Hi There
I was wondering if i could get some advice on what is the best approach to storing a lamb Prosciutto once cut into, which i have dryed in the fridge to 30% moisture loss without any curing agent apart from salt.
and if there is any obvious signs to look out for in terms of bad bacteria
appreciate any advice
cheers
I was wondering if i could get some advice on what is the best approach to storing a lamb Prosciutto once cut into, which i have dryed in the fridge to 30% moisture loss without any curing agent apart from salt.
and if there is any obvious signs to look out for in terms of bad bacteria
appreciate any advice
cheers