Comments on: Goat Ham, Anyone?

By: Ben Zvan

Ben Zvan — Fri, 16 Dec 2011 22:47:06 +0000

Is it supposed to get fuzzy during the curing phase with the salt rub?

By: Prosciutto di capra piccolo - two ways - Eat the Pig | Eat the Pig

Prosciutto di capra piccolo - two ways - Eat the Pig | Eat the Pig — Thu, 27 Oct 2011 03:44:43 +0000

[...] which loosely translates to “mountain spices”. You can read a great blog post by Hank Shaw about his foray into making this little treat, but I decided to stray a bit with the spices, coming [...]

By: Hank Shaw

Hank Shaw — Tue, 26 Apr 2011 00:21:10 +0000

Tina: I have a humidifier set up in an old fridge that has a temperature regular on it. Keeps the humidity to about 70 percent. Works like a charm!

By: tina

tina — Tue, 26 Apr 2011 00:17:16 +0000

btw~
what kind of setup do you have for hanging your hams? we have always had the problem of getting the proper humidity. a friend makes us a basque ham every year but it stays in the susanville area until around december so it gets proper humidity.

By: tina

tina — Tue, 26 Apr 2011 00:13:06 +0000

for a taste of your Mocetta, i will gladly share my deli-size meat slicer with you!
we’re just down the road a bit in the “nut tree” valley

looking forward to giving this a try…i have a goat who keeps escaping….

By: travellerev

travellerev — Sat, 12 Jun 2010 03:25:00 +0000

Oh my God,

just discovered your site. I live in New Zealand and it is winter over here. Ideal circumstances for me to make ham and air dried sausages. The right temperature and humidity for at least three-four months of the year. I have just started this drying melarky and I am waiting eagerly for my first batch of Chorizo to loose their last excess liquid (200 ml to go) and they smell divine and my first batch of Prosciutto is just about ready to be air cured. I just found a great source for goat and just googled goat ham and you turned up. Also I googled Alpine herbs and spices and found this link. http://www.swissalpineherbs.ch/en/produkte/bio_kraeutermischungen.php. Hope it helps.

I’m sure am going to try your ham.

Cheers

By: Eddie

Eddie — Wed, 05 Aug 2009 23:24:04 +0000

Hank: Yeah, repeat what everyone else said about “hero”. The comments about higher humidity being *good* for the cure is making me reconsider whether I couldn’t do this in my apartment in San Francisco….assuming I can keep the temperature low enough.

The nitrate is critical to prevent botulism (IIRC) takeover, I assume?

By: hank

hank — Sun, 02 Aug 2009 17:31:45 +0000

Peter: Temp and humidity are pretty important here, and of the two humidity is the most important. You REALLY need to watch or the ham will dry out fast.

By: Peter

Peter — Thu, 30 Jul 2009 23:30:45 +0000

I would totally go halfsies on the slicer with you, but the whole mailing it back and forth thing might get cumbersome. My latest batch of duck prosciutto was so good that a guest also thought it was jamón. If only I had a basement I would be doing this right away. How exacting do you think one needs to be with temp and humidity?