John Frailey
TVWBB Fan
I am 2/3 of the way into my first corned beef cure and notice the meat is not taking on that reddish color of store bought. It looks more like a Canadian bacon cure before smoking. Is something wrong or is that red color in store bought just dye? I know some corned beef I have bought at Whole Foods wasn't red either. Everything smells fine. It has been in a dedicated small frig and the cure liquid has been between 36 and 39 degrees. Salt and pink salt are per Ruhlman with flavorings from another source.