my moldy green prosciutto

fishlessman

was getting the white mold, no problems with that, whats best to wash the geen/blue stuff off that will keep it away, vinegar or heavey salt brine

NPHuskerFL

Never got mold blue or green  only white. Can't skim off when slicing?

fishlessman

NPHuskerFL said:

Never got mold blue or green  only white. Can't skim off when slicing?

easy enough to cut around it but would be difficult to get some to eat it if they saw it.

nolaegghead

Are you keeping it wrapped in the fridge when you're not cutting on it?

fishlessman

nolaegghead said:

Are you keeping it wrapped in the fridge when you're not cutting on it?

lowest shelf in the fridge, still in cryo pack with syran wrap over cut side, cryo folded over that, stuffed back into the foil bag. its forming mostly over the fresh cut fat section.

nolaegghead

I would scrub it off with water.  Rinse the whole thing well and change the wrapping.  The spores will be everywhere.  Maybe hit with a little vinegar after rinsing.

You can buy a food safe mold inhibitor like Calcium Propionate on Amazon.  I don't know of anything laying around the house that would work - molds will grow on acidic and saline surfaces.

Darby_Crenshaw

wash it off and eat it.  grow a pair.  i thought you were from New England?

it does not need to go in the fridge, but that's ok. but take the plastic wrap off it either way.  it traps the internal moisture against the plastic.  so, you get mold.  the exterior has already dried and formed a rind, so that surface might be too dry for mold.  but when you cut it, you are exposing internal flesh.  that still has a higher moisture content.

better to leave it unprotected.  this will dry it too though.  which is why most single guys don't normally buy an entire leg of prosciutto for themselves

the only problem with buying a leg of prosciutto is that you need to eat it in a reasonable period of time.  because otherwise it will dry out where cut.  you can lop that dried part off and use it in soups of course. 

keep it in the fridge if you feel you must.  probably pretty dry in your house now in the winter too.  just keep the plastic off it.  i tried wax paper, a little olive oil, but that didn't do me any food either (dry aging, exposed cut end)

nolaegghead

Mold grows slower when it's cold.  Fishlessman is just following the instructions (recommendations) that came with it.  Don't cut the skin until you need to cut that part of the meat, cover it, refrigerate.  Says you don't need to refrigerate until you open it.  I got two of those same legs.

fishlessman

and that was my mistake, directions   wonder since mine came in at 15 pounds and seemed more moist to me from the sliced stuff ive bought that the extra moisture could be the culprit added by the covering. any ways its getting the vinegar wipe and maybe cut into three with two vacuum packed. darby, i havent turned the furnace on this winter, the coal stove has the house so dry that all the doors are working again would lemon do the same thing as vinegar in this situation

Darby_Crenshaw

i know.  just saying, you don't need to refrigerate it.

lot of people leave it out on the/a stand

fishlessman

i do understand it doesnt need refrigeration but the dog wouldnt understand and would take bites out of it

Darby_Crenshaw

just lose the plastic wrap over the cut end.

and keep the dog off the counter or the prosciutto off the floor

might be better to put the prosciutto into a large ziploc bag.  so the moisture loss is limited, but the end of the meat isn't covered tightly with plastic.  but the mold can be washed off.  USDA even says so.

i think the old italian way was to wash with vinegar or white wine

nolaegghead

This was likely a common problem in Europe a hundred years ago.

Cookbook_Chip

"Red meat's not bad for you. Blue-green meat?  Now that's bad for you". Tommy Smothers

Carolina Q

Very old meat or very new cheese?

https://www.youtube.com/watch?v=IT3BdhTyVXs