- Apr 9, 2016
- 1
- 0
good afternoon,
I read through many of the posts on making pastrami and decided to take the plunge. I am using Morton’s tender quick and their cure recipe for 1tbsp per pound. Brisket is 5 lbs and after 9 days of curing took it out of the fridge to soak for the recommended 3 hours.
After cutting it open to see if it cured all the way through it appears there is about 1/4 in of grey meat and then the normal pinkish/red color. This looks like a lot more grey than the normal just grey exterior color I’ve seen on others .
Was still planning to smoke it but if anyone could let me know if they think this is safe to eat I would appreciate it.
Thanks - happy turkey day.
Ezra
I read through many of the posts on making pastrami and decided to take the plunge. I am using Morton’s tender quick and their cure recipe for 1tbsp per pound. Brisket is 5 lbs and after 9 days of curing took it out of the fridge to soak for the recommended 3 hours.
After cutting it open to see if it cured all the way through it appears there is about 1/4 in of grey meat and then the normal pinkish/red color. This looks like a lot more grey than the normal just grey exterior color I’ve seen on others .
Was still planning to smoke it but if anyone could let me know if they think this is safe to eat I would appreciate it.
Thanks - happy turkey day.
Ezra
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