Meat smells like over boiled eggs

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bob1715

Newbie
Original poster
Nov 17, 2023
4
1
Hi,

Do you know what over boiled eggs smell like? Those that have green to grayish yolks? That’s what my wet cured pork butt smells like.

I got into smoking just a few weeks ago and eventually got interested in curing meat. Just to try, I bought a 1.5kg pork butt from a local butcher (newly butchered pig), and cured it using the following mixture:

1.1L water
36g sea salt
6g curing salt no. 1
10g brown sugar

I injected some of the mixture, put it in a plastic bucket making sure it was entirely submerged, then to the fridge, and that’s it. Just a day after I started, I noticed it was starting to smell like over boiled eggs (or volcanic ashes… I wish I could provide a better example). It was strong, but the meat looks fine. By strong, I meant it wasnt pleasant at all.

I’m not sure if this is what it was supposed to smell like as I have never seen a meat being cured before, whether wet or dry.

Is this smell normal? Thanks in advance for the help.
 

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Could be just the pork. Especially if the meat is from a local raised pig and not commercial commodity pork.
Others will see this and may have some ideas for you. How cold is the refrigerator? You want it at 3*C/36*F....
 
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Could be just the pork. Especially if the meat is from a local raised pig and not commercial commodity pork.
Others will see this and may have some ideas for you. How cold is the refrigerator? You want it at 3*C/36*F....
Ohhhhh… This must be where I messed up. My thermometer is showing 50F. That’s something I didnt learn from youtube university unfortunately. 😅 No way to save this now?
 
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Fridge temp is key with brines especially.

Sounds to me like the meat is spoiling. Your salt in combination weight of meat and water is around 1.5% this is low and way low for a 50* fridge. I would toss it and try again.
 
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I keep my meat fridge at 37° or less. Granted, temp swings may go above that for short periods, but that's about where I average.
 
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Thank you so much for your advice. Already threw the meat. Poor pig, part of him went to waste. 😢 It’s a bummer that the highest setting of my fridge couldnt get lower than 50F. Will use the one in my office.

Anyway, before I start with the next one, are there other issues you’ve seen with what I did other than the fridge temp? Like the mixture?
 
Thank you so much for your advice. Already threw the meat. Poor pig, part of him went to waste. 😢 It’s a bummer that the highest setting of my fridge couldnt get lower than 50F. Will use the one in my office.

Anyway, before I start with the next one, are there other issues you’ve seen with what I did other than the fridge temp? Like the mixture?
This is virtually fool proof.

Pop’s Brine.

1 gallon of water.
1 cup of salt (pickling or granulated salt no iodide)
1 cup white sugar
1 cup brown sugar
1 heaping Tbs of cure #1
 
I haven't yet cured a whole butt, but do plenty of bacon and cured sausages. If I were going to turn a whole butt into a ham, I would go this route for sure.
 
Probably goes without saying but 50F isn't a safe temp for anything requiring refrigeration to prevent spoilage.
It should, absolutely. To be honest, I didn't really give much thought to the temps my fridges were running until I got into curing and sausage making.
 
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A 50*F fridge sounds broken. Even my 16YO fridge has a temperature display on it that is set to 37*. Same with my kegerator.

If I had any ham that smelt like boiled eggs it would go strait into the trash.

2023_fridge_temp.jpg
 
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36-42 is the proper fridge temps, a lot of fridges let you see what it's set at but doesn't show what the actual temp is. freezer is 0-5 with 0 being the preferred.
 
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36-42 is the proper fridge temps, a lot of fridges let you see what it's set at but doesn't show what the actual temp is. freezer is 0-5 with 0 being the preferred.
I shoot for 37° since the temps will swing some between compressor cycles. My meat/curing fridge is in an area that isn't climate controlled and requires some seasonal adjustments, so I keep a digital fridge therm in it all the time.
 
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