So. I have 6 whole packers brining in cambros to make pastrami.
as always I followed the AR method and calculator.
The called for cure time with the calculator here is 9 days. I put them in the brine early morning on Monday 12/30.
some one knocked over the cambro yesterday and 4 gallons of water brine went everywhere.
For the record I discarded the whole packer.
before I threw it I was suprised how good it looked. I was expecting more junk and funk or more pink color etc..everyone was flabbergasted that I tossed the meat.
was the meat salvageable?? I think not. How long can you leave a turkey in a brine.
PLEASE PLEASE no "when in doubt answers" as I was just randomly thinking "what’s wrong with this meat?"
I’m having flashbacks to a previous post I made and don’t want to go that direction.
Meathead I’m thinking I created conditions that artificially spoiled the meat and then held it. So halfway through the cure time is the money spot for ickyness and contamination. That sound about right? I hate losing a whole prime packer and was drawing a blank when i was forced to explain why I was tossing a packer. It’s been a long week and I was "over it" and was literally having a hard time defending myself. Likely that was all in my head.
just random thoughts this morning.
as always I followed the AR method and calculator.
The called for cure time with the calculator here is 9 days. I put them in the brine early morning on Monday 12/30.
some one knocked over the cambro yesterday and 4 gallons of water brine went everywhere.
For the record I discarded the whole packer.
before I threw it I was suprised how good it looked. I was expecting more junk and funk or more pink color etc..everyone was flabbergasted that I tossed the meat.
was the meat salvageable?? I think not. How long can you leave a turkey in a brine.
PLEASE PLEASE no "when in doubt answers" as I was just randomly thinking "what’s wrong with this meat?"
I’m having flashbacks to a previous post I made and don’t want to go that direction.
Meathead I’m thinking I created conditions that artificially spoiled the meat and then held it. So halfway through the cure time is the money spot for ickyness and contamination. That sound about right? I hate losing a whole prime packer and was drawing a blank when i was forced to explain why I was tossing a packer. It’s been a long week and I was "over it" and was literally having a hard time defending myself. Likely that was all in my head.
just random thoughts this morning.
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