Poll: problem with Wiltshire ham receipe

[captain wassname]

Hi Help.

A week ago I used Oddleys wiltshire ham cure.

This is a fairly low salt(20%) all pump cure

Ive just started to write up my notes and find that the brine I mixed only contained 15% salt
No problems with the rest as the salt was replaced with liquid.

Should I take it out of the fridge and dry rub the salt,leave it or write it off

Jim

[saucisson]

I vote a)

[captain wassname]

Thanks (Ihope) Dave

that was my inclination So how much longer should I give it. Im thinking another week rather than its due 3 days
Incidentally it looked good and smelt OK

Jim

[saucisson]

Another week.

Dave

[wheels]

I'm an a) man also.

Had it not have been for the fact that it's a sweet cure, I'd have said leave it. In this case, by leaving it alone you would end up with higher levels of sugar than salt.

Phil