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H
White precipitate at bottom of brine container
I suspect you're right that the addition of undissolved salt caused additional salt to precipitate out of solution due to the saturation from other solutes coming out of the ham itself. Looked scary but ultimately made a delicious ham!- HORNEZD
- Post #4
- Forum: Food Safety
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H
White precipitate at bottom of brine container
I have an 18# ham in a wet brine for thanksgiving presently. I used, and have in the past, this formula for the brine solution using distilled water: https://amazingribs.com/tested-recipes/pork-recipes/wet-cured-smoked-ham-recipe/ I did add some spices and brown sugar to the solution (and...- HORNEZD
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- Replies: 3
- Forum: Food Safety
