First corned beef, fat is like jelly (snot)

[cannedtuna]

Just pulled the brisket from a typical corned beef brine after 10 days. Whatever fat was on it in the beginning turned into a jelly-like goo. I trimmed it off and the meat is now desalinating in fresh water.

No off putting smells or anything. Any idea if its going to be a problem? Im in eastern Europe and everything here is grass fed if that makes a difference.

 

[smokerjim]

not sure if grass fed would do that, i think most cattle eat grass with grain also. maybe i'm wrong. can you give more of your process, ingredients in your brine and maybe someone can help you.

 

[SmokinAl]

As said by Jim, what was the weight of the meat & what was the brine?
Did you use cure#1?
Al

 

[cannedtuna]

I used a basic brine, no crazy ingredients. Water, proper curing salt, salt, premade corning spice, etc. Im thinking the cut was a little small and was over cured. The outer layer of meat was grey and the inside was deep red. The outer fat was like jelly. 10 days in brine.

 

[cannedtuna]

Yes, prague #1