Some parts are bright pink while others are more of a muted color. It's an 8 pound pork shoulder, injected with brine and it's been slightly over 4 days turning once a day.
I think my timing is right, but I'm not sure how it's supposed to look once cured.
by LeoRavus
11 Comments
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Yes you’re fine.
Don’t look concerning but you should probably share your brine percentages/weights
What time should I come over for supper? I’ll bring cheese grits.
https://preview.redd.it/b0berb2vdq8h1.jpeg?width=3024&format=pjpg&auto=webp&s=245f06b21e645166640d5fbc2ef60a36d498ae16
I just finished brining for around 8 days and this is how they came out. I’ve had them come out the color you have before and it should also be fine.
Idk looks sick to me now /s
Not going to talk about the salt to nitrite ratios of the brining cure but when I do ham I inject every 1-2 inches and immerse it for 10-12 days. I’ve never had a ham that showed grey spots after smoking. Remember an uninjected ham will take 30 days plus in the brine and injecting it will cut 2/3rds off that time. So think about going longer than 4 days.
Not my proudest fap
Well brined not cured. The outer layer looks good at least hard to tell how deep it got
Not quite there
Not enough days.. 2″ thick pork belly can take 4 days.. A ham? 7-10?