Corned Beef Update (Day 3)

Hi everyone! I just checked in on my corned beef, which was due to be turned over today. It’s looking amazing! The first thing I notice when I opened the lid was that the liquid had turned from clear to beautiful deep brown. This is interesting, but probably just an effect of meat juices oxidizing.  I didn’t see any floating mold, which is promising. With veggies, mold like that can just be skimmed off, but I would be paranoid with meat. Does anyone have any experience with this?

1-Just Opened

Once I took the plate off, I was hit by the smell of the spices. The garlic and bay are prominent, and the rest of the spices feature in the background. I almost wish I could use the liquid for stock, but I guess the salt content makes it useless for anything other than curing meat.

3-Top View

Still no sign of anything going wrong here. Next up is turning the meat. It feels more tender than when I added it, very soft; and it smells sooooo good.

4-Holding Meat

I didn’t want to leave it uncovered for too long, so I closed everything up again, and will check on it again in a few days.

Let me know if you’ve ever made corned beef, and if you did anything differently!

~The Homesteading Hippy

1 thought on “Corned Beef Update (Day 3)

  1. The Homesteading Hippy Post author

    So I checked on the corned beef again today. It still smells great, but the smell is beginning to evolve. I think the garlic is beginning to pickle. Everything still seems healthy, and I think I’ll leave it a few more days.


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