Causes for concern:
- The container ended up pressurizing somewhat, so whatever was in there was breaking down and gassing, so when I opened up the container some fluid shot out
- There was an indication of some film on the top of the solution, which you can see in the video
- The meat has this snot all over it, see near end of video for a good look at the viscous stuff coming from the sieve
I used roughly 6 cups of water w/ a little more than half a teaspoon of Prague Powder (6.25% Sodium Nitrite) w/ .780kg beef brisket, which I believe matches ChefSteps 75ppm curing level. Put it in the fridge for about 10 days, didn't shake the solution past the 3rd day, should I have?
I used this ChefSteps recipe: https://www.chefsteps.com/activities/...
and I used this Nitrite calculator: https://genuineideas.com/ArticlesInde...