I think I made the brine correctly, right amount of pink curing salt/nitrate and regular salt, but when I boiled it all to put it together, I didn’t let it cool enough. It was not steaming anymore on top but when I poured it onto the beef there was a little bit of vapor and it was still hot 🙁 and I left it in there. Turned it at 4 days and it smelled fine, maybe a little brown? Is it supposed to look brown at all?
Is it at least safe to eat if not the best texture? Will it throw off the brining process?
I’m a cured meat absolute novice and appreciate any advice!
edit: here’s a pic of it [day 5 hot brine fiasco](https://imgur.com/a/EeQZrdV)
by refryedbeams
2 Comments
That sucks. Did you put it right in the fridge after?
Protip on brines: use 1/4 of the water to dissolve the salt on the stove. Then add the rest in ice water.
If it doesn’t smell I would cook it.