First timer. Wet curing a ham. Scared of bone sour.

[daveomak]

Rinse it off well.... then throw it in the smoke... That slime stuff is called "Ropy brine".... not a problem.... As long as it was in the fridge at or below 38 deg. there should be nothing wrong with it.....

....

 

[sethern]

I tested a few things in the fridge and its all at around 45. And it was not just the slime but the smell. its hard to explain. Like death mixed with how Rumpkie smells out here when it rains. I am thinking I will be safer to chock it up as a learning exp and try again after the new year.

 

[daveomak]

Lower the temp of your fridge... 36-38 would be good.....

 

[sethern]

Yeah I am thinking it might be time for a new one down there. Been wanting to get a new fridge for the kitchen. This gives me a reason to get off my but and go shopping. Lucky for me my buddy at Krogers said he had a few Cooks whole hams and is going to drop one off to me. I can put a some double smoke on that and fancy it up a bit with a good glaze. I will try my hand at curing again soon as the holidays are over. Thinking Easter will be a good time to give it another shot.

 

[daveomak]

Check the heat exchanger coils, if it has them... vacuum the lint and dirt... use a compressor to blow them clean, if you have one... I've had a fridge run warm and all I had to do was clean the coils.... like new again.... Even the lightest amount of dirt and kitchen grease can really affect the cooling capacity of your refer... They make those things to cool exactly the right amount... they don't go overboard and give you any extra coils... that costs money.. maybe $5 extra per refer... they cut corners everywhere possible....

Dave