Method
1
This is a refrigerated, cooked prosciutto-style cured pork—not traditional air-dried prosciutto and not shelf-stable.
2
Use only Prague Powder #1 with 6.25% sodium nitrite, measured on a precise scale; never use Prague Powder #2 or guess the amount.
3
Mix the salt, sugar, curing salt, and pepper thoroughly.
4
Rub the mixture evenly over the pork, place it in a food-safe sealed bag, and refrigerate at 34–38°F (1–3°C) for 7 days, turning the bag daily.
5
Keep the pork refrigerated throughout; discard it if the bag leaks and the meat has been out of refrigeration, or if it develops an abnormal odor or appearance.
6
After curing, remove the pork, discard the liquid, and rinse it briefly under cold water.
7
Pat dry and place on a rack in a roasting pan.
8
Roast in a 325°F (163°C) oven until a thermometer inserted into the thickest part reads 145°F (63°C), then rest for at least 3 minutes.
9
Cool promptly, refrigerate, and slice thinly.
10
Keep refrigerated at 40°F (4°C) or colder and use within 3–4 days, or freeze.
11
Do not air-dry or store at room temperature.