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Unread 01-31-2013, 01:53 PM   #9
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Join Date: 01-30-13
Location: Houston, Tx
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Actually i feel like this does make sense... As the meat gets higher in temperature, the muscle fibers tighten, moisture is expelled, and the meat gets tougher and tougher. It's overcooked, just like a well done steak is tougher than a medium-rare steak. It isn't until enough collagen and other connective tissue has broken down and turned to gelatin that the meat becomes tender again. This can start at lower temperatures, but really speeds up as meat gets higher and higher in temperature. My guess is that this process in that particular butt just hadn't progressed enough yet. Just my 2 cents...
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