Edited by SonofCarl31 - 12/24/15 at 5:55pm
brining ham question
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No pic to look at, but did you use Cure #1 or Tender Quick, or was this just a salt brine? If no cure was used pork will turn a pale grey everywhere except where the meat rests against the container or a weight to keep submerged...if no weight was used the top may have been exposed to air. It's a good idea to roll the meat around every few days, if possible...this changes where it contacts the container, etc. If it's pink right on top, you may want to just trim that spot away. Being you injected it well, the brine should have done it's job by now.