I have had a round roast in Pop's brine for 1 week. Due to the thickness of the roast I had injected the roast with Pop's brine as well. I'm ready to cook it, so I decided to cut it in half to make sure the cure went to the center(which I was confident it would due to injecting and length of time), but the color surprised me. I've attached pictures. Does it look right? The whole outside 1/2 to 3/4 of an inch or so is pale grey, and then the center looks cured. Is it possible the cure didn't penetrate the outside due to fat/silver skin that wasn't trimmed, and it only cured where it was injected in the center? I really appreciate the help!