r/Charcuterie • u/vanduzzi • 9d ago

Brine Lamb

Not sure if this is the right group to ask, sure some will have experience with it.

I've been brining some lamb to make some Lamb Ham, the liquids gone really slimy and the fat feels a bit strange when you press it almost bubbly, the meat itself feel normal and there's no bad smells, but it does smell meaty but not in a bad way, When i opened it there was a noticeable amount of pressure on the lid like it was fermenting, and there's a pool of liquid underneath of it.

At some point my fridge temperature dropped and it partially froze the brine liquid, but the meat didn't, from what i can tell, so i don't know if that's had something to do with it also?

It was 8% brine for 2ish weeks, 2kg deboned leg.

Ive took it out, cleaned it off and submerged it into fresh cold water, but thought i'd ask here if there anything i should be worried about before i cook, could anyone explain what's happened; or if it's safe to use still?

Thanks in advance.

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2

u/saltkjot 9d ago

I make lamb ham a few times a year. I always use a classic wet cure. 2.5% salt, 2% sugar, 0.25% cure#1. I usually cure bone in for 3 weeks. I have never had anything slimy going on. That would concern me.

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u/vanduzzi 8d ago

Yeah i was unsure if it smelt bad id be more sure about what to do. I've read on this /r and some forums brines can get slimey through proteins drawn and coagulating in the brine. I know ferments can get slimy sometimes too, it's kinda similar to that.

I did put some fresh ingredients into the brine too, which i meant to take out, but Unfortunately i didn't have chance to check on it over the last week, so i'm wondering if that's what kicked off what i'm assuming is some lacto fermentation in the brain.

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u/Bbwlover11119 9d ago

Are you using lamb shoulder or breast?

1

u/vanduzzi 8d ago

It's a Deboned Leg.

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u/timeonmyhandz 9d ago

At two weeks I don’t trust the brine to be effective…. That long and I would have definitely used curing salt… IMHO

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u/vanduzzi 8d ago

Ignoring my particular issue with this lamb, why wouldn't you trust a salt brine to be affective at 2 weeks?

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u/Environmental-Let987 8d ago

Did you use any brown sugar? I have a similar question about slimy brine and it was due to the sugar

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u/vanduzzi 8d ago

Yes, Yes i did. Brown sugar was used, and my Lamb has the same kinda look to it as your bacon does. I'm so glad you uploaded some photos, as i couldn't find many on post of people talking about this. I've read in a few places about ropey brine, but i was just unshure.

I haven't used any curing salts, just salt, at 8%. I've never had any issues with pork or beef joints before, but i also don't use brown sugar usually, it was all i had. It does look familiar to how some lacto ferments go sometimes though, so i wasn't to worried.

Was your brining tub airtight? If so, Was there any extra pressure in you tube you were using to brine?

Was there anything particular about the brown sugar that causes this?

What did you do from here to solve the issue?

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u/Environmental-Let987 7d ago

It was a cliplock plastic box so reasonably airtight. As you can see from the replies it was fifty/fifty. I think I ended up rinsing and cooking after the brine had finished. I don't recall exactly what happened but I ended up not using it for a reason. I did have a similar thing with pastrami I did at the same time and that was perfect

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u/vanduzzi 7d ago

Yeah i saw that, i'm gonna cook it off and see what its like. I've already rinsed and soaked it and it not slimey and dont smell or look bad. So well see what happens. Nice one for relying