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Pastrami from the begining, update It's finally done!!

Bearcarver

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Bbally will know.

If the colors were the other way around, I'd say it was not enough cure, or not long enough in cure, but that would be if the bright red would be on the outer part & the not bright red was in the middle.

This will be interesting.

Bear
 

SmokinAl

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Bbally will know.

If the colors were the other way around, I'd say it was not enough cure, or not long enough in cure, but that would be if the bright red would be on the outer part & the not bright red was in the middle.

This will be interesting.

Bear

I ate a small piece that I fried about 1 1/2 hours ago & I'm ok. It tasted good. How long does food poisoning take?   
 

Bearcarver

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I ate a small piece that I fried about 1 1/2 hours ago & I'm ok. It tasted good. How long does food poisoning take?   
I don't think you're gonna get food poison from tasting that piece. I'd go eat a big pile of that great Ham you made to dilute the percentage of bad stuff in your system!----LOL

Bear
 
 

eman

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Bad news, it came out of the brine and looked ok, but when I cut into it, it doesn't look right. What do you guys think. I emailed bbally a pic to see what he says. I'm afraid to eat it. Here's how it looks. It almost looks like it has been cooked.

I'd bet dollars to doughnuts that Bob will tell you that the bright red  in the middle is where the brisket didn't cure.

The bright red is the actual color of the beef. It just looks brighter than normal because the rest of the flat has been cured and is a dull color. Just my opinion, i am not a butcher , nor am i certified by the USDA.
 

alelover

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Food poisoning usually comes on pretty quick. I never cut mine after curing so I don't know what it's supposed to look like.
 

SmokinAl

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Bob, Where are you?
 

Bearcarver

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Food poisoning usually comes on pretty quick. I never cut mine after curing so I don't know what it's supposed to look like.
I have cut Bacon in the middle in the past, to get a middle slice, to get a true salt/fry test from a place that isn't near the surface, like the end of a piece of meat would be.

The whole piece was the color of the center of Al's cut. That is why I have no idea what that color he got tells us.

Bear
 

eman

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Bob, Where are you?
I'm right here in my Puter chair , you know the one that my wife says has become a permanant part of my Butt.

 B. Bally may be doing a cooking gig this weekend???
 
 

eman

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I have cut Bacon in the middle in the past, to get a middle slice, to get a true salt/fry test from a place that isn't near the surface, like the end of a piece of meat would be.

The whole piece was the color of the center of Al's cut. That is why I have no idea what that color he got tells us.

Bear
Pork gets brighter red instead of the normal pink when cured. When you soak beef in a curing liquid you wash out all the blood from the area the liquid  reachs. That is why it turns a dull grey color.
 

Bearcarver

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Food poisoning usually comes on pretty quick. I never cut mine after curing so I don't know what it's supposed to look like.
I have cut Bacon in the middle in the past, to get a middle slice, to get a true salt/fry test from a place that isn't near the surface, like the end of a piece of meat would be.

The whole piece was the color of the center of Al's cut. That is why I have no idea what that color he got tells us.

Not a very good view of it, but note the left end of the right BBB, fresh out of cure.

The bright pink goes from one face to the other.



I have been trying to post this for 15 minutes---Hope this finally comes up!

Bear

Bear
 

SmokinAl

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I guess I'm gonna rub it & get it ready to smoke. If it turns out that I can't eat it I'll just pitch it, but I'm going to assume it's OK until bbally lets me know otherwise. I have a corned beef point that I picked up at Wally World this Morning & my plan was to put it on the top rack above the flats. I didn't trim any fat off it & was hoping it would drip on the flats & keep them moist. So even if I have to throw out the flats I will still have the point to eat. Man this is really getting out of hand. I think next time I'll just pay the extra $ & get the cured corned beef.
 

SmokinAl

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I have cut Bacon in the middle in the past, to get a middle slice, to get a true salt/fry test from a place that isn't near the surface, like the end of a piece of meat would be.

The whole piece was the color of the center of Al's cut. That is why I have no idea what that color he got tells us.

Not a very good view of it, but note the left end of the right BBB, fresh out of cure.

The bright pink goes from one face to the other.



I have been trying to post this for 15 minutes---Hope this finally comes up!

Bear
That is exactly what I was expecting when I cut the end off, nice red color like yours Bear.
 
 

Bearcarver

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Pork gets brighter red instead of the normal pink when cured. When you soak beef in a curing liquid you wash out all the blood from the area the liquid  reachs. That is why it turns a dull grey color.
Yup, that's what I said--The picture I just posted shows it.

Thanks Eman,

Bear
 

Bearcarver

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Good luck Al !!!

I gotta go clean out a mess of birdhouses---I'm getting the evil eye!!!    OUCH !!!!!

"Yes Dear !!"

Bear
 

SmokinAl

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eman, So what your saying is that the brisket is supposed to be all dark & not have that red strip in the center like mine? If that's true how come the ones you get in the store already cured are all red clear thru.?
 

eman

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eman, So what your saying is that the brisket is supposed to be all dark & not have that red strip in the center like mine? If that's true how come the ones you get in the store already cured are all red clear thru.?

If you are talking about corned beef from the store the ones i get are red all the way thru but not blood red like beef.

I dont use liquid cures on meats so it maintains the same color while it cures.  When i buy corned beef it is red .

 But then when i soak it to remove the salt it washes all the blood out and turns it grey. 

 All i'm saying is that the grey color on the outer portion of the meat you have is caused by the blood leaching out which is then replaced by the curing liquid. If this is so then it stands to reason that since the center portion of the flat is still blood red then the cureing liquid did not reach this point in the flat in sufficiant quantities to leach out the blood.
 

micmike

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eman, So what your saying is that the brisket is supposed to be all dark & not have that red strip in the center like mine? If that's true how come the ones you get in the store already cured are all red clear thru.?
I just finished my soak Al, and the color turned grey. Not to worry me thinks.

 
 

SmokinAl

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If you are talking about corned beef from the store the ones i get are red all the way thru but not blood red like beef.

I dont use liquid cures on meats so it maintains the same color while it cures.  When i buy corned beef it is red .

 But then when i soak it to remove the salt it washes all the blood out and turns it grey. 

 All i'm saying is that the grey color on the outer portion of the meat you have is caused by the blood leaching out which is then replaced by the curing liquid. If this is so then it stands to reason that since the center portion of the flat is still blood red then the cureing liquid did not reach this point in the flat in sufficiant quantities to leach out the blood.

So then is it safe to eat?
 

uncle_lar

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sorry I was out to lunch AL.

the bright red in the middle proves that the cure is all the way through, the dark on the edges is fine

when you smoke it it wll get the pink all the way back just like it did when you fry tested it.

season it up and get it going

if you look at my post of the one I just did you will see that mine is darker around the edges also.

your gonna love it when its done!
 

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