Hello,
I’ve had a brisket sitting in cure for the past week. I pulled it out this morning to desalinate and noticed the corners had been pressed up against the sides of the curing bin and didn’t soak up the cure. Some small sections are the red colour of a fresh brisket, whereas the rest is corned beef pink.
Is it still safe to use? I just cut the red sections off. Thanks.
I’ve had a brisket sitting in cure for the past week. I pulled it out this morning to desalinate and noticed the corners had been pressed up against the sides of the curing bin and didn’t soak up the cure. Some small sections are the red colour of a fresh brisket, whereas the rest is corned beef pink.
Is it still safe to use? I just cut the red sections off. Thanks.