I think I screwed up... advice, please?

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

I think I screwed up... advice, please?

Postby chilehed » Thu Aug 02, 2012 1:04 pm

Attempting prosciutto for the first time, I made sure to pack the gambrel slit with salt really well. But just realized that when I rinsed the salt off and hung the ham to dry, I tied the slit shut.

So since I didn't use any nitrate or nitrite, and there's no air able to get in....

Damn. It's been hanging over 30 days at 58F. What, if anything, can or should I do now? Would there be any point to opening the slit up to get air in there? Would it be possible to cut away the flesh within a certain distance and save it? Or is there already so much risk of botulism that I should pitch it?
chilehed
Registered Member
 
Posts: 18
Joined: Wed Mar 14, 2012 1:50 am

Return to Beginners

Who is online

Users browsing this forum: Google [Bot] and 2 guests