Hello! I need some help with a county brown sugar 10% pump and cold phosphate.
(No sodium earthobate)
Should the cold phosphate only be pumped and not residual in the cover brine. Or it is ok to leave I the 50% cover for 3 days? Thanks. I have had some good results with county brown only but looking to make hams with some more moisture content.

carlcat said in Ham curing:

Hello! I need some help with a county brown sugar 10% pump and cold phosphate.
(No sodium earthobate)
Should the cold phosphate only be pumped and not residual in the cover brine. Or it is ok to leave I the 50% cover for 3 days? Thanks. I have had some good results with county brown only but looking to make hams with some more moisture content.

What about addition of phosphate to bacon cure? Is this common or advantageous to taste and or food safety?
Thanks