slime.........

Discussion in 'Curing' started by chefrob, Feb 9, 2012.

  1. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i wanted to try a ham so i found a bone in "leg" as they marked it but it didn't look like a full ham so to speak on sale and figured i'd give it a try. i so i've had this deboned and tied leg in a brine for 3 weeks and every week i turn the hunk around. so this is my last week and i pull the bag of water of the top and some slime drips off the bag. it don't smell horible but it don't smell great. i pulled the hunk out to inspect it and it looks and smells o.k. but but there is a little area where the bag was that isn't bright pink like cure meat. i have seen this when making bucky but i never got any slime. the solution it self is not slimey but it does not have a thin viscosity like in the beginning. anyone out there ever run into this? i did weigh it and injected it with the brine/cure. i don't have my notes right now but i will post them in the morning since i am off for the next 2 days.
     
  2. chefrob

    chefrob Master of the Pit OTBS Member

    az
    some more info....

    i made 2.5 gal brine based on "pop's" recipe of:
    1 gal distilled water
    1 c. raw sugar
    1/4 c. b. sugar
    3/4 c. salt
    1 T. cure #1
    1/2 T. granulated onion
    1/2 T granulated garlic

    i injected about 16 oz by weight into the 11# of meat.

    after inspecting visually (pink), by touch(firm like cured BBB) and by smell (no off smells) i decided to do a fry test and there were no off flavors and i could taste the salt, sugar and spices....i did decide to soak it over night before i smoke it tomorrow....this only ran me $14 so i ain't bothered if i gotta toss it, i don't mind running it's course for the purpose of learning and all to see.

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  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    When I read your first reference ot the slime problem i figured you'd jump on it and figure it out for us!   Let us know what you find,  thanks.
     
  4. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i was given a link by a member to another site where someone had a similar thing and a possible explaination was given....
    http://forum.sausagemaking.org/viewtopic.php?t=3396&highlight=slimy+ham

    thx dan........
     
    Last edited: Feb 9, 2012
  5. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    sometimes a little slime aint all that bad!

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  6. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i got shot pops a PM and this was his response:
     thx pops...........
     
  7. chefrob

    chefrob Master of the Pit OTBS Member

    az
    here is a follow up response to my question about the viscosity change of the brine....
     
  8. chefrob

    chefrob Master of the Pit OTBS Member

    az
    after about 9 hrs i pulled this off the smoker @ 155 and let it rest for about 20 min before giving it a test.....
     

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    my g/f and i tried a little bit and this thing tasted awesome and i am not a huge fan of ham like she is..........

    lets see how we fair through the night! that being said i would not have even tested it if i did not think this was a safe or wholesome piece of meat. i will report if i have any unusual reports.........
     
  9. venture

    venture Smoking Guru OTBS Member

    Rob?

    I would take all that slimey stuff I could get?

    Good luck and good smoking.
     
  10. sprky

    sprky Master of the Pit OTBS Member

    Man that looks good
     
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks great Rob!
     
  12. pops6927

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

    Looks delicious!  Great color and cured all the way through!
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Very nice work Rob...... It looks delicious

    Joe
     

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