Catering an event today and I don’t like the look of this.
by Weferdes
17 Comments
itmecrumbum
that’s a fuckin’ hole.
hemiones
I looks to me like somebody sampled little pieces for themselves and left a cone shape behind. I assume the ragged bits are from the tip of whatever knife they used.
Dwagner6
Your slicer needs to be sharpened
Ju3tAc00ldugg
a dull blade was used to cut it previously and the grinding against the preserved fat and muscle fiber leaves those “peaks” in the product. used to work at a deli and when our blades got dull this would happen to any salami or hard preserved meats.
CanadianSherlock
Nothing. The problem is with your slicer
9gagsuckz
It honestly just looks dry af. How long has this piece been opened?
Global_Union3771
Yeah it looks like the pull tear you’re showing is mix of differing pressure and speed through that part of the slice. Run a few passes with light, even pressure and it should even back out and get you a smooth face again
spatosmg
dull knife is not cutting but ripping the meat
Greedy_Line4090
If you did this (made the hole in this prosciutto) on a slicer my bet is too much/uneven pressure was applied to the meat as it was sliced.
If this was done with a knife, it looks like the knife may have been dull (creating a sawing motion), or the cuts were not made the whole length of the cut face.
That fibrous tearing in the middle of the hole can occur if you try and slice a real thick slice and you’ll see the slab start to stretch as you get to the middle of the leg. That stretching will cause the tear.
All in all nothing is wrong with it, it looks delicious. Just have to refine the slicing technique.
One thing I used to do (I know a lot of people will frown on this) is freeze that bad boy and then it slices so thin and silky you can read a newspaper through the slice. I’ve cured, sliced, eaten and served hundreds of pounds of cured meats, maybe thousands, and I’ve never ran into problems with quality after freezing unsliced prosciutto.
xXAlphaCueXx
It’s your slicer, not your prosciutto.
bollocksgrenade
Even if your slicer is sharp, you have to let it do the work. Do not push the prosciutto through the slicer.
Weferdes
Thanks for the insight everyone. Pretty sure I may have just been being hasty and inconsistent. Was an early morning. Boards turned out beautiful and the customer was very happy. Thanks again!
beautifulPrisms
Are you using a wood saw to cut it?
BanBan-70
It is getting dry. Best way to preserving is saving the fat from initial slices and use it to cover the recen cut. Put a cloth on top to cover it.
royalefreewolf
It’s not in ma belly
mrfrau
Not completely cooled/warmed?
Mrpanders
its fine, just need a sharper blade, we cut shit tons of this stuff at my last job and that happened near the end of the week a good bit
17 Comments
that’s a fuckin’ hole.
I looks to me like somebody sampled little pieces for themselves and left a cone shape behind. I assume the ragged bits are from the tip of whatever knife they used.
Your slicer needs to be sharpened
a dull blade was used to cut it previously and the grinding against the preserved fat and muscle fiber leaves those “peaks” in the product. used to work at a deli and when our blades got dull this would happen to any salami or hard preserved meats.
Nothing. The problem is with your slicer
It honestly just looks dry af. How long has this piece been opened?
Yeah it looks like the pull tear you’re showing is mix of differing pressure and speed through that part of the slice. Run a few passes with light, even pressure and it should even back out and get you a smooth face again
dull knife is not cutting but ripping the meat
If you did this (made the hole in this prosciutto) on a slicer my bet is too much/uneven pressure was applied to the meat as it was sliced.
If this was done with a knife, it looks like the knife may have been dull (creating a sawing motion), or the cuts were not made the whole length of the cut face.
That fibrous tearing in the middle of the hole can occur if you try and slice a real thick slice and you’ll see the slab start to stretch as you get to the middle of the leg. That stretching will cause the tear.
All in all nothing is wrong with it, it looks delicious. Just have to refine the slicing technique.
One thing I used to do (I know a lot of people will frown on this) is freeze that bad boy and then it slices so thin and silky you can read a newspaper through the slice. I’ve cured, sliced, eaten and served hundreds of pounds of cured meats, maybe thousands, and I’ve never ran into problems with quality after freezing unsliced prosciutto.
It’s your slicer, not your prosciutto.
Even if your slicer is sharp, you have to let it do the work. Do not push the prosciutto through the slicer.
Thanks for the insight everyone. Pretty sure I may have just been being hasty and inconsistent. Was an early morning. Boards turned out beautiful and the customer was very happy. Thanks again!
Are you using a wood saw to cut it?
It is getting dry. Best way to preserving is saving the fat from initial slices and use it to cover the recen cut. Put a cloth on top to cover it.
It’s not in ma belly
Not completely cooled/warmed?
its fine, just need a sharper blade, we cut shit tons of this stuff at my last job and that happened near the end of the week a good bit