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Hi there, We're new to smoking our pork and had a question about the slightly "cloudy" brine we have down in the basement (my partner thinks it's fine and is just some fat rising up, while I am concerned it might not be ok).... so I thought I'd post a question... and we had to sign up to post...

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...