parma ham help

[steptoe]

ok well i just checked my first small ham and where it was rolled tight bone out i found white firry mould growing i have trimmed it off and larded that surface now , is this ok is my question and the other is it normal that a bit of mould grows on it
i have now got a small flat piece so hoping it will be ok and do i need to put lard in the boned out hole next time

[steptoe]

well i guess no replies means i just go with what i know and i think this time i will lard the inside to and hope i don't get mould in there
good luck all and i will be starting number 3 next week i will crack this curing game
cheers
steptoe

[saucisson]

Was it camembert/brie type powdery mould or cotton wool mould? The first is Ok the second is not. If you got the latter then I would lard the inside next time.

Dave

[akesingland]

Hi Steptoe

Dont worry about surface mold at all. The concensus is a boned out piece of meat is less at risk of spoiling in a bacterial sense. However last year I tried a whole boned out leg. It did not go bad, but the void where the bone used to be was full of a dark green mold. http://forum.sausagemaking.org/viewtopi ... ght=#16742 I think Paul Kribbs has had a few problems with curing/drying rolled meats, where a void forms in the center. This is why I dry my pancetta in a sheet not rolled.

Cheers
Adam

[Fallow Buck]

I had the same problem with boned meat, so when I try it again I will ues a single unboned peice.

FB

[steptoe]

it was the cotton wool type so i chopped it out but i am also now doing mine flat and not rolled tight so i have put lard on the inside surafce to will keep you all informed but can't wait for a taster
cheers