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.
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.