Pastrami cure help

[nsitka]

Hello,

I’ve had a brisket sitting in cure for the past week. I pulled it out this morning to desalinate and noticed the corners had been pressed up against the sides of the curing bin and didn’t soak up the cure. Some small sections are the red colour of a fresh brisket, whereas the rest is corned beef pink.

Is it still safe to use? I just cut the red sections off. Thanks.

 

[SmokinAl]

No problem, as long as the brisket was completely submerged you are fine. When it is cooked it will all look the same. BTW I always cure my briskets for 2 weeks. So next time you may want to leave it in the cure a bit longer.
Al

 

[chef jimmyj]

Its will be fine. Best move is to tightly wrap in plastic wrap and let it sit in the refer over night. The cure will travel in to the corners. If in a hurry, it's safe to cook as is. The corners may not be Pink after smoking, but still fine to eat. .JJ

 

[nsitka]

Its will be fine. Best move is to tightly wrap in plastic wrap and let it sit in the refer over night. The cure will travel in to the corners. If in a hurry, it's safe to cook as is. The corners may not be Pink after smoking, but still fine to eat. .JJ

Thanks!

 

[nsitka]

No problem, as long as the brisket was completely submerged you are fine. When it is cooked it will all look the same. BTW I always cure my briskets for 2 weeks. So next time you may want to leave it in the cure a bit longer.
Al

Thanks for the tip, I’ll try 2 weeks next time.

 

[dernektambura]

How about just cut off parts not submerged in brine and proceed to next step?
I mean... Salinity is like: yoi come close and shit stops at my desk!