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  1. D

    Mould on Ham

    I will let you know what happens
  2. 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
  3. 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
  4. 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.
  5. D

    Hello from Guernsey,Channel Islands

    I live on a small Island of the coast of France
  6. 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
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