Fall picnic! Back on track!!! now with Mega Q-VIEW!!!

Discussion in 'Pork' started by dirtsailor2003, Aug 15, 2013.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes. I haven't done a dry rub cure for over a year. My digital scale broke and I don't have a good way to weigh the meat or the ingredients anymore. So I'll make up another batch of Pop's and brine for 8-10 days.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member


    So Disappointed!!!! That is mold floating on top of the brine. I have no idea how or why. I have brine a bunch of meat using Pop's brine and this is a first for me. Everything was super sterilized, all fresh ingredients. Cold fridge, running at its normal temp. [​IMG][​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]
     
  3. daaaaaaaaaaammmmmmmmnnnnnnn!!! that sucks!!!! something go wrong in the brine?
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yeah It's moldy! I have no clue. I have never had this happen before using Pop's Brine. I am at a complete loss!
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Maybe give pops a Pm?
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I did send Pop's a PM.

    The mold here is the fuzzy blue, white and green type. I haven't thrown anything out yet as garbage day it tomorrow. I should mention that there was no foul odor.
     
  7. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Don't throw it out!  Drain the brine and replace it with fresh is all.  There are many things going on in the brine, esp. with sugar, it can make brine moldy or ropy (foamy).  You have injected it, so brine has gotten in the meat, rightfully so.  The meat also oozes out product too, this is normal and can create an environment to mold the brine.  It is like cheese molding, not a bad thing, just remove it.  Has it been humid there?  Just that alone could cause it.  Unless it smells spoiled and/or it is slimy-spoiled, it is just it's process.  Take it out, dump the old brine, clean the container, rinse it off, put it back in and let it finish curing to your smoke date.
     
    dirtsailor2003 and woodcutter like this.
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's why your the man.    [​IMG]
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Pops! Noted and new brine will be going in tonight!
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yay!!! All is well!!! Thanks againPops!! I just pulled the picnic, absolutely no smell. Dumped the brine, cleaned the bucket, rinsed the picnic. Made a new batch and put it back in. All happy again!
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    How old was the brine?   ( how many days )
     
  12. Glad things are back on track Case  [​IMG]   [​IMG]
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Jeremy! I was freaking out! So been craving ham!!!
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Farmer I think it's been in there for about 15 days now. My calendar says that I need to check it next week and smoke on the seventh.
     
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Ok. Just wondering for when I do ham
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Look at my first post I put the info for Pop's recipe there I think. It has the lengths of time for brining. I really want to do a ham like Mr T, does but currently I do not have the space to do it properly.
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I was wondering when the brine might go bad.
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    In a perfect world with perfect ingredients it's not supposed to. Pops could fill ya in more. We've had some high humidity here lately and that is what he thought might have been the culprit. But not to be led astray, there really was nothing wrong going on there. Pops eluded to the mold growing on cheese as an example.
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It's getting closer to smoke day!!! Going in the smoke at 5am, Saturday morning! Yay, I can't wait!!!! Tomorrow I will pull the picnic from the brine and let it air dry in the fridge overnight. Plan is to cold smoke for 6 hours, then into the mini, low and slow until we hit the magic IT of 165*.
     

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