Chef Forum banner
1 - 2 of 2 Posts

· Registered
1,843 Posts
Weird, because I've cured many things and made many sausages with just Kosher salt and have never had this problem. I've even made corned beef (well, one of my interns years ago made brisket where she forgot to add pink salt) and the meat was gray, not pink. It tasted like corned beef but did not have the pink color usually associated with it. 

You are certain your butcher isn't adding anything to the meat? 

You might try switching to Diamond Crystal or Morton's Kosher salt to see if that helps. 
1 - 2 of 2 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.