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Without the addition of any nitrates, but with about 1 or 2 months sitting in the cure (my curing fridge wasnt ready), and then about 2-3 months curing. I think the error I made was that the curing happened above 70% RH. I was away for the final 4-5 weeks that it was curing as well so I cant say how the humidity was for that period obviously.
That green mould concerns me, it doesn’t smell particularly amazing either. It has a strong mushroom smell. I’m doing a tiny tiny taste test at the moment and it tastes okay but I am waiting in case I end up poisoning myself.
randomvis on
Baa….d.
randomvis on
You should leave it to the experts
dob_bobbs on
It does look rank but the inside looks fine. Maybe occasional washing with vinegar or similar would have helped here. I’d probably eat that tbh, though not the casing 😀
Edit: this is not medical advice, I am the human dustbin, I’ve never had food-poisoning in my life, take anything I say on the subject with a pinch of salt.
RickMyLing on
I know from curing Italian sausage that white and green mould is ok but black is bad.. looks black..
obaananana on
On first look. Is this guy showing of his pet rock
thelizardlarry on
How does it smell? The last time I had 3d colored mold like that it smelled like alien gasoline when I opened it up.
PerfectlySoggy on
Personally, I wouldn’t eat that. Green mold on charcuterie – on anything, really – concerns me.
Bloom can vary in color, but usually it’s shades of white/grey/beige. When you start seeing green, blue, pink, etc, it gets dangerous.
Lazy_Candidate_161 on
The second photo does look more promising than the first one!
Chemical-Arm-154 on
You do you but the mold does look concerning. Humans are resilient though so if it doesn’t kill you this time, it doesn’t mean that it won’t.
Wyndo on
My job is literraly working with charcuterie, and let me tell you black mold (especially with this uneven texture) is not a good sign, it can mean there was an excess of humidity and depending on the parameters, it can alter taste but also make the meat unsuitable for consumption.
I would not eat it, even if the taste is somewhat okay, especially after looking at the second picture, this looks done and wasn’t dried properly.
Hasbro-Settler on
I would be all over that my friend, looks absolutely delicious
fripp_wells on
I thought it was a granite necklace.
SkirMernet on
Yeah, this is why people used to die a lot before food standards became a thing.
This’ll fuck you up. Don’t eat this.
samuelgato on
Way too much humidity in the curing chamber
Undercover_in_SF on
I’m not a member of this sub, but the algorithm decided I would like it.
At first glance, I thought this was /r/plumbing and someone pulled that out of their drain!
Armegedan121 on
Get some cultures growing off that bad boy.
swampy_pillow on
I dunno why this is on my FYP but its making me gag
Tronkfool on
OP? You did the died of death yet?
Wild_Cycle_7956 on
Mope
Desperate-Concern-81 on
Oh god .. that’s a throw away and learn lesson piece.
Erd4 on
RemindMe! 20 hours
BBQFatty on
Hell
No
imisswhatredditwas on
Try duck prosciutto first, or a flat pancetta they’re real easy and cure pretty quick
27 Comments
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I’m not so convinced that I have had success here. I pretty much followed this guys guide: [https://gastrochemist.com/winter-cured-lamb-prosciutto/](https://gastrochemist.com/winter-cured-lamb-prosciutto/)
Without the addition of any nitrates, but with about 1 or 2 months sitting in the cure (my curing fridge wasnt ready), and then about 2-3 months curing. I think the error I made was that the curing happened above 70% RH. I was away for the final 4-5 weeks that it was curing as well so I cant say how the humidity was for that period obviously.
That green mould concerns me, it doesn’t smell particularly amazing either. It has a strong mushroom smell. I’m doing a tiny tiny taste test at the moment and it tastes okay but I am waiting in case I end up poisoning myself.
Baa….d.
You should leave it to the experts
It does look rank but the inside looks fine. Maybe occasional washing with vinegar or similar would have helped here. I’d probably eat that tbh, though not the casing 😀
Edit: this is not medical advice, I am the human dustbin, I’ve never had food-poisoning in my life, take anything I say on the subject with a pinch of salt.
I know from curing Italian sausage that white and green mould is ok but black is bad.. looks black..
On first look. Is this guy showing of his pet rock
How does it smell? The last time I had 3d colored mold like that it smelled like alien gasoline when I opened it up.
Personally, I wouldn’t eat that. Green mold on charcuterie – on anything, really – concerns me.
Bloom can vary in color, but usually it’s shades of white/grey/beige. When you start seeing green, blue, pink, etc, it gets dangerous.
The second photo does look more promising than the first one!
You do you but the mold does look concerning. Humans are resilient though so if it doesn’t kill you this time, it doesn’t mean that it won’t.
My job is literraly working with charcuterie, and let me tell you black mold (especially with this uneven texture) is not a good sign, it can mean there was an excess of humidity and depending on the parameters, it can alter taste but also make the meat unsuitable for consumption.
I would not eat it, even if the taste is somewhat okay, especially after looking at the second picture, this looks done and wasn’t dried properly.
I would be all over that my friend, looks absolutely delicious
I thought it was a granite necklace.
Yeah, this is why people used to die a lot before food standards became a thing.
This’ll fuck you up. Don’t eat this.
Way too much humidity in the curing chamber
I’m not a member of this sub, but the algorithm decided I would like it.
At first glance, I thought this was /r/plumbing and someone pulled that out of their drain!
Get some cultures growing off that bad boy.
I dunno why this is on my FYP but its making me gag
OP? You did the died of death yet?
Mope
Oh god .. that’s a throw away and learn lesson piece.
RemindMe! 20 hours
Hell
No
Try duck prosciutto first, or a flat pancetta they’re real easy and cure pretty quick
lol nah
That’s gonna be a ‘no’ from me, dawg.