Storing Lamb Prosciutto once cut into

[rumgo]

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

 

[indaswamp]

You won't be able to smell if there are toxins from pathogenic bacteria, but you will be able to smell the products from spoilage bacteria. After you cut into it, you can coat the cut area of exposed meat with a mixture of olive oil and butter, cover with cheese cloth and tie in place.