Anybody had luck making beef prosciutto? What cuts do you use? Since I keep kosher I can only use cuts from the front half of the animal. If not beef, any other alternative options from pork?
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johnec00 I’m pretty sure we used eye round as well. I don’t have the recipes anymore. But to satisfy the OP, I wonder what other cut you could use. I shall consult my reference material!
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Great question. I never even imagined such a thing until now. I got nothing to offer, but I did learn about bresaola for the first time. That's why I love this place.
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I don't know exactly what animals are kosher, but I think duck is. Eric at two guys and a cooler has a nice recipe for duck prosciutto. He wraps in collagen sheets which may be non-kosher, but it can be replaced by a product from the sausage maker called "dry aging steak wraps" which are used to dry in a regular refrigerator. I think they are vegetable.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
It occured to me as I was typing a comment to SheilaAnn above that you (the OP) did not actually say you were asking about dry cured prosciutto. Prosciutto cotto is pork leg salted for several days with spices of some sort then desalted and cooked by boiling. If that sort of prosciutto is what you are asking about, beef brisket, chuck underblade, or other front quarter beef cut could be used. Very close to corned beef (without the nitrite cure) at that point.
Beef prosciutto
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