Problems with Corned beef tongue

Andreas_P_Kristensen_21982

I have a beef tongue of about 2 kg that's been sitting in the CS corned beef brine without pink salt, omitted due to problems sourcing it locally in time, for about 8 days now. I've been flipping the beef over daily, but I haven't stirred the brine a whole lot.

The problem I'm having is that the brine has become somewhat viscous and will stick to my fingers almost like goo when I go to flip the tongue. Is this normal or should I bin the whole thing? There are no off odours at least that I am able to detect, however, I wouldn't want to serve it to anyone unless I'm confident it's safe.

Hope someone can help me out here.

rawburntpellerin

Very very dangerous!!! That's what the sodium nitrate (pink salt) is there for. Regular salt alone cannot protect the meat from developping dangerous pathogens. It's fine for 24 hours, but beyond that you're putting yours and other's health at risk. Be sure next time to follow the recipe to the letter! Pink salt in non negociable.