2004
Roberto Maple
Bolivia
I Want to buy handmade raw ham of Argentina, if somebody please knows this answer to communicate
 29/05/2005
Rosana Salerno
Argentina
Hello.
I live in the City of Buenos Aires
When they say to allow to air ...a what temperature should it be? Is it well in the lowest part in the heladera? Why one regrettably for this, he/she doesn't live in a cold area and he/she dries off as Cordoba, San Luis or the Argentinean North.
How is it made to take out the bone and that later it is all compactado and uniform?
Thank you.
 21/04/2006
manuel
Argentina
Friends, I elaborate in form personal hams, I make it in my ranch of Mendoza Argentina. There the pigs are raised loose, they not eat grains and natural pastures polluted. The hams cure them they are salt that I extract of the Salines of the Diamond, in drawers of new poplar so that they don't take the old wooden pleasure, there I have them among 30 á 40 days, according to the size of the leg, then I marinate them with olive oil, strong paprika and I hang them in a great special piece for it, it is built in adobes of mud with roof of canes, it is fresh, dark and ventilated, the breeze of the pedemonte of Tunuyán that gets off the Mountain range enters permanently of you Walk Them Central, with less than the 35 of humidity. They are there hung for more than 3 months, they are with the tight meat, rasher, with a balanced salting. To savor it generates a deep, sensual and friendly pleasure. I prefer it with wine of grapes syrah, also landlord.
 23/08/2006
Juan Birriel
Uruguay
they Excuse, but this more than an answer is a consultation. I don't take an appropriate place to carry out the cured of the raw ham during 3 months (for the conditions of temperature and humidity that are required), for what I was happened making that process inside a refrigerator of dry cold, since in the same one it is given that the temperature is below the 5ºC and with air circulating, low percentage of humidity, is dark and flies don't enter. Not you if somebody has had experience in this respect, and it can share it for not ruining the product.
From already thank you.

Juan from Uruguay
 08/10/2006
Cristian Orellana Mazuret
Chile
hello like I can elaborate the box to maintain the hams. or where I can maintain them
Closed Discussion
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