lamb prosciutto

[bluc]

My lamb proscuitto now is at 37% after 3months and it has a fair amount of green mould. What is best way to remove the mould and sugna? scrape then brush then wipe down with vinegar? Plan to debone and slice on deli slicer Thanks in advance will post some pics later today when I start cleaning it up.

Edit:added photo

[redzed]

Equal weight lard and rice flour. White pepper is also added, but in traditional hams it was to keep flies away. It's not necessary in a chamber.

[bluc]

At 32% i cut into it. Waaaaay to wet. Was bone in No sign of rot or bad mold. Would have heen awesome if I left it to 38-40% . Wrapped chunks and will continue drying.

[bluc]

i cut into it. At 32%loss waaaay to wet. Everything i read says 30-35% I reakon 40. Coppa is good at 35% but this is way to soft. No photos too peeved..