Hey gang, been so busy with my new job working midnights that I barely have a chance to partake in our favourite hobby anymore. With that said, I decided to start a batch of Montreal Smoked Meat and came across an odd occurance.I put together a brine consisting of water, kosher salt, dextrose, cure #1, and lastly ascorbic acid.
Now when I dissolved the first four ingredients everything was fine as usual. However, when I added the ascorbic acid an odd reaction occurred, the mixture started creating an orange coloured gas! I quickly fled and gave it a few minutes to air out before going back to inspect the brine. Everything had returned to normal and the brine seemed ok. Does anyone know what happened?? I can't seem to find any information suggestion a possible reaction with any of those ingredients and am at a bit of a loss as to what happened.