Recent content by SlocombeM
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Bad or good white mold? (Photo attached)
Hi These cured sausages are 3 weeks old, I did a 12 hour fermentation as I wasn't going to be about for a while. They have been kept in a homemade arduino based curing cabinet. Which keeps the humidity between 65-80% and temp between 12-15c. All temperatures and humidity's are logged on my... -
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14 hours in, have we ruined our ham and prosciutto?
Thanks for all you help -
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14 hours in, have we ruined our ham and prosciutto?
I moved them outside when I woke up, its about 5c. I have just moved them to our fridge which is 3c. The recipe says 3 days per kilo for brine. Soak overnight before roasting. Do you think the salt box ham will be alright? Its laid on an inch of salt, surrounded in salt and compressed... -
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14 hours in, have we ruined our ham and prosciutto?
No, just salt PDV. Ham - Brined: Half Leg/Ham 2.2kg Salt PDV 2l Apple Juice 2l Cider 2kg Brown Sugar Pepper Corns - Handful Coriander Seeds - Handful Cloves - Tablespoon Bay Leaves - 2 Thyme - Bunch Zest of 2 oranges AND 3 litres of water -
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14 hours in, have we ruined our ham and prosciutto?
My wife and I just got our pig back from the butcher, she made a cider brine from a river cottage book we have. We left the brine on the kitchen side overnight to cool. Our kitchen is a steady 20c. In the morning we cut up both hams, most of which was soaked in the brine and a 1.3kg chunk was...
