It's been sitting in its brine for about four days. I poke and prod the bags periodically to make sure it's well-stirred and that the meat is submerged.
Does anyone know what the color change means? Does this mean that my curing salt isn't going to preserve the color on the outside of the meat? Or does it mean that it is, and the inside is proof? Any meat-curing veterans out there?
Are you curing your own corned beef for St. Patrick's? Follow along here; I'll break out the meat and cook it next Monday.
(Images: Faith Durand)