Scraped bones from the roast, poked with a knife in several parts. Trimmed to sample size, soak in the following brine for 8 days:
Water: 5 liters
Table salt: 2 kilograms
Saltpeter: 200 grams
Garlic: 1.5 kilograms
Scraped bones from the roast, poked with a knife in several parts. Trimmed to sample size, soak in the following brine for 8 days:
Water: 5 liters
Table salt: 2 kilograms
Saltpeter: 200 grams
Garlic: 1.5 kilograms
Remove from brine, the roast should be exposed to the wind
In the shade, for 2 hours
Then place it in a smoker, to be smoked with coconut shell or any wood that doesn't leave a strong smell
This smoking process should last until the skin of the roast appears dark and fatty
Finished smoking, wrap the prosciutto in salt
Sew it tightly, in strong American style, and place it near the fire but away from the flames
