Insufficient Cure?

Discussion in 'Wild Game' started by travisb, Jun 29, 2013.

  1. travisb

    travisb Smoke Blower

    Two weeks ago I threw a few elk roasts in a batch of Pop's brine. I took them out today to dry tonight and smoke them tomorrow, for something like Bearcarvers dried beef. But when I took them out of the bag, they are kind of multicolored. Some parts are more reddish, and then others are more greyish. Hopefully you can tell in the pics.

    They were submerged in a ziploc bac and I flipped the bag every day or two. But could it be that some of the pieces didn't get the cure because they were pressed against the edge of the bag?

    I'm not sure, and maybe it's fine. I just thought I'd see what everyone's opinion here is.

  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    They're fine....... Smoke away................
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    The color is normal. Did you inject them with brine?

    Here is a picture of pork butts after 14 days.

    Your are going to have some good stuff when you get done today!
    Last edited: Jun 29, 2013
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    As said above, they're fine.

    If it was insufficient cure it would be gray in the center. Your interior is nice and pink.

    It will all get a nice dark mahogany after smoking.


    Last edited: Jun 29, 2013
  5. travisb

    travisb Smoke Blower

    Thanks everyone. I haven't cut those up or anything, that's how they came out of the bag, and I just thought it was strange some were red and some were not.

    I'll go ahead and smoke them today.
  6. travisb

    travisb Smoke Blower

    Smoked them today to about 158. Will slice them up later this week.

  7. s2k9k

    s2k9k AMNPS Test Group

    What did you use for a rub?
  8. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    It's just from the pieces pressing together in the bag, very normal.  Here is what 'undercured' meat looks like:

    As you can see, the product cured from the outside-in, but didn't allow sufficient time for it to cure all the way through.   A good case for the reason to inject; you are then curing from the outside-in and from the inside-out, eliminating the problem, also eliminates the problem of the meat souring in the center before cure can reach 

    The situation causing the red spots on the exterior is explained in this post:

    in maybe more detail than necessary, but does provide the answer.
    Last edited: Jun 29, 2013
  9. travisb

    travisb Smoke Blower

    I just sprinkled on a little pepper, onion powder, and garlic powder.
    Thanks. When I cut it open hopefully it looks good. None of the meat was too thick, I usually do inject if they get too thick, like a bigger loin.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member


    Just a reminder:

    Make sure you slice that stuff very thin !!!!

  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    Travis, are you sure today is not the day you are going to slice into one? I'm kidding they look very nice!
  12. travisb

    travisb Smoke Blower

    That's why I got the electric slicer!
    I'm seriously considering taking a peek right now!
  13. travisb

    travisb Smoke Blower

    Sliced and sealed it. Turned out well.

    sliced extra thin for bear

  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Travis!!![​IMG]

    Looks like it only has one side!![​IMG]

    Thanks for thinking about me!!

  15. Travis

    That is some nive looking slices.

    Happy smoken.


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