I have purchased lamb 4 days ago from a local butcher and decide to dry brine it today before roasting.
However upon dry brining it, it has formed some kind of spots. Is this still safe to eat? Especially for a 2 year old?
by GReeeeN_
20 Comments
rogueop
While that doesn’t look like spoilage I’ve seen before, I wouldn’t feed it to a small child.
I might risk it for myself if it didn’t have any accompanying odor.
hairyasshydra
Show us your dry brine salt. It could be the rock salt? contact with the lamb, if your salt doesn’t match up with the marks then might be best to simply pass – out of an abundance of caution.
Ketokitchenwizard
Did you apply salt before drying?
LabCat62
It looks like it’s only under / around the silverskin. Perhaps fat separation underneath?
I definitely would not eat that anything under well-done.
IronMajesty
Idk man is it worth the risk? It looks weird man. Maybe take it back to the store or ask the butcher?
Illustrious-Coat3532
Kill it with fire.
Sexi_maxi_2024
Just throw it out, people are giving you valid reasons for it to be happening and you’re rejecting all of them
Hour_Bass3400
How’s it smell?
Dangerous-School2958
Post it in the charcuterie sub…
Strebmal2019
Of all things why is this on the menu for a two-year old? If they are advanced enough to be eating meat of this quality you should be knowledgeable of what is good or not
UnusualBreadfruit306
Did you put it in the fridge??
Mattandjunk
I would ask your local butcher
Johnnyonoes
🤮🤮🤮🤮🤮🤮🤮🤮🤮
Woodie626
Dry brine is not a real thing
Pacific2Prairie
Call the butcher and ask if salting the silver skin instead of trimming it off would leave to white discoloration from the osmosis process.
goblin_dance_off
These are most lilely harmless salt or protein crystals. The meat looks fresh and the fact they are localosed to the silver skin implies the material dissolved and was drawn out in moisture, then was trapped by the silverskin, dried, and formed spots.
If it smells fine and the spots dont have a fuzzy texture, i personally wouldnt be worried. Especially if this was aged in anyway as those are likely tyrosine crystals which are actually a good sign.
shwaak
How does it smell?
If it’s smells fine I’d just trim the membrane and eat it.
Jampal77
It’s moisture trying to escape through the silver skin…I’m sure it’s fine but as a seasoned bbq/grilling guy idk how bold I feel about my prowess to be feeding a first time try dry brine lamb to a 2 year old… and what 2 year old will even eat that?? We all parent different I suppose
No-Luck-2337
Here’s 100$ if you take a bite of this weird looking piece of meat. Just a bite. Then you can stop.
Would you do it?
Because you’re planning on it, for some reason…
Timmy_2_Raaangz
Probably wouldn’t be an issue if you just took the silver skin the first time 🤷♂️ this cut looks awful
20 Comments
While that doesn’t look like spoilage I’ve seen before, I wouldn’t feed it to a small child.
I might risk it for myself if it didn’t have any accompanying odor.
Show us your dry brine salt. It could be the rock salt? contact with the lamb, if your salt doesn’t match up with the marks then might be best to simply pass – out of an abundance of caution.
Did you apply salt before drying?
It looks like it’s only under / around the silverskin. Perhaps fat separation underneath?
I definitely would not eat that anything under well-done.
Idk man is it worth the risk? It looks weird man. Maybe take it back to the store or ask the butcher?
Kill it with fire.
Just throw it out, people are giving you valid reasons for it to be happening and you’re rejecting all of them
How’s it smell?
Post it in the charcuterie sub…
Of all things why is this on the menu for a two-year old? If they are advanced enough to be eating meat of this quality you should be knowledgeable of what is good or not
Did you put it in the fridge??
I would ask your local butcher
🤮🤮🤮🤮🤮🤮🤮🤮🤮
Dry brine is not a real thing
Call the butcher and ask if salting the silver skin instead of trimming it off would leave to white discoloration from the osmosis process.
These are most lilely harmless salt or protein crystals. The meat looks fresh and the fact they are localosed to the silver skin implies the material dissolved and was drawn out in moisture, then was trapped by the silverskin, dried, and formed spots.
If it smells fine and the spots dont have a fuzzy texture, i personally wouldnt be worried. Especially if this was aged in anyway as those are likely tyrosine crystals which are actually a good sign.
How does it smell?
If it’s smells fine I’d just trim the membrane and eat it.
It’s moisture trying to escape through the silver skin…I’m sure it’s fine but as a seasoned bbq/grilling guy idk how bold I feel about my prowess to be feeding a first time try dry brine lamb to a 2 year old… and what 2 year old will even eat that?? We all parent different I suppose
Here’s 100$ if you take a bite of this weird looking piece of meat. Just a bite. Then you can stop.
Would you do it?
Because you’re planning on it, for some reason…
Probably wouldn’t be an issue if you just took the silver skin the first time 🤷♂️ this cut looks awful