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

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.

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.