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Pork Butt Color After Dry Brining

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    #1

    Pork Butt Color After Dry Brining

    I've noticed the change in color after dry brining my pork butts. I use Morton's kosher salt, fairly heavy, for 2 days, uncovered in the refrigerator. I'm curious as to why the meat color changes. Is the myoglobin pulled to the surface? Here are before and after photos.

    Click image for larger version Name: IMG_1665.jpg Views: 411 Size: 170.7 KB ID: 91018

    Click image for larger version Name: IMG_1673.jpg Views: 393 Size: 158.2 KB ID: 91019
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    #2
    i don't know why but it is beautiful

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      #3
      ...and should I be covering the butts? This is my beverage and meat refrigerator (garage) so no chance of the meat touching other food.

      Comment

      • Jerod Broussard
        #3.1
        Jerod Broussard commented
        June 18, 2015, 04:19 PM
        Editing a comment
        I never bother covering. I think oxygen exposure causes the color change. Kinda like when you bloom sausage.
      #4
      Weird, mine is never as white as the top one. My guess would be oxygen.

      Comment

        #5
        I'm picky about putting uncovered food in the fridge so I always cover and have the same affect.
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