Ham Brine

ozziebMember

A question for the brining folks here. Have a pork leg, in brine so far 14 days, 7 to go. The piece was injected also with the brine. The brine has a slightly slimy feel to it, colour fine, no smell. Any suggestions please, what this might be ? Should I replace the brine and continue ?
Thank you for any ideas !

9/13/112:43 AM

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tomMember

I'm guessing you are making your own long brined ham?

Maybe google home brined hams and find the full process.It might discuss your question.Guys up North do these in their unheated workshops during the winter.

9/13/118:41 AM

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dba1954Buffalo,NY

how did it turn out?

10/19/1111:02 AM

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