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Pork Butt Color After Dry Brining

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    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.

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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
        Jerod Broussard commented
        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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