Friday, March 23, 2012
Ham Processing Update - The Hanging Hams
After three months in the refrigerator it was time to once again remove the hams, wash them and remove the natural mold that will collect on it. Underneath, all pretty and pink. At this point you test for the bone sour by inserting the long thermometer down next to the bone, pulling it out and checking for any bad smells. No bone sour!
They will go back into the fridge for another couple of weeks. They will be wrapped and hung until ready to eat.