I tried the pastrami brine curing method out of the Marianski's book Home Production of Quality Meats and Sausages. It's similar to this one but uses a 40 degree brine http://www.meatsandsausag...-meats/pastrami It said to let it sit in the fridge for 4-5 days, packed tightly in a container, but covered with the remainder of the brine left after injecting. I did that but I had streaks of gray and red on the meat. The meat was packed tightly and I can only assume the brine didn't get to those areas? Ideas? Should I have rotated/mixed the meat around in the brine every day? The recipe didn't call for that. I'm at a loss for why it didn't evenly cure. Maybe fridge temp too low? Its set to 36 degrees. Can I go ahead and smoke this? Re-brine? or Throw it out?