Mmmmmm Rubber
Who doesn't enjoy a big bite of rubbery pork? That's what I said to the people at my house on Sunday, when I made the most disgusting pork loin (not tenderloin) ever.
I injected the thing with AJ, salt, and rub. Put it on the smoker at 250* for about 2hrs. Finished it with a sauce from Chris Lilly (Apple Bourbon Sauce). Made sense to me. The sauce was nasty (I followed the recipe exactly). The pork had good color, ring, and juice. But it tasted like rubber. Anybody want to try it? I still have half of it in the fridge. I'm wondering if I shouldn't inject a pork loin. I've never injected one before. |
I prefer brining a pork loin over injecting. Also what internal temperature are you taking the pork loin too? I take my pork loins off the smoker at about 140. This will keep the meat moist and tender still.
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Was it a Kroger "Moist and Tender" loin?
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I think I took it of at 155*.
I did buy the thing at Kroger - not sure if it was the "Moist & Tender." |
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Ive missed the 140 temp a few times and never been to unpleased. I would say it was the pork itself
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Thanks, fellas, makes me feel better about myself! I was mad as a hornet when I tasted that meat. I'll fashion what's left of it into a lacrosse ball for my kid.
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Yep. Avoid the Moist and Tender, unless that's what you want...:roll:
Find another place to buy pork, too! I had to. |
Big time BBQ EXPERT pitmasters make money from books:shock: you really think they are going to tell you the truth:tsk:
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Nothing wrong with using enhanced meat. You just have to know it and cook accordingly.. remove all salt from your preparation.
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If I only had Kroger for buying meat, I'd have to out and kill something myself.
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I can buy at Costco, but other than that, I've amazingly found no good butchers in the Atlanta area.
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