I just wanted to firstly say, great forum. Its a wealth of knowledge i've been looking for a while.
So I also wanted to beg for help. This is my second time ive done ham and things went a bit worse than the first time. The problem is similar to [url=http://forum.sausagemaking.org/viewtopic.php?p=90115#90115]my breciola[/url] that was done at the same time and seems to not have poisoned me, despite the mold.
So the process was coat the exposed areas of the pork with a mix of pepper, ground juniper, salt and the curing salt (I dont have the exact ratios here). We then put it in a tub of salt with pressure for a month and then air dried in a garage for 3-6 months. Conditions were Australian winter...so maybe 15C and 40-50% humidity. Sub optimal but OK.
However the second one I vinegar washed again and carved about 1cm off all faces and it came out like below: Taste of the outer sections was good, slightly creamy but like prochuto (as was the aim).Smell, slightly musty but not too bad. I have eaten a bit of it a couple of times and not been sick.
Does anyone have any suggestions here? or advice?