DSC04331It doesn’t get much easier than cutting and laying slices of prosciutto on dehydrator trays and letting them turn to jerky. However, the flavor and texture will make you run for more  – and not tell you’re family you’ve dehydrated another batch. This treat has a the crispy salty satisfaction that makes chips so desirable.

To make prosciutto jerky simply cut prosciutto into strips with scissors and lay them directly on the dehydrator trays. Choosing the proper prosciutto means selecting ingredients that do not contain inferior ingredients such as preservatives, chemicals and sugars.

Prosciutto is made from select ham shanks that have soaked in a brine, usually around 10 days, then dried for roughly a year. Different companies choose different variations to the process giving each a flavor all their own. Due to cost, quality and availability we source ours from Costco where they carry a product that is surprisingly clean of chemical and preservative additives.

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*Nourishing Plot is written by a mom whose son has been delivered from the effects of autism (asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.

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2 Responses to Prosciutto Jerky

  1. mindylevine says:

    How long do you put it into the dehydrator for? Thank you!!!

    • Becky Plotner says:

      Not long. Depends on your temperature/humidity/prosciutto. Remember you eat prosciutto as is before you make it into jerky so if it’s not done long enough there’s no harm.

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