- Aug 27, 2008
- 5,170
- 409
I posted this late last night in an existing thread. I saw what I did today and decided to move it here. Sorry, I was really too tired to be awake anymore. So here it is:
I'm not sure why, but when I smoke pork, if I smoke the length of time and run for the total cook time I think it should take I don't get a ring. It is mostly pink throughout, with a slight grey at the very center, but only in places. The first few smokes I did spooked me: Is it done? Feels right, but looks raw!
This happens with my ribs, the recent butts I've done, even pork loin. The temp reached was done and the texture indicated it was done. It may be that the smoke charactoristics of the Mesquite impart more Nitrogen Dioxide, thereby producing more Nitric Acid in the meat. I'm not sure if the cook times I've been running could allow this to soak clear through to the center or not, maybe. The pink at times is penetrating over 2" into the meat. This does seem a bit excessive to me, but the flavor is not too heavy when this happens. Here's the thing, I always smoke with Mesquite for pork, and ocassionally I add apple, maybe some plum, but the bulk of the smoke is Mesquite.
Here's one theory: I run alot lower smoker temps than most folks do, and lower than most folks at SMF would recommend. I'm talking 185-200, most of the time, then sometimes a bit higher. I may turn it up to 225 towards the end just to finish the food in time for the party, whatever. With fatties I run about 275-300 because my internals are usually precooked anyway.
Here's a couple for the folks who are in the know, 'cause I'm not sure about this one:
OK, so, if the meat is heating up slower, could it allow the pink coloring to occur at greater depth because the meat hasn't cooked yet while the chemical reaction is trying to continue?
Is the deeper pink coloring caused by slower cooking and lower heat, or from the type of wood and lenght of smoke?
Maybe there's more to this than meets the eye. Anyone?
Eric
I'm not sure why, but when I smoke pork, if I smoke the length of time and run for the total cook time I think it should take I don't get a ring. It is mostly pink throughout, with a slight grey at the very center, but only in places. The first few smokes I did spooked me: Is it done? Feels right, but looks raw!
This happens with my ribs, the recent butts I've done, even pork loin. The temp reached was done and the texture indicated it was done. It may be that the smoke charactoristics of the Mesquite impart more Nitrogen Dioxide, thereby producing more Nitric Acid in the meat. I'm not sure if the cook times I've been running could allow this to soak clear through to the center or not, maybe. The pink at times is penetrating over 2" into the meat. This does seem a bit excessive to me, but the flavor is not too heavy when this happens. Here's the thing, I always smoke with Mesquite for pork, and ocassionally I add apple, maybe some plum, but the bulk of the smoke is Mesquite.
Here's one theory: I run alot lower smoker temps than most folks do, and lower than most folks at SMF would recommend. I'm talking 185-200, most of the time, then sometimes a bit higher. I may turn it up to 225 towards the end just to finish the food in time for the party, whatever. With fatties I run about 275-300 because my internals are usually precooked anyway.
Here's a couple for the folks who are in the know, 'cause I'm not sure about this one:
OK, so, if the meat is heating up slower, could it allow the pink coloring to occur at greater depth because the meat hasn't cooked yet while the chemical reaction is trying to continue?
Is the deeper pink coloring caused by slower cooking and lower heat, or from the type of wood and lenght of smoke?
Maybe there's more to this than meets the eye. Anyone?
Eric