Pastrami from the begining, update It's finally done!!

Discussion in 'Beef' started by smokinal, Mar 9, 2011.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Bbally will know.

    If the colors were the other way around, I'd say it was not enough cure, or not long enough in cure, but that would be if the bright red would be on the outer part & the not bright red was in the middle.

    This will be interesting.

    Bear
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    I ate a small piece that I fried about 1 1/2 hours ago & I'm ok. It tasted good. How long does food poisoning take?   [​IMG]
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    I don't think you're gonna get food poison from tasting that piece. I'd go eat a big pile of that great Ham you made to dilute the percentage of bad stuff in your system!----LOL

    Bear
     
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I'd bet dollars to doughnuts that Bob will tell you that the bright red  in the middle is where the brisket didn't cure.

    The bright red is the actual color of the beef. It just looks brighter than normal because the rest of the flat has been cured and is a dull color. Just my opinion, i am not a butcher , nor am i certified by the USDA.
     
  5. Food poisoning usually comes on pretty quick. I never cut mine after curing so I don't know what it's supposed to look like.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Bob, Where are you?
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    I have cut Bacon in the middle in the past, to get a middle slice, to get a true salt/fry test from a place that isn't near the surface, like the end of a piece of meat would be.

    The whole piece was the color of the center of Al's cut. That is why I have no idea what that color he got tells us.

    Bear
     
  8. micmike

    micmike Smoke Blower

    Get 'er done,Al
     
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I'm right here in my Puter chair , you know the one that my wife says has become a permanant part of my Butt.

     B. Bally may be doing a cooking gig this weekend???
     
     
  10. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Pork gets brighter red instead of the normal pink when cured. When you soak beef in a curing liquid you wash out all the blood from the area the liquid  reachs. That is why it turns a dull grey color.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    I have cut Bacon in the middle in the past, to get a middle slice, to get a true salt/fry test from a place that isn't near the surface, like the end of a piece of meat would be.

    The whole piece was the color of the center of Al's cut. That is why I have no idea what that color he got tells us.

    Not a very good view of it, but note the left end of the right BBB, fresh out of cure.

    The bright pink goes from one face to the other.

    [​IMG]

    I have been trying to post this for 15 minutes---Hope this finally comes up!

    Bear

    Bear
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I guess I'm gonna rub it & get it ready to smoke. If it turns out that I can't eat it I'll just pitch it, but I'm going to assume it's OK until bbally lets me know otherwise. I have a corned beef point that I picked up at Wally World this Morning & my plan was to put it on the top rack above the flats. I didn't trim any fat off it & was hoping it would drip on the flats & keep them moist. So even if I have to throw out the flats I will still have the point to eat. Man this is really getting out of hand. I think next time I'll just pay the extra $ & get the cured corned beef.
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That is exactly what I was expecting when I cut the end off, nice red color like yours Bear.
     
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup, that's what I said--The picture I just posted shows it.

    Thanks Eman,

    Bear
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Good luck Al !!!

    I gotta go clean out a mess of birdhouses---I'm getting the evil eye!!!    OUCH !!!!!

    "Yes Dear !!"

    Bear
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    eman, So what your saying is that the brisket is supposed to be all dark & not have that red strip in the center like mine? If that's true how come the ones you get in the store already cured are all red clear thru.?
     
  17. eman

    eman Smoking Guru Staff Member Moderator OTBS Member


    If you are talking about corned beef from the store the ones i get are red all the way thru but not blood red like beef.

    I dont use liquid cures on meats so it maintains the same color while it cures.  When i buy corned beef it is red .

     But then when i soak it to remove the salt it washes all the blood out and turns it grey. 

     All i'm saying is that the grey color on the outer portion of the meat you have is caused by the blood leaching out which is then replaced by the curing liquid. If this is so then it stands to reason that since the center portion of the flat is still blood red then the cureing liquid did not reach this point in the flat in sufficiant quantities to leach out the blood.
     
  18. micmike

    micmike Smoke Blower

    I just finished my soak Al, and the color turned grey. Not to worry me thinks.

     
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    So then is it safe to eat?
     
  20. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    sorry I was out to lunch AL.

    the bright red in the middle proves that the cure is all the way through, the dark on the edges is fine

    when you smoke it it wll get the pink all the way back just like it did when you fry tested it.

    season it up and get it going

    if you look at my post of the one I just did you will see that mine is darker around the edges also.

    your gonna love it when its done!
     

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