Salty Pork Injection - Will it Change the Texture?

Greg60525 · 06-06-2012, 08:20 AM

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 · 06-06-2012, 08:44 AM

use FAB, it works well for us.

Scottie · 06-06-2012, 11:58 AM

Its FABulous

mobow · 06-06-2012, 12:34 PM

It sounds a little under cooked to me. keith

INmitch · 06-06-2012, 12:41 PM

Quote:

Originally Posted by mobow

It sounds a little under cooked to me. keith

Ditto.

gooose53 · 06-06-2012, 02:42 PM

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

Meat Meets Meat · 06-06-2012, 05:28 PM

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 · 06-06-2012, 07:59 PM

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 · 06-06-2012, 10:38 PM

Was this an injection you made yourself or commercially made?

Greg60525 · 06-06-2012, 11:11 PM

Quote:

Originally Posted by Q-Dat

Was this an injection you made yourself or commercially made?

Recipe I go off of the web.

Q-Dat · 06-07-2012, 12:12 AM

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

Parts_Guy · 06-07-2012, 09:29 AM

Quote:

Originally Posted by Scottie

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 · 06-07-2012, 09:32 AM

Quote:

Originally Posted by Parts_Guy

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 · 06-08-2012, 08:06 AM

Quote:

Originally Posted by Q-Dat

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 · 06-08-2012, 06:02 PM

Quote:

Originally Posted by Meat Meets Meat

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.

06-06-2012, 08:20 AM	#1
Greg60525 On the road to being a farker Join Date: 03-08-09 Location: LaGrange Highlands, Illinois	Salty Pork Injection - Will it Change the Texture? 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, __________________ Greg

06-06-2012, 08:44 AM	#2
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	use FAB, it works well for us. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

06-06-2012, 11:58 AM	#3
Scottie Quintessential Chatty Farker Join Date: 11-03-06 Location: Chi-Town	Its FABulous __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

06-06-2012, 12:34 PM	#4
mobow is one Smokin' Farker Join Date: 12-11-09 Location: Marshall MO	It sounds a little under cooked to me. keith __________________ WSM 22.5, MCBJ, In The Key Of Que

06-06-2012, 02:42 PM	#6
gooose53 Full Fledged Farker Join Date: 07-07-08 Location: Goose Creek, SC	I use salt in my injection and have never had that problem unless it wasn't cooked enough. __________________ 2010 South Carolina State BBQ Champion (SCBA)

06-06-2012, 05:28 PM	#7
Meat Meets Meat On the road to being a farker Join Date: 05-28-12 Location: Portland, or	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. __________________ Co-head cook of Smokin' Timbers BBQ @smokintimbers Sponsored by Big Green Egg, Oakridge BBQ, Sam's NW BBQ Co. XL BGE, Two L BGEs, 22.5 SS Performer Blue, 22.5 Weber Kettles (Grey, Green, Brown, Red, Two Tone Red) 22.5 WSM, Three 18.5 WSMs, Mini WSM, Rib-o-lator, Green Thermapen, Stoker with wifi

06-06-2012, 07:59 PM	#8
Greg60525 On the road to being a farker Join Date: 03-08-09 Location: LaGrange Highlands, Illinois	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, __________________ Greg

06-06-2012, 10:38 PM	#9
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	Was this an injection you made yourself or commercially made?

06-07-2012, 12:12 AM	#11
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	Does your injection have phosphates in it? They can cause texture issues kinda like what you describe if theres too much.