Greg60525
Knows what a fatty is.
- Joined
- Mar 8, 2009
- Location
- LaGrange...
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,
- 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,
