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Brine went slimy
Wow, I’m completely new to this stuff but got a memory about reading a book in which they said putting 10 percent to make sure everything is fine, I’ll keep in mind now that brine should be 2-3% :) By the way meat has cooled down an it tastes very good. Quite unusual for moose to be so soft and... -
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Brine went slimy
Finished all the work on the meat, left it rest for the night. Now I woke up(it’s morning where I live) and tried the meat. Taste and texture are nice but what strikes me odd is that it’s gray in the center and pink on the sides (not vice versa, as I was expecting). Did this happen from... -
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Brine went slimy
I baked it for 9hours. My thermometer is not really an accurate thing but it showed 57C (which is around 130F), I thought its okay, many people do this temp(getting «rare» meat) Btw, meat is done. It rested for an hour, I’ve tried a piece. Went better than I thought after all this mess... -
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Brine went slimy
Thanks a lot for the answer! Maybe I’ve seen this thread but unfortunately got lost in so many comments :) Actually I have already just put it in the oven thinking that 60 Celcium will kill all the bad stuff(right?). After baking I’m planning to roast it a little on the cast iron pan to kill... -
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Brine went slimy
Need your help guys, not sure if I chose the right subforum for it though. The thing is, that I’ve cured a couple of pieces of moose meat in order to do kind of slow roasted pastrami in the oven. It has been staying in the brine in the fridge for 5 days and today just before transferring it to...
