Need your help guys, not sure if I chose the right subforum for it though.
The thing is, that I’ve cured a couple of pieces of moose meat in order to do kind of slow roasted pastrami in the oven. It has been staying in the brine in the fridge for 5 days and today just before transferring it to the oven I noticed that the brine went slimy and weird. It smells ok and no foam is seen.
Why did that happened? Everything stayed in the fridge while I’ve been checking it everyday. Brine was quite salty (but I eyeballed it :( )
Maybe that’s bacause of the blood that may not have been sucked out nicely when I put meat in the water overnight before brining.
The thing is, that I’ve cured a couple of pieces of moose meat in order to do kind of slow roasted pastrami in the oven. It has been staying in the brine in the fridge for 5 days and today just before transferring it to the oven I noticed that the brine went slimy and weird. It smells ok and no foam is seen.
Why did that happened? Everything stayed in the fridge while I’ve been checking it everyday. Brine was quite salty (but I eyeballed it :( )
Maybe that’s bacause of the blood that may not have been sucked out nicely when I put meat in the water overnight before brining.