Pork Brine Question

Discussion in 'Bacon' started by bandbtv, Mar 15, 2016.

  1. bandbtv

    bandbtv Newbie

    This is our first time with hams and bacon in a brine in the basement. After 14 days the brine looks cloudy.  My partner here says he thinks it's just some fat rising to the surface.... my concern is that it might have gone bad... i.e. was the tempo cool enough/bins clean enough etc. Any thoughts out there? Thanks so much.
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    What brine recipe did you use?

    pics would help

    What temp was the fridge

    Richie
     
    Last edited: Mar 15, 2016
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You have cure #1 or TQ in it right?

    Al
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Somewhat cloudy is normal as meat proteins and fats come out. You can also get Ropy Brine that is cloudy, slimey and forms ropes of goo when stirred and you lift the spoon. Not an huge deal but requires you dump the brine, wash the meat and container well and make a new brine. If the whole deal went south, your Nose will let you know...JJ
     

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