Homemade Sausage Making

I've seen in mentioned but cant find a defenition for it online. Thanks.

Uh..... having a martini with a piece of ham in place of the olive?
(Sorry. I just couldn't resist...)

el Ducko wrote:Uh..... having a martini with a piece of ham in place of the olive?
(Sorry. I just couldn't resist...)

http://www.youtube.com/watch?v=E0PIdWdw15U

haha!

Hi Nick,
I think Uwanna will be able to set you straight. He makes these wonderful dried hams all the time.
He helped me a lot when I wanted to make one, matter of fact I made two, one small one from a front leg without the bone and a larger one from a rear leg also without bone.
Somewhere on the forum are the instructions but no explanation as to the name.
Both Prosciuttini a la Uwanna will be sliced and devoured at the Christmas holidays.
The smell is heaven at the moment and they are still losing weight a bit and getting nice and are feeling nice and solid.
If I had to give an explanation for a Prosciuttini, I would say that is a Prosciutto that was hurried along by smoking it a long time to make up for the shorter drying cycle. Both my hams were started in August just gone by.
Regards,
Jan.

Hi Nick.

There are some information about it here.

http://answers.yahoo.com/question/index ... 028AAvrbhI

And a video too.

http://www.youtube.com/watch?v=wZxbnc9UD5U

Thanks gulyas. The yahoo link is wrong though.