Ham Help!!!

[cbrhunter]

Hi folks, need some help please. I had a ham curing for about 30 days and I just took it out. The brine had turned into a slimy mess...almost ropy and jelly like in texture. I've wet brined hams before and never had this happen. I used the proper amount of curing salt and kept it refrigerated. It doesn't seem to have an off smell so I pulled the ham and rinsed it off. The color looks fine...should I pitch the ham or is it safe?

 

[daveomak]

post #20  of 22

2/28/12 at 10:23am

CBR, morning.... I seemed to remember something about that..... So, using the search bar and searching "ropy slime" I found a post I made sometime back.....   Guess I should have remembered "something".....    At least the search bar remembers what I type....     Dave

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• DaveOmak
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Biaviian, morning... I'm a little late to the party here..... Slimy brine is not always a sign to throw out the meat.... Below is a section from the highlighted line on making brine.... 

It is very interesting to say the least....  Anyone brining foods should at least read it once as a refresher and keep it for a reference, especially if you are as old as I am.... CRS disease forces me to re-read stuff so as to not kill myself or my loved ones....  I feel it is a good practice.....  Dave

http://www.wedlinydomowe.com/sausage-making/curing/making-brine
[h3]Bad brine symptoms[/h3]

• White slime and foam on top
• Milky color and foul odor
• Brine turns blue in color
• Brine becomes very tacky (gluey) to touch

It is normal for a thin scum or white mold to accumulate on top of the brine. This white foam should be periodically removed. In case the foam starts to give a foul odor, turn blue in color, or becomes much thicker slime we will have to remove the ham, wash it in cool water and place it again in freshly made brine. At the first suspicion of brine spoilage it should be replaced with a fresh one, in most cases there is nothing wrong with the meat itself which should be just rinsed. Bad brine was nicknamed “Ropy” pickle and was stringy, sticky or slimy dripping from the fingers like syrup. Cured meats should be completely immersed in brine and weighted down when necessary. Most important no meat should protrude from the brine  as it may get spoiled and then ruin the whole brine.

If brining a large amount of meat, pack them together in a barrel without using excessive force. Heavy pieces like hams and shoulders on the bottom, lighter ones like bacon on the top. Then you can pour in the prepared solution covering all pieces. As the meats will start to shift and will come to the surface, place a suitable clean weight on top to prevent meat from contact with the air as this can spoil the brine. Pack meats the skin side down. The container should be placed preferably in a refrigerator or in a cool, well ventilated place.