Two Weeks in the Brine

#charcutepalooza After two weeks of corning, the brine is even darker than last week and tinted red. The meat is a little gray in color, but this seems to be fading into a more pinkish hue. This is normal. This week I put on gloves to turn the meat. No drops and no splashing (yeah).  I still expect a scum to form on the surface of the brine but so far it hasn’t happened. I’m thinking this may be because of the temperature. I didn’t take a thermometer with me, but I think it’s around freezing in the brine.