White precipitate at bottom of brine container

[HORNEZD]

I have an 18# ham in a wet brine for thanksgiving presently.

I used, and have in the past, this formula for the brine solution using distilled water:

How To Make A Cured Smoked Ham From Scratch

Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Without curing a fresh ham, you won't achieve the same flavor or deep...

amazingribs.com

I did add some spices and brown sugar to the solution (and stupidly didn't boil it) which dissolved completely prior to it all going in the refrigerator.

7-8 days into the brine, I noticed that a large face of the ham was up against the side of the basin, so I put on some latex gloves and shifted the position of the ham such that that large face would get better brine exposure. At that point, the brine solution was pink but translucent. I added another ~250cc distilled water and another few g curing salt to compensate for the dilution.

A few days later, the appearance has become cloudy and I also noted precipitate at the bottom of the container (photos)

There is no odor to the brine whatsoever.

Would you pitch it? Or do you think this is all precipitate from agitation and additional salt being added to cold solution?

Thanks

 

[dr k]

I have an 18# ham in a wet brine for thanksgiving presently.

I used, and have in the past, this formula for the brine solution using distilled water:

How To Make A Cured Smoked Ham From Scratch

Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Without curing a fresh ham, you won't achieve the same flavor or deep...

amazingribs.com

I did add some spices and brown sugar to the solution (and stupidly didn't boil it) which dissolved completely prior to it all going in the refrigerator.

7-8 days into the brine, I noticed that a large face of the ham was up against the side of the basin, so I put on some latex gloves and shifted the position of the ham such that that large face would get better brine exposure. At that point, the brine solution was pink but translucent. I added another ~250cc distilled water and another few g curing salt to compensate for the dilution.

A few days later, the appearance has become cloudy and I also noted precipitate at the bottom of the container (photos)

There is no odor to the brine whatsoever.

Would you pitch it? Or do you think this is all precipitate from agitation and additional salt being added to cold solution?

ThanksView attachment 708035View attachment 708036View attachment 708037

Go to the magnifying glass at the top of the page and search threads Ropy Brine.

 

[matthewjtaylor]

I have an 18# ham in a wet brine for thanksgiving presently.

I used, and have in the past, this formula for the brine solution using distilled water:

How To Make A Cured Smoked Ham From Scratch

Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Without curing a fresh ham, you won't achieve the same flavor or deep...

amazingribs.com

I did add some spices and brown sugar to the solution (and stupidly didn't boil it) which dissolved completely prior to it all going in the refrigerator.

7-8 days into the brine, I noticed that a large face of the ham was up against the side of the basin, so I put on some latex gloves and shifted the position of the ham such that that large face would get better brine exposure. At that point, the brine solution was pink but translucent. I added another ~250cc distilled water and another few g curing salt to compensate for the dilution.

A few days later, the appearance has become cloudy and I also noted precipitate at the bottom of the container (photos)

There is no odor to the brine whatsoever.

Would you pitch it? Or do you think this is all precipitate from agitation and additional salt being added to cold solution?

ThanksView attachment 708035View attachment 708036View attachment 708037

It’s likely that the cloudy appearance and precipitate are due to the additional salt you added, as well as the cooling of the brine. When salt is added to a cold brine, it can sometimes cause crystals to form, especially if the brine was not heated before adding the spices and salt. since there’s no odor and the brine is still translucent and pink, it seems safe to continue. Just ensure the ham is fully submerged, and if the cloudiness persists, you could strain the brine before use, but it’s likely harmless.

 

[HORNEZD]

It’s likely that the cloudy appearance and precipitate are due to the additional salt you added, as well as the cooling of the brine. When salt is added to a cold brine, it can sometimes cause crystals to form, especially if the brine was not heated before adding the spices and salt. since there’s no odor and the brine is still translucent and pink, it seems safe to continue. Just ensure the ham is fully submerged, and if the cloudiness persists, you could strain the brine before use, but it’s likely harmless.

I suspect you're right that the addition of undissolved salt caused additional salt to precipitate out of solution due to the saturation from other solutes coming out of the ham itself. Looked scary but ultimately made a delicious ham!