Is a White "Yeasty" film floating on wet cure (and a mildly bad odor) a sign that my meat went bad?
My fridge was mostly empty before we went away on vacation. So I took advantage of the opportunity to cure some meat.
In one pot I put Pork Belly and Beef Eye of Round (5% salt solution, with pink Premium Curing Salt #1, no corned beef spice mix). In another pot I put a London Broil and a Beef Brisket (same cure solution, but this one WITH corned beef spice mix). They ended up with a 13 day wet cure, much longer than my usual time.
When we got back, the Pork Belly and Beef Eye of Round pot had white yeasty bloom floating on top, and a mildly unpleasant odor (not strong enough to tell me anything definite). The London Broil and a Beef Brisket had no yeasty bloom and seemed perfectly fine. The London Broil and a Beef Brisket are cooking now. The Pork Belly and Beef Eye of Round I rinsed, washed the pot, and put back in a fresh 5% cure solution for another day. I'll see how it seems then. There was no indication of a power outage while we were away. Each pot had a plate which held the meat underwater (and appeared to have successfully done that).
Do you think I should throw out the Pork Belly and Beef Eye, the one which had the white yeasty film floating on the wet cure? What signs might tell me if it's safe. If I do cook it, I'll be sure to make sure it's cooked well all the way through. I'll first cook it in the sous vide (maybe 48 hours at 140F). Then I may smoke it.
My fridge was mostly empty before we went away on vacation. So I took advantage of the opportunity to cure some meat.
In one pot I put Pork Belly and Beef Eye of Round (5% salt solution, with pink Premium Curing Salt #1, no corned beef spice mix). In another pot I put a London Broil and a Beef Brisket (same cure solution, but this one WITH corned beef spice mix). They ended up with a 13 day wet cure, much longer than my usual time.
When we got back, the Pork Belly and Beef Eye of Round pot had white yeasty bloom floating on top, and a mildly unpleasant odor (not strong enough to tell me anything definite). The London Broil and a Beef Brisket had no yeasty bloom and seemed perfectly fine. The London Broil and a Beef Brisket are cooking now. The Pork Belly and Beef Eye of Round I rinsed, washed the pot, and put back in a fresh 5% cure solution for another day. I'll see how it seems then. There was no indication of a power outage while we were away. Each pot had a plate which held the meat underwater (and appeared to have successfully done that).
Do you think I should throw out the Pork Belly and Beef Eye, the one which had the white yeasty film floating on the wet cure? What signs might tell me if it's safe. If I do cook it, I'll be sure to make sure it's cooked well all the way through. I'll first cook it in the sous vide (maybe 48 hours at 140F). Then I may smoke it.
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