Slimy ham?

[servantinsonora]

I put a large ham into a cooler to cure about 12 days ago. I couldn't Get my hands on pink curing salt so i used tender quick and also variety of spices and brown sugar. I just cut a piece off and it seems a bit slimy on the inside. Is this what is referred to as “roping” or is that only on the outside? The smell seems to be fine. The meat does have some blood spots similar to what i‘ve seen in The hind quarter of a deer That has hung for a while but maybe didn't drain. otherwise it’s generally pinker toward the edges and more of a grey pink in the center. the Slimy Texture in the meat itself was what threw me for a loop. The tem in the cooler is at 45 which I know is in the danger zone but I’m hoping the high salt content is enough to counter that. Thoughts?

Anyway, ive done Smaller cuts in the past no problem with pink salt and tender quick but haven’t done a lot with TQ. Definitely prefer pink salt but tender quick has worked in a pinch in the past.

 

[SmokinEdge]

How many pounds is this ham? Does it have a bone in it? Did you make a brine with TQ, or just dry rub?

 

[servantinsonora]

How many pounds is this ham? Does it have a bone in it? Did you make a brine with TQ, or just dry rub?

I didn’t weigh the ham but I’d say about 15lb. the bone is in. I made a brine with the TQ. I did 4 lbs of TQ boiled in 5 gallons of water. I also had a pork belly in there which seems fine.

 

[servantinsonora]

Here’s a picture of a piece of the ham. I also did not inject it with any brine which I see a lot of people here talking about.

 

[SmokinEdge]

Ok, thick hams like that need to be injected especially along and around the bone but all over then covered in brine. The pink to grey is showing you that the cure has not and most likely will not go all the way through the meat. By now you most likely are starting bone sour from the 45* temps and the lack of injection of cure. I’m sorry but this ham attempt has failed or will in short order. That bone is you biggest enemy right now with lack of injection.

Id be happy, as many others here, to help you successfully cure a bone in ham if you like.

 

[servantinsonora]

Here’s a picture of a piece of the ham. I also did not inject it with any brine which I see a lot of people here talking about.

I do have another ham that i‘d like to cure. I will take all the help I can get.

what would your thoughts be on the belly at those temps given that it’s a thinner cut and no bone?

 

[DougE]

You really need to cure in a place with temps at 37°F max. average temp.

 

[SmokinEdge]

I do have another ham that i‘d like to cure. I will take all the help I can get.

what would your thoughts be on the belly at those temps given that it’s a thinner cut and no bone?

Your belly piece is likely fine, it’s thin and most likely cured.

 

[Fueling Around]

I tried TQ a few times as a dry rub and did not like the results. Memory says that TQ is meant as a dry brine for a gradient cure for smaller cuts of meat. Gradient means you cure for a few days, wash off the excess and let it equalize another few days.
I don't recall instructions on making a wet brine from it.

 

[chopsaw]

I don't recall instructions on making a wet brine from it.

They're on the older bags listed as " Pumping pickle " Newer bag says " brine curing " The amounts are extreme . 1/4 cup of TQ in 4 cups of water . Soak 24 hours - 36 to 40 degrees . I tried it one time at a reduced rate and results were poor . Completely cured , but flavor is off .
I'm a fan of it for whole muscle in the correct amounts , but the wet brine is a bust .
I can't imagine trying a whole ham .