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Katie_Jo on
Venison Ham – harvested in Central Texas, and has been curing since January. Two whole back legs of a whitetail.
This was a “Mocetta” cure. We used a lot of picked juniper berries from our property as well. It smells amazing!
We have cured meats before, but usually small sized venison football hams wet method.
These hams are in our cooler, and I’m wondering if anyone has done something similar. Does the mold look concerning? Here is a photo of the recipe as well.
Next time just put mold600 . Better luck next time. These one are wasted
Consistent-Course534 on
I don’t know shit about mold safety but this looks scary
Crafty-Nature773 on
It’ll scrape off! Keep scraping till it’s gone and see what’s left. Not ideal but may rescue something!
Otto_Von_Waffle on
It’s probably way too humid in there, the mold doesn’t look terrible, scrub it away, rinse with vinegar, check how dry your ham is under and get a dehumidifier for the curing chamber.
Magikarp-3000 on
For the love of god please dont just scrub it off without removing the outer layers, micelium goes fairly deep in and is what contains most micotoxins. I would remove at least 2.5 cm of outer layer to be safe
gpuyy on
Wipe the mold down OP!
White and green are fine, black means Chuck it out!
Also fuzzy mold needs to be kept under control better with regular monitoring / wiping down with a light vinegar solution.
What temp and humidity you curing at?
psychoholica on
Mine only had a small amount of mold and vinegar did nothing to stop it. Sadly that looks junk to me.
nikkos350 on
I have successfully cured two venison hindquarters and after salting and lightly cold smoking them I simply wrapped them in cheesecloth and hung them in the rafters of my garage until they reached the desired weight through water loss. No mold and absolutely delicious. Good luck! Please post again when the process is complete.
degustibus_il on
The ham looks good, the mold less so.
I agree that it could be scrubbed off with vinegar and you could eat the ham.
The problem, in my opinion, will be flavor. That bluish mold leaves am unpleasant flavor (very different from white mold – penicillium nalgiovensis) which usually does not wash away with the vinegar. Unfortunate experience…
Still, it’s worth a shot. Let us know!
JoshB685 on
I by are they moldy?? Are they supposed to get moldy?
12 Comments
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Venison Ham – harvested in Central Texas, and has been curing since January. Two whole back legs of a whitetail.
This was a “Mocetta” cure. We used a lot of picked juniper berries from our property as well. It smells amazing!
We have cured meats before, but usually small sized venison football hams wet method.
These hams are in our cooler, and I’m wondering if anyone has done something similar. Does the mold look concerning? Here is a photo of the recipe as well.
https://preview.redd.it/g606fx6iewfd1.png?width=3024&format=png&auto=webp&s=e22b5396ae127308a55bfdd62d2d78aa4f33d7c3
Next time just put mold600 . Better luck next time. These one are wasted
I don’t know shit about mold safety but this looks scary
It’ll scrape off! Keep scraping till it’s gone and see what’s left. Not ideal but may rescue something!
It’s probably way too humid in there, the mold doesn’t look terrible, scrub it away, rinse with vinegar, check how dry your ham is under and get a dehumidifier for the curing chamber.
For the love of god please dont just scrub it off without removing the outer layers, micelium goes fairly deep in and is what contains most micotoxins. I would remove at least 2.5 cm of outer layer to be safe
Wipe the mold down OP!
White and green are fine, black means Chuck it out!
Also fuzzy mold needs to be kept under control better with regular monitoring / wiping down with a light vinegar solution.
What temp and humidity you curing at?
Mine only had a small amount of mold and vinegar did nothing to stop it. Sadly that looks junk to me.
I have successfully cured two venison hindquarters and after salting and lightly cold smoking them I simply wrapped them in cheesecloth and hung them in the rafters of my garage until they reached the desired weight through water loss. No mold and absolutely delicious. Good luck! Please post again when the process is complete.
The ham looks good, the mold less so.
I agree that it could be scrubbed off with vinegar and you could eat the ham.
The problem, in my opinion, will be flavor. That bluish mold leaves am unpleasant flavor (very different from white mold – penicillium nalgiovensis) which usually does not wash away with the vinegar. Unfortunate experience…
Still, it’s worth a shot. Let us know!
I by are they moldy?? Are they supposed to get moldy?