Hey folks, need to get scientific here...
We have a new member to the group H hickorysmokes and he sadly suffered what many of us have before, and that's having to toss a creation that he cured. In this situation it was a ham that he was wet curing and it looks like it suffered from "bone sour" and an incomplete cure. One of the things that he mentioned was using dry ice to bring the brine temperature back down below 50 degrees.
I am NOT looking to question his process as much as I am wondering how dry ice, and the generation of CO2, could effect not only the meat, but the reaction of the CO2 and the curing agents and salt.
Here is what he posted
I'm a science guy, but not sure of the introduction of CO2 into the mix here. I have some ideas, but before I inject my opinions, I want to hear from others.
Again, NOT wanting to critique his methods, I'm looking for information about how the CO2 could possibly interact with the meat and the wet brine/cure ingredients REGARDLESS of temperatures.
Yes, I've done the googlefu, most of what I got was all about how meat producers raise the CO2 levels and are killing the Earth...
Let the OPINIONS begin...
We have a new member to the group H hickorysmokes and he sadly suffered what many of us have before, and that's having to toss a creation that he cured. In this situation it was a ham that he was wet curing and it looks like it suffered from "bone sour" and an incomplete cure. One of the things that he mentioned was using dry ice to bring the brine temperature back down below 50 degrees.
I am NOT looking to question his process as much as I am wondering how dry ice, and the generation of CO2, could effect not only the meat, but the reaction of the CO2 and the curing agents and salt.
Here is what he posted
I did not inject the curing solution.
I also had trouble regulating the temperature of the cooler and the brine temperature rose the the upper fifties about day four before I brought it back down with dry ice.
I'm a science guy, but not sure of the introduction of CO2 into the mix here. I have some ideas, but before I inject my opinions, I want to hear from others.
Again, NOT wanting to critique his methods, I'm looking for information about how the CO2 could possibly interact with the meat and the wet brine/cure ingredients REGARDLESS of temperatures.
Yes, I've done the googlefu, most of what I got was all about how meat producers raise the CO2 levels and are killing the Earth...
Let the OPINIONS begin...