Cured brisket for Pastrami. Green areas??

Discussion in 'Curing' started by rp ribking, Sep 17, 2015.

  1. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    I just to a packer brisket out of a 17 day brine. There are shades of green on the meat. Is this safe?
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Was the brisket totally submerged the entire time in the brine ??? Was it in the refrigerator at about 38 degrees the entire time....
    Does it smell funky...... What was the brine mix you used.....
     
    Last edited: Sep 17, 2015
  3. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Hi Dave. Yes, Yes and Yes. I used Pop's simple brine. Prague powder. I brined 5 of them and injected also. These 2 were the biggest of the 5.

    RP
     
  4. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    The smell was not a real bad butt, it did smell stronger than the rest.

    RP
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You can try rinsing with vinegar... does it rub off of the meat...

    not being able to see it and using all of the senses.... I'd at the very least cut it off and wipe all the meat down with vinegar to kill any spores if it was some nasty mold...
     

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