looking for a little help here. Just finished second competition and in both and at home lately the pork butt meat has been turning gray. Any ideas why? Wondering if it’s the injection. Been using a apple juice and cider vinegar with worsteshire.
Also do most people separate money muscle and remove during the cook ?
Do you mean it's turning gray within the roast before you cut into it? Or after? If after it may just be an oxidation problem. If before it may be the worcestershire (say that three time !!!).
Never heard of Worcestershire used for pork injection. Maybe that...?
and as far as I know. The money muscle is not allowed to be separated and cooked separate. It must stay atttached to the butt. Ppl trim as much fat away from the money muscle to increase bark surface area on it so when it’s removed after the cook there is lots of bark.
I had that happen on the surface of the pork butt when I used some Butchers Injection. Must be some type of chemical reaction. Don't know if it impacts the meat. No one got sick from eating any.
Supposedly, this is from Cooks Illustrated. The salt denatures (unwinds) the proteins, which is the same process that happens when the proteins are exposed to heat or acid. Over brining will cause the exterior of the meat to become gray and mushy.
Cut the Worcestershire sauce! I’d cut the vinegar too. It’s good for a mop, but I think it turn muscle to mush in an injection. Also, only use Martinelli Apple juice.
My injection is 1/3 Cajun injector creole butter, 1/3 Martinelli Apple juice, 2 T Butcher BBQ pork injection and fill the clean mayo jar with water. This will do 2 Butts. I don’t make it up days before using, just an hour or two so the Butcher powder dissolves. If you don’t want to use chemicals, this injection works fine without it. Don’t substitute creole butter with other brands! Tony’s doesn’t taste the same.
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