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Recent content by aechavar

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    Safe to eat? Ham

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

    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...
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    First curing accident

    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
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    First curing accident

    Thank you everybody
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    First curing accident

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

    Taking this into account, it would not be worrysome to finish my first ham and take note of corrections for future times?
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    First time Ham and excess pink salt #1

    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.
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    First curing accident

    2 pounds
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    First curing accident

    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...
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    First time Ham and excess pink salt #1

    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...
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