ham curing problem.

[glued2it]

I've made a few hams and used shoulders. I've been real pleased them so far.
This time I chose a butt. I'm not sure if it's the cut that made this happen or what.

Since I put it in the brine pot I haven't messed with it. Today I went to give a look. To my surprise it floated a little and was not completely submerged. Just a small portion of it broke the surface of the brine.
I'm concerned about danger issues.It didn't appear to have any problems.
That portion of the meat was exposed to brine before surfacing and the container has been closed the whole time.
Brine solution is at 33° (next to beer keg)

I flipped it and it seems to be staying submerged.

Any issue's Ya'll might know of?

 

[bbq bubba]

as long as you had a sealed container i think you'd be fine.........

 

[t-bone tim]

hey Glued2it with your brine at that temp and the container covered , you shouldn't have any concerns , place something heavy on top such as a sterilized rock or a ceramic plate with a weight on it , to keep it submerged , remember the pics when you smoke it

, Tim.

 

[glued2it]

yea it seems to be okay. I didn't want it to ruined for T-Day. so I asked in case Somebody knew something I didn't. I was going to smoke wed. But it's going to be too cold So I'm doing it tomorrow. I got it soaking in clean water to pull the salt now. Just changed the water about 20min. ago.


Thanks Tim!

 

[mossymo]

Let us know how it goes and is that beer keg tapped yet !!!

 

[glued2it]

Kegs always tapped!