this is a mortadella from blackberry farms. its really good.
before the ham is cured we remove the fimir bone without cutting into the meat. not a easy task but it prevents the ham from rotting from the inside and the cure is absorbed more.
I also started a speck ham this week. This is a italian ham that is cured with juniper and loads of black pepper its then smoked and dried for 7-8 months.
so our meat case has been running around 40-50 percent humidity. all our salami was drying way too fast sometimes causing case hardening. I recently had a humidifier installed at the top of the case. now we have a consistant 70 percent humidity. which helps with proper drying but also the beautiful mold!
before the ham is cured we remove the fimir bone without cutting into the meat. not a easy task but it prevents the ham from rotting from the inside and the cure is absorbed more.
I also started a speck ham this week. This is a italian ham that is cured with juniper and loads of black pepper its then smoked and dried for 7-8 months.
so our meat case has been running around 40-50 percent humidity. all our salami was drying way too fast sometimes causing case hardening. I recently had a humidifier installed at the top of the case. now we have a consistant 70 percent humidity. which helps with proper drying but also the beautiful mold!
No comments:
Post a Comment