Recent content by Stove1

Thanks for the reply! I wrote the green weight a tag attached to the ham, but I am currently out of my home country. I can find that information out if you need. A couple more questons if I may... Should I expect any white mold development at this stage? (The ham hangs near other products...

Hey Guys Fisrt time post I am working on a prosciutto and I was wondering how I can check if it is ready. I started the curing process in early june and hung it in late july (posting late November) with a layer of pork fat covering it to keep it moist. the humidity around 60%, good air flow...