Thread: Ham Brine
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Old 10-23-2013, 12:45 PM   #20
YetiDave
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Join Date: 07-23-13
Location: Manchester, UK
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I meant if the final cure hasn't been thorough it may spoil quickly once cooked (same as uncured pork) so you wouldn't be able to keep it for more than a few days without freezing. Whilst it's curing it's very unlikely to spoil though

The cure there's about 3.7% salt, but the sugar should offset it. Once you remove it from the cure give it a rinse and try a couple of slices to see how it tastes, bearing in mind that the outside slice will be saltier. I think you'll be alright without soaking it though. Just give it a few days in the fridge once you've taken it out of the cure to dry off and develop a pellicle. It'll also help the cure to equalize through the meat
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