Recent content by Cleatus

Decided to cut off the uncured part. Based on... 1) It was a good piece of meat from a quality grocery. 2) It was only in the fridge 4 days. I might have cooked it as a regular brisket (no cure at all) after 4 days. 3) it was taken to 170 and promptly cooled.

I did the dry cured pastrami recipe. I cured it for 4 days. There is a small sliver of gray inside where it did not fully cure all the way through on one side. Is it safe to eat this side that has the gray in it? Is it safe the side that looks red all the way through? Please answer ASAP...