How To Make Corned Beef: An Update

I embarked on a meat-curing project earlier this week, starting up a batch of corned beef, which should be ready to be cooked after a week of curing in its brine. I was curious to see how it looks at this stage, so I took a peek.

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.

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Today I made a small cut in one of the pieces. On the outside it's turning slightly greyish pink, but the inside is still fresh and red.

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.

Related: How To Cure Corned Beef (In Time for St. Patrick's Day)

(Images: Faith Durand)

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