Hi guys, I think this is the thread to post this question...
Ok, my first attempt at Brine Curing two Hams,
I had read two alternative Brine Recipes so I decided to try one of each,
Hugh FearnlyWhittingstall's said about 330g of Salt per litre of water,
Ruhlman's (from memory) was about 55g of Salt per litre of water .... you can see the difference
Hugh uses a LOT of salt compared to Ruhlam, mmmm,
HOWEVER in the heat of killing / butchering the Pig, I misunderstood Ruhlman's recipe, he says for every 2 kilos, keep the pork (pig) in his brine solution for 12 hours, (not 12 day
I've kept both Hams in the two brines for 7 days now, I went to turn them yesterday morning and found that in Ruhlman's brine recipe the liquid has turned cloudy and a small spot of green mould had appered on the surface of the water (Hugh's is as clear or the same as 7 days ago), I removed the Ham, it has a very faint ... hint of a smell, I'm still not used to the smell of raw meat ... but I thought I could smell something extra as well as that raw smell, and if I'm not mistaken I thought that the liquid (as I poured it down the sink) was thicker. This 'suspect' ham is now wrapped in cling film sitting in a very cold fridge (oh by the way I put a piece of Pork Belly in this brine 3 days ago... it seems fine).
QUESTION, bearing in mind that the ham will be boiled / simmered for some time, is it safe to eat the Ham, can it be saved, and WHAT HAPPENED - should I be concerned ... this is my first time ..... HELP