Additive Solutions in Pork

[ernie pridemore]

I smoked a Pork Picnic Shoulder yesterday and it was delicious!  But it was a tad salty!  I had noticed the 8% additive of solution on the package and didnt think it would make much of a difference. I used a no salt rub...brown sugar and 3 little pigs rub mix. Anyone else have a problem with the solution added meats?

I notice some from Kroger and Wal Mart pork cuts (Butts and ribs) have this but at Sams club they don't....I'm changing to the more expensive meats at Sam's club to avoid this from now on.

They can keep their salt water!!!

 

[ernie pridemore]

BTW here's the Picnic after 4 hours...Apple Wood smoke and 240 degree's on a 14.5 Weber Smokey Mountain...Internal temp was 146 degree's at the time and I pulled it off and foiled it at 195....Was fantastic except for that little too much salt! Was an 8 hour smoke in total.

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• ernie pridemore
• Apr 24, 2014