Mmmmmm Rubber

Uncle JJ · Jul 11, 2013

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.

aawa · Jul 11, 2013

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.

deguerre · Jul 11, 2013

Was it a Kroger "Moist and Tender" loin?

Uncle JJ · Jul 11, 2013

I think I took it of at 155*.

I did buy the thing at Kroger - not sure if it was the "Moist & Tender."

aawa · Jul 11, 2013

Uncle JJ said:
I think I took it of at 155*.

I did buy the thing at Kroger - not sure if it was the "Moist & Tender."

Kroger pork loins here are always in an enhances solution for a "moist and tender" feel. I always stay away from their enchanced meats (unless they are a ridiculously good price) as I have found the texture of their meats seem to be different than fresh/natural/non-enhances meats.

deguerre · Jul 11, 2013

Uncle JJ said:
I think I took it of at 155*.

I did buy the thing at Kroger - not sure if it was the "Moist & Tender."

Ah. Almost all pork at my local Kroger is their Moist and Tender brand (Even the packs of two to four chops, for example). They're already ~12% "solution" by weight, which pretty much makes them brined already. Could have been your problem if it wasn't overcooked, which it also could be at 155 IT, but not by much.

grantw · Jul 11, 2013

Ive missed the 140 temp a few times and never been to unpleased. I would say it was the pork itself

Uncle JJ · Jul 11, 2013

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.

deguerre · Jul 11, 2013

Yep. Avoid the Moist and Tender, unless that's what you want...:roll:
Find another place to buy pork, too! I had to.

Bludawg · Jul 11, 2013

Big time BBQ EXPERT pitmasters make money from books:shock: you really think they are going to tell you the truth:tsk:

roksmith · Jul 11, 2013

Nothing wrong with using enhanced meat. You just have to know it and cook accordingly.. remove all salt from your preparation.

deguerre · Jul 11, 2013

roksmith said:
Nothing wrong with using enhanced meat. You just have to know it and cook accordingly.. remove all salt from your preparation.

This is true, but most people are unaware when they are buying it. "Moist and Tender" seems innocent enough, and the disclosure is there, just in very fine print. Unfortunately at the local Krogers, it's either that brand, or a ridiculously priced (Organic? Premium? Green?) brand which I've had to return a couple times for smelling REALLY bad right out of the package and quit trying because of that.

slow-smoker · Jul 11, 2013

If I only had Kroger for buying meat, I'd have to out and kill something myself.

Uncle JJ · Jul 11, 2013

I can buy at Costco, but other than that, I've amazingly found no good butchers in the Atlanta area.

deguerre · Jul 11, 2013

slow-smoker said:
If I only had Kroger for buying meat, I'd have to out and kill something myself.

Actually, in Memphis at least, the beef is usually pretty good.

SteevieG · Sep 21, 2013

Uncle JJ said:
I can buy at Costco, but other than that, I've amazingly found no good butchers in the Atlanta area.

That is the truth. Hard to believe there isn't one that seems worthy of the title "Butcher" around here. And I've tried every one I know of.

landarc · Sep 21, 2013

I prefer brining in a small piece of meat like that as well, it gets plenty of penetration into the meat. But, if you buy an enhanced tenderloin, never brine, marinade or dry brine it.

IamMadMan · Sep 21, 2013

Bludawg said:
Big time BBQ EXPERT pitmasters make money from books:shock: you really think they are going to tell you the truth:tsk:

Isn't that the truth.... Everyone looks for the secret when they already had it all along... Marketing half truths make them a lot of money..

Uncle JJ said:
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.

But it tasted like rubber.

What does rubber taste like??? LOL just kidding... My condolences.

.

SmittyJonz · Sep 21, 2013

I buy plenty of Kroger Meats - esp. the Green Meat Specials - like Strip Steak $4.99/lb Spare Ribs $1.49/lb ,Pork Butts $.99/lb Pork Loins, Briskets, Hams, Dead Chickens.....but I also buy at Albertsons, HEB and good ole Wally World :shock:........People slam Wally World Meats but I've never had anything from Wally World taste any different than the other 3- Ive had some better than others from the same store - - maybe I got bad taste Buds.....? :loco: but then none of the guys at Work have complained on any of it either.......even when they've chipped in......:mrgreen:

I think the same Name Stores can vary region to region?

El Ropo · Sep 21, 2013

overcooked. Take it off at 135-140 and let rest for 20 min before slicing.

Mmmmmm Rubber

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