Good morning I am posting this picture here in the hopes that my ham is not ruined there are two very small specks that are floating on top of the water and to be honest I’m not sure if it’s mold or just two pieces of the ham that might have broken off throughout the curing process I’m waiting to remove the ham until this afternoon when it will have reached its total curing time but considering these are the only two specs on the entire ham is this cause for worry? Or is it natural for a little bits and pieces to break off during the curing process? Thank you in advance
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12th day of curing
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Mold often appears on curing hams especially when air drying, and it is usually harmless. You are curing in a salt brine which is pretty preventative of mass mold infections on the ham itself. A little mold on the surface of the brine is sometimes seen. Just pour off surface level and continue cure. Smell is your best test. Take a sample of the brine and give it a good sniff. Nothing overly funky then good. After removal of ham and a soak smell ham itself. Nothing funky then okay. Old trick was to do the soak in water and vinegar. You can always trim off any areas you don’t like the looks of.
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I think your'e fine. As above, if it doesn't smell off (it won't be completely neutral), you're very likely fine. IN terms of a post brine soak, the only reason to do that would be to desalinate so you'd do it in plain water. BUT... what I'd do first is to slice off a bit of meat, fry it up and taste it. Too salty? Soak in plain water for 8 hours/overnight. Remove and repeat the slice, fry and taste test. Still too salty? Dump the soak water, and soak the ham in plan water again.
About right? Smoke.
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