Salty Pork Injection - Will it Change the Texture?

Greg60525 · Jun 6, 2012

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 · Jun 6, 2012

use FAB, it works well for us.

Scottie · Jun 6, 2012

Its FABulous

mobow · Jun 6, 2012

It sounds a little under cooked to me. keith

INmitch · Jun 6, 2012

mobow said:
It sounds a little under cooked to me. keith

Ditto.

gooose53 · Jun 6, 2012

I use salt in my injection and have never had that problem unless it wasn't cooked enough.

Meat Meets Meat · Jun 6, 2012

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 · Jun 6, 2012

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 · Jun 6, 2012

Was this an injection you made yourself or commercially made?

Greg60525 · Jun 7, 2012

Q-Dat said:
Was this an injection you made yourself or commercially made?

Recipe I go off of the web.

Q-Dat · Jun 7, 2012

Does your injection have phosphates in it? They can cause texture issues kinda like what you describe if theres too much.

Parts_Guy · Jun 7, 2012

Scottie said:
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 · Jun 7, 2012

Parts_Guy said:
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 · Jun 8, 2012

Q-Dat said:
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 · Jun 8, 2012

Meat Meets Meat said:
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.

Salty Pork Injection - Will it Change the Texture?

Greg60525

Knows what a fatty is.

Jacked UP BBQ

Babbling Farker

Scottie

Quintessential Chatty Farker

mobow

is one Smokin' Farker

INmitch

is one Smokin' Farker

gooose53

Full Fledged Farker

Meat Meets Meat

Knows what a fatty is.

Greg60525

Knows what a fatty is.

Q-Dat

Babbling Farker

Greg60525

Knows what a fatty is.

Q-Dat

Babbling Farker

Parts_Guy

Knows what a fatty is.

Podge

is Blowin Smoke!

Greg60525

Knows what a fatty is.

CBQ

is One Chatty Farker

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