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Home Cooking

Making Prosciutto!

LocalFreshOrganic | May 28, 200807:35 PM     4

I have just completed salting my 2nd leg of fresh, wild boar from Carmel Valley and it has been dry hanging for 7 days after 1 month of salt curing. My first go round went well, and the meat was tender and edible. This leg however, has a dry, white crust forming around the lower half. Any suggestions as to how I can stave off this mold from affecting the whole prosciutto? I rinsed the leg with red wine after salt curing.

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