What happened to my buckboard?? Help

[pit 4 brains]

I put some boned out butts in Pop's like normal and into the fridge for a week. I went to rinse them right now and there is this nasty, ghostbuster like slime all throughout the brine. It doesn't smell bad and the pork has nice color, but I have never seen anything like it..
Anyone know whats going on here? Is it ok to rinse thoroughly, fresh water soak then smoke?

 

[pit 4 brains]

Just answered my own question.

 

[smokerjim]

I will say just in case someone in the future runs into the same problem it's fine, it does happen as you said just rinse and continue.

 

[pit 4 brains]

After some quick research, I think I narrowed it down to the crappy brown sugar I used. I won't make that mistake again.

 

[thirdeye]

You are right, it's a sugar thing.

 

[mosparky]

Wouldn't give it a moments worry. Rinse and smoke.
I get that sometimes with commercial hams. Customer wants a ham sliced and when I open the bag, the juices are all slimmy. Just rinse, slice and package it. Probably wouldn't hurt a thing not to rinse. It's more of a appearance thing.

 

[pit 4 brains]

So I pressed on.. The outside air temp was a little hotter than I wanted so I hot smoked them to 160. They smell great so off to the cooler they went and this is a pic before vac ing. I'll run them across the slicer as needed.
"Edit to correct final IT. It was pushing for 130 and yanked it at 129 after I felt like it was taking to long.

 

[tbern]

They look real good!!

 

[pit 4 brains]

Thanks!
I've done a metric ton of buckboard but this is my first batch that threw me for a loop. Even the experience have to learn from mistakes..