or Connect
SmokingMeatForums.com › Forums › Preserving Food › Curing › Cured brisket for Pastrami. Green areas??
New Posts  All Forums:Forum Nav:

Cured brisket for Pastrami. Green areas??

post #1 of 5
Thread Starter 
I just to a packer brisket out of a 17 day brine. There are shades of green on the meat. Is this safe?
post #2 of 5
Was the brisket totally submerged the entire time in the brine ??? Was it in the refrigerator at about 38 degrees the entire time....
Does it smell funky...... What was the brine mix you used.....
post #3 of 5
Thread Starter 
Hi Dave. Yes, Yes and Yes. I used Pop's simple brine. Prague powder. I brined 5 of them and injected also. These 2 were the biggest of the 5.

RP
post #4 of 5
Thread Starter 
The smell was not a real bad butt, it did smell stronger than the rest.

RP
post #5 of 5
You can try rinsing with vinegar... does it rub off of the meat...

not being able to see it and using all of the senses.... I'd at the very least cut it off and wipe all the meat down with vinegar to kill any spores if it was some nasty mold...
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Curing
SmokingMeatForums.com › Forums › Preserving Food › Curing › Cured brisket for Pastrami. Green areas??