Unexpected results.
Jan. 27th, 2005 12:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
solipsistnationAfter 12 hours beneath 50 pounds of weight, the ham has become somewhat dryer than I'd hoped. While removing the hamwhey from the curds was the point, too dry of ham is just not very pleasant, and I may have to soak this one in brine for a while to restore the essential moistness that makes pressed ham so tasty.
I guess I should have seen it coming-- yesterday there was an accident with the thermometer, and everything afterwards potentially took place at the wrong temperature, leading to suspect results. It's too bad, too, since everything up until then went so well-- the starter cultures were thriving, the rennet curdled the pork into ideal thick meaty curds that cut with ease while retaining their essential marbling. I was careful not to stir the curds too roughly, as bruqsue handling can cause them to expel the lard that gives pressed hamcheese its piquancy and texture.
So, I'm not sure what to do with this now. I've been reading the book, hoping for mention of ways to salvage failed hams, but the author seems to assume that readers will be highly skilled right off, or will just give up and throw out hours of work and gallons of ham at the slightest hint of a mistake.
I may just let this one sit for a while, pretend it's going to age properly, wax it and store it in the wine fridge anyway. The ham from the other day is about ready to put up for aging, too. Later this afternoon, I will wax the ham and put it somewhere safe to rest for 4-6 weeks. I hope it comes out okay...
I guess I should have seen it coming-- yesterday there was an accident with the thermometer, and everything afterwards potentially took place at the wrong temperature, leading to suspect results. It's too bad, too, since everything up until then went so well-- the starter cultures were thriving, the rennet curdled the pork into ideal thick meaty curds that cut with ease while retaining their essential marbling. I was careful not to stir the curds too roughly, as bruqsue handling can cause them to expel the lard that gives pressed hamcheese its piquancy and texture.
So, I'm not sure what to do with this now. I've been reading the book, hoping for mention of ways to salvage failed hams, but the author seems to assume that readers will be highly skilled right off, or will just give up and throw out hours of work and gallons of ham at the slightest hint of a mistake.
I may just let this one sit for a while, pretend it's going to age properly, wax it and store it in the wine fridge anyway. The ham from the other day is about ready to put up for aging, too. Later this afternoon, I will wax the ham and put it somewhere safe to rest for 4-6 weeks. I hope it comes out okay...
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Date: 2005-01-27 06:42 pm (UTC)(no subject)
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Date: 2005-01-27 07:05 pm (UTC)*hurk*!