For some of you curing experts out there I'm hoping I can get an answer on this issue I'm having...
I've been curing my own hams now for the past 3 years and never really had any problems... But this year something strange is happening! AND IT'S DRIVING ME FARKING NUTS!!!
OK as I said I've done quite a few hams in the past.. I think I'm pretty specific about my recipe. My curing recipes are all in weight. I realized I'll be doing a bit of curing so last year Dec. I bought a 5lb batch of Cure #1 from a reliable online store. The cure worked great last year but this week I did a sample ham to give away as samples to get orders and it wasn't pink AT FARKIN ALL!
My question is this... does pink salt have a shelf life? I did bacon last week and the cure worked great... WHY THE HECK did it not work on my sample ham??? :mad2::mad2::mad2:
I used approx. 40g of pink salt to a gallon of water in addition to the salt (kosher), sugar and spices. I did a 10lb boneless shoulder for the ham, I injected it with the brine and added another 1/2 gallon to the meat in a zip top bag and cured it for 10 days. There was only about 1/2"-3/4" pink ring on the ham... could have been a farkin smoke ring for all I know. I've searched the entire internet & I'm waiting for new info to be posted to look THAT up... :doh: Yeah that was a bad joke...
I need help guys... Why is my brine not working??? I'm desperate... I have money & my reputation riding on this cuz I already have orders for the season! I'm farking stressin if you haven't picked up on that yet...
Thanks in advance.
Cheers.
I've been curing my own hams now for the past 3 years and never really had any problems... But this year something strange is happening! AND IT'S DRIVING ME FARKING NUTS!!!
OK as I said I've done quite a few hams in the past.. I think I'm pretty specific about my recipe. My curing recipes are all in weight. I realized I'll be doing a bit of curing so last year Dec. I bought a 5lb batch of Cure #1 from a reliable online store. The cure worked great last year but this week I did a sample ham to give away as samples to get orders and it wasn't pink AT FARKIN ALL!
My question is this... does pink salt have a shelf life? I did bacon last week and the cure worked great... WHY THE HECK did it not work on my sample ham??? :mad2::mad2::mad2:
I used approx. 40g of pink salt to a gallon of water in addition to the salt (kosher), sugar and spices. I did a 10lb boneless shoulder for the ham, I injected it with the brine and added another 1/2 gallon to the meat in a zip top bag and cured it for 10 days. There was only about 1/2"-3/4" pink ring on the ham... could have been a farkin smoke ring for all I know. I've searched the entire internet & I'm waiting for new info to be posted to look THAT up... :doh: Yeah that was a bad joke...
I need help guys... Why is my brine not working??? I'm desperate... I have money & my reputation riding on this cuz I already have orders for the season! I'm farking stressin if you haven't picked up on that yet...
Thanks in advance.
Cheers.