ham curing problem.

Discussion in 'Pork' started by glued2it, Nov 19, 2007.

  1. glued2it

    glued2it Master of the Pit

    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?
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    as long as you had a sealed container i think you'd be fine.........[​IMG]
     
  3. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    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 [​IMG] , Tim.
     
  4. glued2it

    glued2it Master of the Pit

    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!
     
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Let us know how it goes and is that beer keg tapped yet !!!
     
  6. glued2it

    glued2it Master of the Pit

    Kegs always tapped!
     

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