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Z
Wet Cured Pork Leg/Ham Browning
I've had a pork leg completely submersed in a cooler for 15 days in a brine (cure #1); was also injected originally. Just removed it and noticed portions appear to be "not yet cured" as you can see from the image.. firm pink in one area, spongy grey in another. Doesn't smell bad or rotted...- Zander
- Thread
- Replies: 19
- Forum: Food Safety
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