This is my second attempt at making prosciutto at home from my potbelly pigs. The hams weigh about 7lbs each. The fist round went great. I covered them in garlic and black pepper and then put them in a wooden box surrounded by salt on all sides with a weight on top for one month. Then i hung them for another few months. This round I skipped the garlic/pepper step to see how it would effect the flavor. Also as it was getting to be cooler fall temps i skipped putting the box in the refrigerator so as not to waste energy. It has been three weeks and I checked the hams to see if I could take them out and hang them (since the last batch was a tad too salty) and one of the hams is very green, smelly, and soft towards the hoof. The other ham is a little smelly at the incision near the hoof where i hung the pig for processing but mostly looks and smells great. Is it safe to salvage parts of these hams or is it best to toss them all together? Also does anyone have any ideas where I might have gone wrong?
