Walder's dry-cured English ham - a step by step log!
- Thread starter WalderX
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It doesn't look like the salt has drawn much liquid out the meat. When I dry cure bacon like that you normally get loads come out.
Looking forward to the drying stage. I normally keep my bacon wrapped in greaseproof in the fridge and after about 2 weeks it has noticeably dried out, by the third week if it's made it that long it is definitely well on its way to being parma ham and it's fine to eat raw. I reckon wrapped in muslin in the fridge it will dry out in no time. I know it's cured and all, but I'm still a little cautious about leaving it at room temperature.
Looking forward to the drying stage. I normally keep my bacon wrapped in greaseproof in the fridge and after about 2 weeks it has noticeably dried out, by the third week if it's made it that long it is definitely well on its way to being parma ham and it's fine to eat raw. I reckon wrapped in muslin in the fridge it will dry out in no time. I know it's cured and all, but I'm still a little cautious about leaving it at room temperature.
**UPDATE**
So last Thursday the 20 days curing stage was up so I unwrapped and washed off the remaining cure in tepid water:
I then tied it up with the butchers string just so it could be hung overnight to dry and then the next day it went into the airing cupboard for 2 days (recipe called for this, guess it kickstarts the process as it dries all the surface well).
I hung it in front of this open window upstairs overnight - I think this will be it's final drying place too because the room is not used and the window never gets direct sunlight. I can leave the window it ajar so it gets maximum airflow. I guess it is hung overnight to dry before going in the airing cupboard as putting wet meat into hot cupboard probably isn't a good idea!
I then transferred it to the airing cupboard the next day:
It is now back out of the airing cupboard and hanging in front of the window again - I will wrap it in the muslin tonight and re-string it. Will be leaving it for at least 2 months I think, but might aim for 6 or more...
So last Thursday the 20 days curing stage was up so I unwrapped and washed off the remaining cure in tepid water:
I then tied it up with the butchers string just so it could be hung overnight to dry and then the next day it went into the airing cupboard for 2 days (recipe called for this, guess it kickstarts the process as it dries all the surface well).
I hung it in front of this open window upstairs overnight - I think this will be it's final drying place too because the room is not used and the window never gets direct sunlight. I can leave the window it ajar so it gets maximum airflow. I guess it is hung overnight to dry before going in the airing cupboard as putting wet meat into hot cupboard probably isn't a good idea!
I then transferred it to the airing cupboard the next day:
It is now back out of the airing cupboard and hanging in front of the window again - I will wrap it in the muslin tonight and re-string it. Will be leaving it for at least 2 months I think, but might aim for 6 or more...
**UPDATE**
So yesterday I took the ham down, unstrung it and used a pastry brush to wash white wine vinegar over it all. A few recipes had this step, and I think it is to stop/reduce mold forming.
I then double wrapped it in muslin and re-strung it fairly simply. It's now hanging in the window again, I have also covered the window with a layer of foil as the temps were still hitting 22 degrees during the day - my thoughts are the foil should deflect the majority of the sunlight! We shall see!
So yesterday I took the ham down, unstrung it and used a pastry brush to wash white wine vinegar over it all. A few recipes had this step, and I think it is to stop/reduce mold forming.
I then double wrapped it in muslin and re-strung it fairly simply. It's now hanging in the window again, I have also covered the window with a layer of foil as the temps were still hitting 22 degrees during the day - my thoughts are the foil should deflect the majority of the sunlight! We shall see!
Man of Honour
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Looks good 
And yeah, the vinegar should help reduce mould growth. If you get any spots of it forming (check it regularly) you can give it a quick wipe with 50/50 vinegar and water to get rid.
And yeah, the vinegar should help reduce mould growth. If you get any spots of it forming (check it regularly) you can give it a quick wipe with 50/50 vinegar and water to get rid.Looks good
Cheers, yeah I should have took a pic of it before wrapping in the muslin - the 2 days in the airing cupboard really gave it a good start and the whole ham has darkened nicely and its already beginning to smell like serrano ham
Interesting stuff.
Yeah hopefully it turns out nice! Probably wont have any more updates for a month or two whilst it dries.
Just got a beer brewing kit so that's on the agenda for this weekend
might do a log for that if anyone is interested (probably lots of beer making threads on here I suspect?)
Yeah I have been advised 11 or lower but I just can't think of anywhere that I can achieve this constant now that it is summer? I should have started this at the beginning of winter! the room it is in sees max temp of 16 degrees in the day and drops to 8 or so overnight. So I might be ok?
Of course that daytime temp will go up a bit over the next few months... I will just have to keep monitoring it. If it starts to go bad on the outside then I will have to rethink and keep it cool somewhere...
No Idea
Botulism is the one to avoid. The risks of that, and anything else nasty, increases with the higher temperatures since the bacteria doesn't really grow when it's cool.
I suspect the curing process adds protection over ordinary hung meat, since the salt makes the meat less hospitable for bacteria.
You'll probably be ok. But maybe feed some to your dog before you try any yourself
You'll probably be ok. But maybe feed some to your neighbours dog before you try any yourself
Hehe nice one I will stick some in the post!
RE the ham it is smelling really good - got it hanging under the stairs as it's just too warm anywhere else. There is a fine white mould over the meat side but I'm pretty sure this is standard and am keeping it in check with vinegar water solution every couple of weeks.
RE the ham it is smelling really good - got it hanging under the stairs as it's just too warm anywhere else. There is a fine white mould over the meat side but I'm pretty sure this is standard and am keeping it in check with vinegar water solution every couple of weeks.
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The salt should prevent bacteria growth. The nitrate in the curing salt prevents botulism. The meat industry over here is very strict though, so botulism isn't such a risk as it was in the past.
Ah! I forgot about this thread!
Yeah all looks good - it's been hanging for about 6 weeks now, looks and smells like it should
I am planning to leave it for perhaps another month or two not sure really - it feels pretty firm but would rather wait until it's dried out more inside too.
Shall post some pics later today if I get time.
Yeah all looks good - it's been hanging for about 6 weeks now, looks and smells like it should
I am planning to leave it for perhaps another month or two not sure really - it feels pretty firm but would rather wait until it's dried out more inside too.
Shall post some pics later today if I get time.
fast turn around as usual lol
HA! Sorry chaps.
I think it is ready to eat... Will feed a bit to the cat and report back results soon
Soz about no reply to email dude will get on it!
HA! Sorry chaps.
I think it is ready to eat... Will feed a bit to the cat and report back results soon
Soz about no reply to email dude will get on it!
Please don't feed to your cat, some of the ingredients in your cure are toxic to them
Man of Honour
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Please don't feed to your cat, some of the ingredients in your cure are toxic to them
Do you mean the juniper berries? The amount of juniper in the finished product will be something like 0.00001% so it would almost certainly be fine. That said, as a cat owner I can see why you still wouldn't want to expose them to it if it could be avoided (though personally I think they're more likely to randomly eat things that are worse for them when they're outside doing their thing).
edit: Same for the nitrates and other things I imagine - though maybe I've missed something vital in there that is far worse for them?