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Pork Butt Color After Dry Brining

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  • fuzzydaddy
    fuzzydaddy
    Charter Member
    • Nov 2014
    • 4970
    • Winchester TN
    • Hardware
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      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.
    #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: 131 Size: 1.30 MB ID: 91018

    Click image for larger version Name: IMG_1673.jpg Views: 128 Size: 1.76 MB ID: 91019
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  • DeusDingo
    DeusDingo
    Founding Member
    • Jul 2014
    • 1146
    • Madison, WI
    • Weber Q320 grill
      Masterbuilt Propane Smoker
      Maverick and thermo Pen thermometers
    #2
    i don't know why but it is beautiful

    • 1 like

    Comment

    • fuzzydaddy
      fuzzydaddy
      Charter Member
      • Nov 2014
      • 4970
      • Winchester TN
      • Hardware
        Blackstone 36” Griddle.
        Slow 'N Sear Deluxe Kamado & Kettle Grill.
        Slow 'N Sear (1.0, Deluxe, 2.0).
        DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
        Weber Chimney Starters (regular and compact).
        Joule, Instant Accu Slim.
        GrillGrates.
        Maverick XR-50 [my favorite].
        ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

        Consumables / Favorites
        KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
        Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
        SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
        MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.
      #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.
    • _John_
      _John_
      Former Member
      • Jul 2014
      • 2447
      #4
      Weird, mine is never as white as the top one. My guess would be oxygen.

      Comment

      • DWCowles
        DWCowles
        Founding Member
        • Jul 2014
        • 9703
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
        #5
        I'm picky about putting uncovered food in the fridge so I always cover and have the same affect.
        • 1 like

        Comment

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