Smoking pork shoulder meat inside greyish color sometimes

[nestorint]

Hello.
When I smoke pork shoulder meat sometimes (50% of all meat) inside looks greyish color.
The process I do:
- dry meat for about 1- 2 hours inside of my wooden smoke house using gas burner. Until inside temp. of meat around 42-45C
- than burn wood (mostly sacura) for smoke and temperature for about 8-9 hours until temperature of meat inside reach about 63-64C
- continue to burn wood and also put pot with a water on gas burner (slow boil) for another ~ 2 hours until meat reach 68-70C
- cool meat down for 10 min in cold water
- dry for a few hours outside (while my dogs licking drops of fat from the deck floor)
- keep it overnight in refrigerator
- freeze meat if I need to use it in the future.

So when I slice meat some pieces of meat has a greyish color inside. They taste fine but color not too pretty.
I use 8% water and 2% salt, blk. pepper, bay leaf, all spices, etc. for flavor. And I inject brine using needle and let it stay for 24-40 hours inside of refrigerator before I start smoke it.
I am not using nitrate salt.
I appreciate if anybody point me in the right direction how to make all my smoked meat nice pink color

 

[paulgeorge]

Hello.
When I smoke pork shoulder meat sometimes (50% of all meat) inside looks greyish color.
The process I do:
- dry meat for about 1- 2 hours inside of my wooden smoke house using gas burner. Until inside temp. of meat around 42-45C
- than burn wood (mostly sacura) for smoke and temperature for about 8-9 hours until temperature of meat inside reach about 63-64C
- continue to burn wood and also put pot with a water on gas burner (slow boil) for another ~ 2 hours until meat reach 68-70C
- cool meat down for 10 min in cold water
- dry for a few hours outside (while my dogs licking drops of fat from the deck floor)
- keep it overnight in refrigerator
- freeze meat if I need to use it in the future.

So when I slice meat some pieces of meat has a greyish color inside. They taste fine but color not too pretty.
I use 8% water and 2% salt, blk. pepper, bay leaf, all spices, etc. for flavor. And I inject brine using needle and let it stay for 24-40 hours inside of refrigerator before I start smoke it.
I am not using nitrate salt.
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The greyish color inside your smoked pork is normal since you’re not using nitrate or curing salt, which helps keep meat pink. Without it, the meat’s myoglobin changes color during cooking, causing gray spots. Your smoking process and temps look fine, and the taste is good. To get a pink color, you’d need to use curing salt in your brine or injection. Otherwise, the gray color is safe and common with uncured smoked meat.

 

[zwiller]

+1 PERFECTLY said. Curing would GREAT for what you are doing. No access to cure?

 

[chef k-dude]

Totally normal. Beef does the same thing. I suggest stop seeing it as unsightly if you can...or put some chimichurri on it...that'll brighten it up!...but green...

 

[okie sawbones]

Not mine. It is ALWAYS picture perfect, suitable for Bon Appétit photos. BTW, I did not have sex with that woman.

 

[nestorint]

Totally normal. Beef does the same thing. I suggest stop seeing it as unsightly if you can...or put some chimichurri on it...that'll brighten it up!...but green...

I figure it out.
Since I inject meat with brine I have to massage it better everyday for those 3 days I cure it