angel4us Yes, those brown spots are areas where the cure was not mixed in with. The other possibility is that something you added interacted with the cure and causes it to turn the meat brown/green around it. As good as you mixed it with your hands this will sometimes happen when hand mixing (can even happen with machine mixing) as the cure didn’t get every little bit of meat. Personally, I don’t think it causes too much of an issue as long as everything was cooked to 160° and is kept refrigerated.
I’ll be mixing 25 lbs of venison/pork fat at about a 75/25 ratio tomorrow.
I’ll mix 12.5 lbs. at a time in my 20 lb mixer. I have pre-measured the seasonings and cure into one bag for each 12.5 lbs. I also have the carrot fiber binder measured for each 12.5 lbs of meat.
Question 1: Would it work to mix the seasoning, cure, and carrot binder with the ice cold water, then pour into mixer for more even dispersion of ingredients?
Question 2: On the subject of even dispersion of ingredients…how can only 60 seconds or less of mixing get the encapsulated citric acid evenly dispersed?
mtnjim You’ve probably already done all of this but just so it doesn’t go unanswered:
Yes you can do that, I don’t like to when using Carrot Fiber though as it makes it a past and that can be a little harder to get mixed in with the meat. Absolutely can be done though and often is.
It’s a choice between lesser evils really. 60 seconds might not get you perfect distribution but it will be good enough and it is is certainly better than doing it too long and having the encapsulation break and release the acid into the meat too early.