Advice again please!

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Advice again please!

Postby Lurch and his tribe » Tue Apr 25, 2006 6:04 pm

Ok so my parma ham has had its 30 days today so I have unwrapped gently rinsed and its drying in a drafty spot. I have a few questions tho! the meat seemed very soft still and moist, is this normal it also still had cure around it where in the first phase the cure had all but vanished.

The meat smells only of the ground pepper and I can smell nothing else. The meat has all turned darkand in the small pocke on it this shows that its gone into the flesh some way.

Whats do u usggest folks hang it and see? more time in some more sure or just salt? or is it best to boil or maybe even dispose.

Cheers in advance for your help.
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Postby Paul Kribs » Tue Apr 25, 2006 7:43 pm

Lurch and his tribe

The meat will be soft after the second cure. It has been effectively sitting in moisture for a month. You now have to dry it after washing. Leave it for at least 3 hours in a draughty area after patting it dry. Preferably longer. Then proceed as per the recipe. You don't say what cut of meat you are using, but I would suggest that all seems well at present, especially that the meat has turned darker, thus suggesting thst osmosis has taken place and the cure has entered the meat and moisture has exuded. After drying, just cover the exposed meat with lard and black pepper. The skin and meat will soon harden up.

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Postby Lurch and his tribe » Wed Apr 26, 2006 12:33 pm

Hi Paul,

Sounds from your post as thought all is progressing well then. :D
The meat im curing is a landracexblack something that was raised organically. The peice itself is a 2.87kilo joint taken from the hind.
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Postby Paul Kribs » Wed Apr 26, 2006 1:39 pm

Yep, sounds OK so far.

You're some way in front of me, I am attempting a whole leg, bone in and trotter on. It weighed 6.5 kg and came from a free-range Large White. I cut it long and then removed the pelvic bone to expose the ball of the femur and then trimmed it all nice and pretty. I was in a bit of a quandry as to how much cure to give it, bearing in mind there is the bone to consider. In the end I went with the full amount for the whole weight. Just hope it works out well. I expect I will have to do a bit of fridge 'juggling' as the weather warms up.

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Postby Lurch and his tribe » Wed Apr 26, 2006 3:17 pm

I have left myself a large bone in joint in the freezer. Its weight tho is a massive 9.7 kilo's so I plan to leave it there until I have done several smaller joints and have some confidence.

I also have a hanging issue because my dogs cant be trusted (lurchers are amazing theives) thus I can only hang my meat when Im about so it will have to spend a large amount of time in the fridge also.

I didnt have lard to hand last night so I will be applying that to the meat tonight. What mix between black pepper and lard should i be looking for?
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Postby Paul Kribs » Wed Apr 26, 2006 4:36 pm

As long as you cover all the exposed meat areas with lard, it doesn't matter how much cracked black pepper you put on so long as there is some... it's there to deter flies etc, and gets washed/wiped off along with the lard.

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