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2nd attempt at ham........ 2nd fail.. - Page 2

post #21 of 23
Hi mowin, if you are having trouble with your brine, have you thought of dry curing? then it's only four things to think about, Salt, Sugar, Cure #1 and the Pork.
post #22 of 23

Maybe this was already brought up, but I didn't see it.

 

How about your injector?  I see you injected the brine into the meat, but were all pieces of the injector sanitized? Maybe a reach but if you nave the same meat injector I have, there are very hard to reach areas in one of the "needles", that could promote bacteria, if not scrubbed, and maybe boiled.  I had to buy a brush special for cleaning it

 

I would think if the meat was turning when you started you would have notice the smell then.  I know I've had 1 or 2 pieces of meat, that I tossed, even though the "date" was good, just because I didn't trust the smell, and I would rather lose the money, than make anyone sick.

post #23 of 23
Thread Starter 
Quote:
Originally Posted by Talan64 View Post

Maybe this was already brought up, but I didn't see it.

How about your injector?  I see you injected the brine into the meat, but were all pieces of the injector sanitized? Maybe a reach but if you nave the same meat injector I have, there are very hard to reach areas in one of the "needles", that could promote bacteria, if not scrubbed, and maybe boiled.  I had to buy a brush special for cleaning it

I would think if the meat was turning when you started you would have notice the smell then.  I know I've had 1 or 2 pieces of meat, that I tossed, even though the "date" was good, just because I didn't trust the smell, and I would rather lose the money, than make anyone sick.

I have a small tooth brush to clean out my injector. I remove the o-rings also to make sure there's nothing behind them. Washed and rinsed several times. I let it dry before storing, and re wash before the next use.
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