Buffalo/Elk/Venison/Duck Prosciutto

[Tom Linderholm]

We tried this with Buffalo for our New Year's menu this year and it turned out pretty rocking using flank steak. I would venture to guess this recipe would work just fine for many other red meats.

Prosciutto (English pronunciation: /prəˈʃuːtoʊ/,[1]) is the Italian word for ham. In English, the term prosciutto is almost always used for a dry-cured ham that is usually sliced thinly and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.

Bison Prosciutto

Ingredients

• 6 lbs kosher salt, divided

• 8 bison flanks

• 1 cup freshly ground black pepper

Preparation

1. Pour half of the kosher salt in a large pan; arrange bison flanks in a single layer over salt. Next, top bison with remaining kosher salt, pressing down to pack. Cover and refrigerate 24 hours. Remove bison from salt; discard salt. Rinse bison thoroughly under cold water; drain. Pat bison dry; sprinkle evenly with freshly ground black pepper.

2. Place each flank on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Hang flank in refrigerator for 2 weeks. Unwrap; cut prosciutto into very thin slices crossing the grain.

This is a very basic recipe to get started, feel free to play with your seasonings, this one is a great start.

[Deitz Dittrich]

dude, so your mouth is supposed to water for 2 weeks?

[Tom Linderholm]

Dietz, you were engaged at one time right? Just think of the benefit of anticipation.

[Steve Foss]

Mmmmm, good one, Tom.

Last time we used prosciutto it was in venison Wellington (we used backstrap instead of tenderloin because of size). Also mmmmmm.

[JacobMHD]

Any pictures of how this turns out?

[Tom Linderholm]

Sorry, I should have, but did not, Here is a picture of classic ham prosciutto off of wikpedia

Cut very thin it works great for wrapping fish and searing crisp, or even chopped and rendered on low heat for use in salads.

[JacobMHD]

Will the texture of the finished product be similar to that of store bought prosciutto? It seems the recipes I'm seeing online call for longer resting time. Are you always cooking your finished product even though it has been salt cured? I just don't want to get people sick when I make it.

[Tom Linderholm]

It was fully salt cured in 14 days, I was snacking on it after 10 days and served uncooked to well over 100 people. The texture won't be quite as translucent but IMHO the flavor was great.

[JacobMHD]

That is a big enough sample for me to trust it. I look forward to the results.