Bone Sour question

[iowabbd]

I have had a ham in brine for 10 days the ham looks great but the bone looks funny and is soft. Is this normal? I can find people referring to bone sour but can't find info on what it looks like or how you know if the bone has soured? Please help don't really want to get a bunch of people sick.

By the way I did inject it with brine all around the bone.

Thanks

Iowa

 

[gnubee]

This is all I could find. In a nutshell they are saying if the meat wasn't kept cool 40f and below then anerobic bacteria could cause the bone to sour before the cure penetrated it.

http://pods.dasnr.okstate.edu/docush...SI-3994web.pdf

 

[fire it up]

My first question was going to be about injecting all around the bone.
Did you have the proper cure mixture or like GnuBee mentioned maybe the temp was too high?
Would hate for you to have to toss a whole ham but that doesn't sound like something I would risk eating.

 

[iowabbd]

It was for sure under 40. I actually struggled to keept it warm enough the cure works properly 38. Thanks for the replies.