Look cured to you?

sirvesa

Newbie

Original poster

Jan 18, 2017

12

10

• Feb 24, 2017

• #1

I have never really worried about it with ground meat for sausages but this is my first time trying an in tact brisket. Used the bacon cure calculator and it has been curing for 7 days.

IMG_20170224_054757817.jpg

• sirvesa
• Feb 24, 2017

I get tested the crap out of it and the meat was still pink. That has got to be a good sign.

IMG_20170224_055812412.jpg

• sirvesa
• Feb 24, 2017

 

atomicsmoke

Master of the Pit

OTBS Member

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Feb 24, 2017

• #2

7 days is on the short side. But it looks you got lucky.

What do you mean "tested"? As in fry tested?

 

sirvesa

Newbie

Original poster

Thread starter

Jan 18, 2017

12

10

• Feb 24, 2017

• #3

Yeah I meant fry.

 

sirvesa

Newbie

Original poster

Thread starter

Jan 18, 2017

12

10

• Feb 24, 2017

• #4

The flat was pretty small. Only 5 lbs and at the thickest part still just under 2"

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Feb 24, 2017

• #5

Looks cured to me, but I do mine for 14 days.

Al

 

sirvesa

Newbie

Original poster

Thread starter

Jan 18, 2017

12

10

• Feb 24, 2017

• #6

Maybe I jumped the gun and got lucky. This one just went into the smoker but next time I will wait 2 weeks. Thank you two for your input and in return, I will show you how to make a redneck pepper grinder.

IMG_20170224_062928506.jpg

• sirvesa
• Feb 24, 2017