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View Full Version : Salty Pork Injection - Will it Change the Texture?


Greg60525
06-06-2012, 08:20 AM
I used a pork injection with salt for the first time on pork butts. The injection had a considerable salty taste to it, but the pork didn't. What I did observe was two things:

- the pork did not pull well. It came out more in strings at times and it was difficult to pull.

- the texture when you chewed it was more like steak, a tender steak.........it had more firmness.

It was certainly different than my typical apple juice and Worcestershire injection. Can't be certain that it's the salt, as I didn't perform a B vs C experiment, but I never had pork butts turn out like that before.

First of all, does this make sense............is it in-line with your experiences?

My real question is, what is dersireable from a competition point of view? Is perhaps, my usual pork too soft/tender and the judges are really looking more for this steak-like texture and firmness.

Thanks,

Jacked UP BBQ
06-06-2012, 08:44 AM
use FAB, it works well for us.

Scottie
06-06-2012, 11:58 AM
Its FABulous

mobow
06-06-2012, 12:34 PM
It sounds a little under cooked to me. keith

INmitch
06-06-2012, 12:41 PM
It sounds a little under cooked to me. keith
Ditto.

gooose53
06-06-2012, 02:42 PM
I use salt in my injection and have never had that problem unless it wasn't cooked enough.

Meat Meets Meat
06-06-2012, 05:28 PM
We use salt I our injections too.

I know Some of the pork butts you find will also contain a "salt solution" (such as Hormel). Some people say it give the meat a "hammy" flavor. I've cooked a couple of these butts in the past but have never really noticed a difference.

Greg60525
06-06-2012, 07:59 PM
Thanks for the comments!

First thing I thought about was it being undercooked, but I pulled it from the pit at the same IT as usual and it probed well...............I think!

I guess it's time for that B vs C experiment!

Thanks again,

Q-Dat
06-06-2012, 10:38 PM
Was this an injection you made yourself or commercially made?

Greg60525
06-06-2012, 11:11 PM
Was this an injection you made yourself or commercially made?

Recipe I go off of the web.

Q-Dat
06-07-2012, 12:12 AM
Does your injection have phosphates in it? They can cause texture issues kinda like what you describe if theres too much.

Parts_Guy
06-07-2012, 09:29 AM
Its FABulous

Stupid question but I am still somewhat new. Do you use FAb on top of your injection and rub? or by itself?

Podge
06-07-2012, 09:32 AM
Stupid question but I am still somewhat new. Do you use FAb on top of your injection and rub? or by itself?

use FAB as your injection, per directions.. still use rub on the outside.

Greg60525
06-08-2012, 08:06 AM
Does your injection have phosphates in it? They can cause texture issues kinda like what you describe if theres too much.

No phosphates. The only thing different is I substituted sea salt for kosher salt.

CBQ
06-08-2012, 06:02 PM
Some people say it give the meat a "hammy" flavor.

Probably a whole discussion by itself. Hammy, good or bad? We have generally tried to avoid hammy, but I am told that further south judges prefer that.

I do agree with the other posters that it sounds more like a doneness issue vs. the injection.