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I have just failed on my first parma ham. it turned out black and was hard as a bullet.

I have two further legs with the bones in due to come out of 4 weeks on salt curing. Can any one suggest a different course of action other than rub with black pepper/coriander and hang in a shed.

chuff>

Welcome

It will help the 'air dried' meat guys more if you post what you did, what you used and the method. They will then be able to give better advice.

I know the theory, but at the moment can't speak from experience.

If you detail the cure and method you used, drying temperatures and humidity ( if you know them) It will help them.

I'm sure someone will be able to solve this for you.

Phil

Thank you. I clearly failed on my first try at Parma so i would like to know from your members if they can steer me in the right direction.

I have two legs with their bones in that are coming to the end of 4 weeks of salt curing. Can anyone else suggest a different method. I dont wish to dwell on my first failed project just try another recipe.

I am unable to control any humidity in any part of my house inside or out. Cornish granite dwellings tend to be very very damp.

Please help!!!!!

I haven't done a full leg but I know what hard as a bullet is Can you give full details of the dud as Wheels suggested?

Sounds like one of those HFW recipes..

Chuff.. you say you rubbed it with black pepper and coriander...

After initial curing, it is policy to smear the flesh with lard, to retain moisture whilst maturing, and putting black pepper on the lard.. not for flavour but to repel insects during maturation. Never heard of coriander on it before.

Where did you get your recipe from? It would be helpful if you post it here.

If you use the search facility and look for parma ham you can follow some of the exploits by some of our members. They may be of help.

Regards, Paul Kribs

I would definately use lard on the exposed meat and then give it a good wrap in cheesecloth. The hardest part is trying to forget its there for 9 months or so.

I would try to hang it in a dark place in your house. after the curing, the humidity isn't too much of a factor. mine are in my cellar for a year and the humidity during the summer months is sky high in there!

Good luck!

So to recap,once I have got the legs out of the salt cure,wash off and dry.
Then rub lard into the legs and then black pepper. Wrap in a muslin and put in the cellar.

Wont a cellar be too damp for this process?

I rubbed black pepper and crushed garlic right onto the maet before i wrapped it up. The humidity in the cellar wasn't an issue because the legs are already cured. once covered in the lard and cheesecloth, the moisture isn't really having an effect on it anyway. The problem you had the frst time was that it was able to dry out too much therefor making it too solid. It is suppose to stay moist on the inside. My first one was in the cellar for 9 months (couldn't wait any longer) and the second for a litle over a year. They both turned out great.

Chris

Thanks Chris

Can I just re cap again please.

Even with a damp cellar, does the lard then seal the meat and protect the flesh from mould. My cellar like most is damp but does have some air flowing through it but not a great deal.

I have seen Hugh (RC) suspend his hams in the roof of his open barn. I dont have a barn but do you think I could hang one of the hams outside say in a tree?

Thanks for your great advice!!!!

The first time I saw HFW do it he made a camping type larder (an open sided box with flyscreens) and hung it in a pine tree in the shade.

I am no pro by any means. The problems I have about hanging in outside would be 1: racoons etc could have easy access to it, and the weather of course. how would it be protected from the rain, snow, and what about freezing?

My cellar is also very damp and like I said before I had no problems with it. But then again i could have just gotten lucky. Not sure what to tell ya. If it was me, I'd definately prefer the safety of the cellar.

Good luck
Chris

chris

one last question for you. Do I rub the pork with the lard and leave it on the meat? I guess just the same as a cross channel swimmer- to protect from the cold!!!

I would rub it in lard and hang it in the cellar, maybe put a desk fan down there to stir the air around a bit.

Dave

Yes sir! just cover all exposed areas of the ham!

Chris

I must say that I got a temp and humidity sensor which gives me the range for any period and this varied a lot in the garage. but overwinter it was generally cold.

Best idea was to hang it up in a fishnet stocking!

I also wiped off the mouldand smeared it over with the lard and kept a general eye on it.

2 monthes and fine!