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Reply to "2nd. AmeriQue question...sorry to be pesty."

That pink area is cured, that's why it's pink. Just like pork (ham) turns pink when cured. Or better yet think Pastrami/Corned Beef which are just cured briskets.

So it will have a cured taste, BUT because it's so small, it's really, really REALLY hard to taste it (unless you cut it out).

quote:
Originally posted by cal:


I'm too poor of a judge to taste any difference. I would recommend starting for 10 minutes with the TQ before rinsing, it will look more natural.


I'd be careful about 10 min. When I did the tests for the forum a number of years ago to show the effect. 2 to 5 min max was enough. There are enough variables in it that's it really hard to make it consistent because the penetration of the cure varies so much.
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