I have a question about equilibrium curing in a vacuum sealed bag. I took an eye of round and added 2% salt + 0.25% Prague powder 1, I salted beef directly in the bags and sealed them, the salt wasn’t 100% uniformly distributed but I thought that it would distribute itself throughout the the meat after some time. Now 2 weeks later it had some dark spots while being mostly red. Is it possible that it spoiled due to salt not being applied directly to some areas?
I have cooked it sous vide 131f for 24 hours and the dark spots have become more apparent. I’m kinda worried of eating it, not noticing off flavors or smell and getting sick. Pics attached of what it looks like after being cooked.
by Hughmangoes
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