I put an elk roast in a brine for pastrami about 2 weeks ago. I took it out with intentions of smoking it and I am little concerned about the meat. Most of the meat has a nice pink color, but there are some pieces that are brown. Does that mean the meat is rancid? Could it have gone rancid before I even put it in the brine? I will upload some photos I took of the meat.
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4/4/15 at 12:37pm