u/ribeye_walker

Hey friends, looking for some help regarding the color of my cured muscles. This is wagyu bavette that I cure and serve for my restaurant. I use the salt box method with .025 curing salt #1 then vac seal for 2 days. I then hang it until 30% weight loss. Every time I cut into the bavettes there is this massive grey ring around the inside of the muscle. Any tips? My guess would be I’m not curing it long enough in the bag for the curing salt to work all the way through. Anything helps, thank you all!