Recent content by aechavar

Yes, the greyish part was sitting down. I did not move it for some days because I was away. Skewer test fine, no slime.

Hello, I just left a 2 kg piece of ham on my fridge with curing salt mixture, the same proportions that I have been using for the last roast that I’ve had. I’ve been Away for a few days, and I noticed a brownish color/greenish and some parts of my Meat.however, Other parts we’re pink and when...

Finally I decided to keep on going and this was the result of my roast. I am happy to show you that my roast went really well, and ended up really tasty. I will take him to account for next time the concentration of my nitrate

Thank you everybody

This is the package of curing salt used. It’s food grade and made by a reputable brand.

Taking this into account, it would not be worrysome to finish my first ham and take note of corrections for future times?

Here is the label of the product. It is 12% nitrite, sorry for writing down Nítrate. It’s in spanish, but is a food product and it’s manufactures by a recognized brand in my country.

2 pounds

Hello guys, First time here. Today I decided to make my first ham. I do not have any experience, so I based on YouTube videos. I bought pink curing salt #1, but I did not realize that it is 12% and not 6.25% as I have seen on various other posts. I Am worried that I added 2.7 gr to my pork, not...

Hello guys, today was my first time making a ham. I do not have any experience on curing meats so I based on YouTube videos. I bought pink curing salt, #1 type, but I just saw that the package stated "12% nítrate curing salt" instead of 6.25% "standard" nítrate quantity that I have seen on other...