Pork Butt Color After Dry Brining

[DWCowles]

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

[_John_]

Weird, mine is never as white as the top one. My guess would be oxygen.

[Jerod Broussard]

I never bother covering. I think oxygen exposure causes the color change. Kinda like when you bloom sausage.

[fuzzydaddy]

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

[DeusDingo]

i don't know why but it is beautiful

[fuzzydaddy]

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.