I've never brined anything before, so I gave it a whirl yesterday. I have a 3lb eye of the round roast that I brined with a basic mixture of salt and cold water. Kept it cool and covered for about 24 hours. This may have been too long. The bottom of the roast has turned gray. Is it safe to cook and eat? The meat does not feel slimy and smells normal. I read that over brining could change the color but I'm not sure if it should be consumed.
Thanks!
Submitted December 31, 2016 at 01:21PM by lessthandan623 http://ift.tt/2it4YXe
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