I wet cured a fresh ham, following the "wet cured smoked ham" recipe on amazing ribs web site.
the trimmed ham weighed 17 lbs. I cured in a 5 gallon bucket in the fridge for 18 days.
I removed the ham today, and the brine was cloudy. There is no smell to the ham.
My question:
Is the ham OK to cook?
Thanks in advance. Pit Master member JWG
the trimmed ham weighed 17 lbs. I cured in a 5 gallon bucket in the fridge for 18 days.
I removed the ham today, and the brine was cloudy. There is no smell to the ham.
My question:
Is the ham OK to cook?
Thanks in advance. Pit Master member JWG
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