- Dec 23, 2016
- 1
- 10
Hi all,
I have tried my hand at dry curing ham. I had a pig butchered and read any number of recipes and instructions until I found the common ground. And I had no problems with spoilage or anything like that and the product is edible, but the taste leaves quite a bit to be desired. Especially the fat layer has absorbed/developed flavors/smells that are not spoilage, but still not good.
Does anyone have any tips on how to avoid that? Short of moving to Parma for their air, that is :)
I am in Missouri and in order to have temperature control I did the curing and the drying in a fridge.
Thanks!
Susanne
I have tried my hand at dry curing ham. I had a pig butchered and read any number of recipes and instructions until I found the common ground. And I had no problems with spoilage or anything like that and the product is edible, but the taste leaves quite a bit to be desired. Especially the fat layer has absorbed/developed flavors/smells that are not spoilage, but still not good.
Does anyone have any tips on how to avoid that? Short of moving to Parma for their air, that is :)
I am in Missouri and in order to have temperature control I did the curing and the drying in a fridge.
Thanks!
Susanne
