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Brine went kinda slimy

poster
poster Posts: 1,346
in EggHead Forum
I had a brisket brining for pastrami and i pulled it out to rinse today. Today was day 10 in the cure. I noticed when pouring the brine out, that it had thickened and was almost slimy? This is the first time ive seen this. Is this normal? Everything smells ok, i did have some brown sugar in there but am a little concerned now
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  • Photo Egg
    Photo Egg Posts: 12,137
    @fishlessman
    This might be something you can help with.
    Thank you,
    Darian

    Galveston Texas
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  • SGH
    SGH Posts: 28,988
    @poster
    Question, was it clear to cloudy looking slime? Or did it have a color to it? Answer those two questions and I may can help you out. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • poster
    poster Posts: 1,346
    It was pretty clear, just slightly cloudy, no color. It was very uniform, i didnt notice slimy/unslimy areas, just a pretty thick fluid as i poured it
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  • SGH
    SGH Posts: 28,988
    poster said:
    It was pretty clear, just slightly cloudy, no color. 
    That ^^^^^^^ more often than not is simply sugar breaking down. When it has color, you have a problem. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    edited December 2018
    @poster

    Just so you will know, here are some bad brine symptoms.

    1. White slime and foam on top.

    2. Milky color with or without foul odor. Cloudy is ok, milky is not. If it’s milky but has no odor, it’s still bad. The odor will come if given more time. 

    3. Brine turns blue in color or has a bluish hue/tint.  

    4. Brine becomes very tacky (gluey) to touch. There is a difference between being gluey and being slimy. Slimy is ok, gluey is not. 

    There  are certainly other bad signs, but in general, these are far and away the ones most encountered.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • poster
    poster Posts: 1,346
    Thanks, this was my first time using sugar,  so hopefully thats all it was. It definitely wasnt blue or milky
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  • nolaegghead
    nolaegghead Posts: 42,109
    If you are certain it was below 40F the entire time I would not worry about it at all.
    ______________________________________________
    I love lamp..
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  • thetrim
    thetrim Posts: 11,387
    I have no idea, but I have had some great pastrami from @BUFFALOMOOSE, so I wanted to tag him.  I don't know if he brined any for that length of time.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • poster
    poster Posts: 1,346
    Ya i believe i was in longer than needed, but not extremely long. Im going to sous vide 36 hours now, so heres hoping
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  • BUFFALOMOOSE
    BUFFALOMOOSE Posts: 383
    @thetrim. It was a depot corned beef that we desalinated.  Hope you, your family, and everyone on the Forum has a Merry Christmas..
    South Buffalo, New York
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  • bgebrent
    bgebrent Posts: 19,636
    BUFFALOMOOSE said:
    @thetrim. It was a depot corned beef that we desalinated.  Hope you, your family, and everyone on the Forum has a Merry Christmas..
    And we've really enjoyed your Red rub brother.  Merry Christmas and see you at BB I hope.
    Sandy Springs & Dawsonville Ga
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