Corned beef color is not what I expected

Discussion in 'Beef' started by danmcg, Sep 27, 2009.

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    this is my first brined cured peice of beef.
    I pumped and brine cured a brisket using R. Kutas's formula let it set in frig for 4 days sliced it for a fry test and the color is on the brownish side and red in the middle I'm thinking the cure didn't get to the middle but is the outside color normal for a wet cure?
    It smells good, and it turned pink when fried. the raw red meat turned a darker pink then the brown area did.
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  2. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I had the same thing happen to me when I cured a brisket. I was afraid that it hadn't reached the middle. I smoked it and it was perfect. I don't see anything wrong with it. There is no way that with injecting it and brining it for 4 days that it didn't get corned. Smoke it!
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have cured a couple of briskets before and I haven't had that happen to mine yet. But if fire says his came out good but look like yours I would go ahead and smoke it and see what happens. Go for it dan.
     
  4. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    mine kind of look like that also when I take them out. nothing wrong at all!
    I also use rytek's recipe and brine mine for a minimum of 7 days.
    its probably longer than needed but I like the way they come out.
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    I see what you mean Dan.
    Whenever I cure brisket for pastrami I inject and also give it a dry cure rub as well and then let sit for 6-7 days.
    You didn't by any chance place it in the brine partially frozen did you?
    I would say that if it smells fine and tasted fine when you fried a piece up then you should be good to go.
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks for the backup guys..like I said the brine cure is new to me but after I thought about it , I realized my jerky will turn a dark color when it's cured and ready for smoke but I guess I expected a pinky red color like the store bought 23% water added vac packed corned beef
    it's cooking now, I'll let ya know how it come out.
     

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