-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Recent content by Dannymac1960
-
D
Mould on Ham
Thank you. I will scrub it with vinigar, cook it, try it myself before serving Xmas day if I do not end up withh stomach ache or any other symptons- Dannymac1960
- Post #8
- Forum: Curing
-
D
Mould on Ham
placed a leg of gammon in brine for the required 4 days per pound, smoked it for 24 hours and then left it in the fridge for a week. When I took it out of the fridge I noticed mould on it. Can I save the joint or should I dump it and try again Thanking you in advance- Dannymac1960
- Thread
- Replies: 8
- Forum: Curing
-
D
Hello from Guernsey,Channel Islands
I am a complete novice, I am looking to start of cold smoking for ham and bacon. In the summer I want to try hot smoking with the summer maçkeral.- Dannymac1960
- Post #4
- Forum: Roll Call
-
D
Hello from Guernsey,Channel Islands
I live on a small Island of the coast of France- Dannymac1960
- Thread
- Replies: 18
- Forum: Roll Call
-
D
Cured gammon
placed a leg of gammon in brine for the required 4 days per pound, smoked it for 24 hours and then left it in the fridge for a week. When I took it out of the fridge I noticed mould on it. Can I safe the joint or should I dump it and try again Thanking you in advance Danny- Dannymac1960
- Thread
- Replies: 0
- Forum: Food Safety
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
