Prosciutto
Anyone know if a prosciutto-like product is made from turkey and where to get it???
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7 Comments:
I don't think so, prosciutto is salted cured ham I'm not sure how it would be done with turkey. Just the thought of a turkey based item EWWWWWW!
joanpieroni2 at 8:20PM on 12/15/08
If I'm not mistaken, I've seen turkey "ham" (was it Jenny-O?). Since there is also turkey "bacon", I reckon the idea of turkey "prosciutto" is not as far-fetched as it may seem. I don't think I've ever encountered it though.
brooke29 at 8:31PM on 12/15/08
No reason why you couldn't make turkey "prosciutto." It's just a salt cure and aging process. I've made duck prosc, it's awesome. I searched google and sure enough people have done it. I don't think you'll find anyone selling it, you should just do it yourself. It's really easy. And this is the right time of year too.
simon at 11:37PM on 12/15/08
@simon do you air dry in the refrigerator? Duck prosc sounds delicious.
@jalapeno my local supermarket sells whole smoked turkeys. How are you planning to use it?
LearP at 12:11AM on 12/16/08
I'm doing a beef wellington for someone who doesn't eat pork. Normally I use prosciutto to hold in my duxelle.
jalepeno at 10:44AM on 12/16/08
Why not use bresaola?
LoCo at 11:51AM on 12/16/08
Bresaola sounds like a great idea.
@ Lear: the ideal temperature is ≤50F, although I've done it as high as 68F hanging it in my living room and it's been fine. The fridge works too, it's a bit on the cold side though, and I don't like the mingling of flavors. I have a wine fridge now which I keep set at the 45 - 50 setting, and just put it on the rack, it's perfect. I rotate it to make sure it dries evenly and gets some fresh air every day or two. Super easy.
simon at 6:02PM on 12/16/08