Yes I use the Morton Tender quick curing salt, I use an internal thermometer for temp. and do an ice bath immediately after, then let it "bloom" at room temp for an hour before refrigeration. I have tried cooking it slower (this batch) but still happened. I have made about 10 batches, 8 with cheese and 2 without. Have not had it happen without the cheese, but can not figure why/how it would do this. I throw it out, but I'm pretty certain it's not bad. Just some sort of reaction or whatever. IDK???
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