Duck prosciutto suspect mould

Air dried cured Meat Techniques

Duck prosciutto suspect mould

Postby jt196 » Mon Nov 18, 2013 8:02 pm

Hi All - my first post here so thanks for letting me in!

I've made some duck prosciutto. It's my second ever cure, so could you please help me identify whether that mould is something I can wipe off or I should just chuck them away.

The breasts were hanging in quite high humidity (around 80-85%) for a couple of weeks when I was using a wine fridge as a curing chamber (not a good idea), so I'm a bit suspect they've gone a bit wonky.

Image

What say thee???
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Re: Duck prosciutto suspect mould

Postby BriCan » Tue Nov 19, 2013 4:57 am

First things first --- Welcome

Second thing --- you said you cured the said breast --- question is how?

I downloaded the picture and ad a butchers as close as I could -- its iffy -- but if it was me I would rinse/wash under lukewarm water the wash down with white vinegar -- rinse under cold water then pat dry

Re-hand in a cool airy place humidity need to be about 65% - 70%

At 80-85% you have too much moisture in the air and you have seen the results -- I have this problem sometimes when I use my coolers at work

80-85% humidity is normally used for fermenting products -- such as salami's and sausages

65% - 70% humidity is normally used for drying purposes

HTH
But what do I know
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