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" hammy " tasting pork loin ( what happened )

post #1 of 11
Thread Starter 

did a 4# loin yesterday , butterflied it , spread prune filling and sliced apples , rolled back up and into my MES30 set at 240. was cooking way to fast , after 2 hrs was already  at 120 internal, cut smoker back to 200, 1.5 hrs later at 145 , pulled and foiled till dinner time . i was really going for a pork flavor so no rub just EVOO and S&P . what went wrong ?

post #2 of 11

Loins don't take that long. Mine usually take 3 to 3 1/2 hours. What wood did you use? Was it thin and blue?

post #3 of 11

Where did you get you loin?  I bet it was an enhanced loin filled with sodium if it tasted hammy.  All ham is is cured pork salt can cure pork very easy.  Also how long did the S&P sit on the loin before you cooked it?

post #4 of 11
Thread Starter 

flash , i used hickory and the smoke was good, thin and blue..... ecto1 , i got it from kroger. thanks guys for your answers

post #5 of 11

Krogers pork is always enhanced that is why I never buy pork from Krogers they market it as moist and Tender but all the do is pump it full of salt.  Would have made great canadian bacon.

post #6 of 11
Thread Starter 

tried to find the wrapper in the trash to see if it said " enhanced " no luck . but i think you guys nailed it . thanks a ton

post #7 of 11

If you have a Sam's Club around try buying their meat, never had a problem with it.

post #8 of 11
Thread Starter 

just wanted to say "THANKS" to all who replied to figure out my " hammy" taste . it took all of 5 sec. you guys know what your talking about

post #9 of 11

This is why I love reading these forums. I haven't posted before, but just like you said, there is a ton of knowledge out here! My wife looked at me like I was silly when I said I had to do a Q-View of the first brisket I ever tried!

post #10 of 11

Also, initial cooking esp with 'hearty' woods such as hickory and mesquite can naturally produce nitrites from the wood smoke, giving it a 'cured' flavor too.

post #11 of 11
Quote:
Originally Posted by ECTO1 View Post

Where did you get you loin?  I bet it was an enhanced loin filled with sodium if it tasted hammy.  All ham is is cured pork salt can cure pork very easy.  Also how long did the S&P sit on the loin before you cooked it?



This would be my guess too, since you're using an electric smoker.

 

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