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corned-beef cure/brine: viscous, snot-like substance - is this safe?
The Next CEO of Stack OverflowCorned Beef - From ScratchIs there any substitute for saltpeter / sodium nitrate in corned beef brine?Cooking corned beef brisket for maximum slice-abilityWhy is my corned beef overly salty?Corned Beef vs PastramiCorned Beef Brisket left outCorned Beef, Cabbage vs. Reuben - Multipurpose?How is canned corned beef made?Canned corned beef dinner, for hikingStringy corned beef
Please click here for a video showing the problem
Causes for concern:
- The container ended up pressurizing somewhat, so whatever was in there was breaking down and gassing, so when I opened up the container some fluid shot out
- There was an indication of some film on the top of the solution, which you can see in the video
- The meat has this snot all over it, see near end of video for a good look at the viscous stuff coming from the sieve
I used roughly 6 cups of water w/ a little more than half a teaspoon of Prague Powder (6.25% Sodium Nitrite) w/ .780kg beef brisket, which I believe matches ChefSteps 75ppm curing level. Put it in the fridge for about 10 days, didn't shake the solution past the 3rd day, should I have? No clue
I used this ChefSteps recipe:
https://www.chefsteps.com/activities/...
and I used this Nitrite calculator:
https://genuineideas.com/ArticlesInde...
brining safety corned-beef
asked 5 hours ago
RyanHRyanH
12
New contributor
RyanH is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Please click here for a video showing the problem
Causes for concern:
- The container ended up pressurizing somewhat, so whatever was in there was breaking down and gassing, so when I opened up the container some fluid shot out
- There was an indication of some film on the top of the solution, which you can see in the video
- The meat has this snot all over it, see near end of video for a good look at the viscous stuff coming from the sieve
I used roughly 6 cups of water w/ a little more than half a teaspoon of Prague Powder (6.25% Sodium Nitrite) w/ .780kg beef brisket, which I believe matches ChefSteps 75ppm curing level. Put it in the fridge for about 10 days, didn't shake the solution past the 3rd day, should I have? No clue
I used this ChefSteps recipe:
https://www.chefsteps.com/activities/...
and I used this Nitrite calculator:
https://genuineideas.com/ArticlesInde...
brining safety corned-beef
asked 5 hours ago
RyanHRyanH
12
New contributor
RyanH is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Please click here for a video showing the problem
Causes for concern:
- The container ended up pressurizing somewhat, so whatever was in there was breaking down and gassing, so when I opened up the container some fluid shot out
- There was an indication of some film on the top of the solution, which you can see in the video
- The meat has this snot all over it, see near end of video for a good look at the viscous stuff coming from the sieve
I used roughly 6 cups of water w/ a little more than half a teaspoon of Prague Powder (6.25% Sodium Nitrite) w/ .780kg beef brisket, which I believe matches ChefSteps 75ppm curing level. Put it in the fridge for about 10 days, didn't shake the solution past the 3rd day, should I have? No clue
I used this ChefSteps recipe:
https://www.chefsteps.com/activities/...
and I used this Nitrite calculator:
https://genuineideas.com/ArticlesInde...
brining safety corned-beef
asked 5 hours ago
RyanHRyanH
12
New contributor
RyanH is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Please click here for a video showing the problem
Causes for concern:
- The container ended up pressurizing somewhat, so whatever was in there was breaking down and gassing, so when I opened up the container some fluid shot out
- There was an indication of some film on the top of the solution, which you can see in the video
- The meat has this snot all over it, see near end of video for a good look at the viscous stuff coming from the sieve
I used roughly 6 cups of water w/ a little more than half a teaspoon of Prague Powder (6.25% Sodium Nitrite) w/ .780kg beef brisket, which I believe matches ChefSteps 75ppm curing level. Put it in the fridge for about 10 days, didn't shake the solution past the 3rd day, should I have? No clue
I used this ChefSteps recipe:
https://www.chefsteps.com/activities/...
and I used this Nitrite calculator:
https://genuineideas.com/ArticlesInde...
brining safety corned-beef
brining safety corned-beef
asked 5 hours ago
RyanHRyanH
12
New contributor
RyanH is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 5 hours ago
RyanHRyanH
12
New contributor
RyanH is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
edited 5 hours ago
RyanH
asked 5 hours ago
RyanHRyanH
12
New contributor
RyanH is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 5 hours ago
RyanHRyanH
12
asked 5 hours ago
RyanHRyanH
12
12
New contributor
RyanH is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
RyanH is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
RyanH is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
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add a comment |
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