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Prosciutto attempt #1 - Page 3

post #41 of 55
Thread Starter 

I'll have to apologize for mislabelling the post...

 

could a moderator change the title of the thread to "pressed, salted ham of no particular style or regional affiliation attempt #1"

 

thank you...

post #42 of 55
Quote:
Originally Posted by CDN offroader View Post
 

I'll have to apologize for mislabelling the post...

 

could a moderator change the title of the thread to "pressed, salted ham of no particular style or regional affiliation attempt #1"

 

thank you...


hahahahahahaha

post #43 of 55
CDN offroader,


How is that prosciutto coming along?
post #44 of 55
Thread Starter 

Coming along nicely from the look of things. Nice white mold growing, smells good, good color. I'll try and get a pic when I go down to check on the salamis and chourico. 

post #45 of 55
Have you used mold culture or is just from good airborne spores?

Looking forward to pics.
post #46 of 55
Thread Starter 

Gave it a little spray of mold 600. It was growing white mold before, but i had wiped it off with vinegar. Gave it the spray to be on the safe side. After seeing some pics recently of a famous salami shop in New York City showing pics of their salamis covered in white/green/black/tan molds, I am less concerned than I was about it. Anyways, original post updated with a newer pic. 

post #47 of 55
Thread Starter 

So, I must sadly report that the prosciutto started to seperate along the bone and muscle, allowing blue/black mold to grow in where i couldn't inspect/clean it. It didn't get very deep(lbout half an inch) but I decided to cut my losses before it got out of hand and ruined completely. I cut well around the molded bit, deboned and threw on the smoker, ending up with an oversalted ham. Forgot to do a desalination. Probably end up using it in pea soups over the winter. :th_crybaby2:

 

Anyways, not 100%sure what the problem was. Temp/humidity was ok, exposed ends had been larded, not sure if they had to be relarded at some point? O well, I'll read up some more, and give it another shot later on.

post #48 of 55
Bummer! I was looking forward to the end product...
post #49 of 55
That sucks. I was pretty sure you would be out of the woods by now.

Sorry to hear this.
post #50 of 55

That does really suck to hear man.  I was looking forward to seeing how this turned out since I have been thinking of trying out some old world stuff (being Italian and all).  Gramps was the homemade guy, from wine, salami, and grapa.  

post #51 of 55

Also if you are looking for a guy place to pick up some pork and it will work out there is a guy here in MI if you are around the area, or can get it shipped.  

 

Bakers Green Acres

http://bakersgreenacres.com/?page_id=15#Farmtag

post #52 of 55
Quote:
Originally Posted by EricF517 View Post

Also if you are looking for a guy place to pick up some pork and it will work out there is a guy here in MI if you are around the area, or can get it shipped.  

Bakers Green Acres
http://bakersgreenacres.com/?page_id=15#Farmtag

Mangalitsa hog....yum.
post #53 of 55

Seems like he is doing it right as well.  Poor guy has been fighting the state since they are trying to declare his pigs feral.   Been an ongoing issue for the poor guy for years.

post #54 of 55
Quote:
Originally Posted by EricF517 View Post
 

Seems like he is doing it right as well.  Poor guy has been fighting the state since they are trying to declare his pigs feral.   Been an ongoing issue for the poor guy for years.

 

He should let them, then sell hog hunts and make more money! LOL you get a happy cleaned and dresed hog to take home.

post #55 of 55
Hi that's looking good! Will keep an eye on this thread!

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