Bought two top rounds at Sams the other day. I noticed yesterday that it had a small brown place on it so I went ahead and sliced it up to get it ready for marinating. Does this look like the meat is spoiled? Checked it out this morning and it looks like there is another brown place forming. I was thinking of going ahead and putting it in my cure and marinade then smoking in the morning. The cure should stop the browning, right?