Okay, second charcuterie question in a row! So I have two hams in my basement, in trashbags, covered in a buttload of salt. Am I going to die of botulism?
So I had this pig from a local farm show up at my house, in halves, and I broke it down from there it, and froze the vast majority of it. Of course I wanted to dry cure the hams, ala prosciutto. I've been generally following recipes in (the excellent) Charcuterie
. The recipe in the book for prosciutto (prior to hanging) is 'cover in salt, put in fridge, one day per #, maybe press'. For lack of fridge space, I diverged a bit, and just put them in my 60F basement. This seems pretty in-line with traditional preparation, but I've started to second guess my decision...
I've found lots of recipes for internet people curing their hams outside of a fridge, but they tend to use curing salt (which I did not use). I've also found plenty of recipes of other internet people curing their hams without curing salt, but in their fridge. And therein lies my paranoia.
I've been removing the liquid that's come out, keeping everything pretty sanitary, changing the bags, and daily ensuring total coverage of salt, with new salt, in every crevice. They definitely don't smell awful (they smell like meat, not rotting meat) but I know that's not a sure sign. I'm willing to get the meat tested (which is a thing, I think) before I eat them, if it comes to it. Anywa, in the meantime, please talk me down and tell me the hams are probably fine!