OliverLeveritt
TVWBB Member
As of the time of my post, it had occurred two times. Today, I went 3 for 3. Another green butt. See post above.
What Causes Green Pork Butts?
- Thread starter OliverLeveritt
- Start date
OliverLeveritt
TVWBB Member
I don't know what "enhanced" is. The ones that I have bought are just natural fresh pork -- no drugs, yada yada. I have a Smithfield in the freezer. I don't know if I should cook it or toss it.
Erik Tracy
TVWBB Pro
Are they all from the same store/butcher?
timothy
TVWBB 1-Star Olympian
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OliverLeveritt
TVWBB Member
As stated in the original post: "Purchased at different stores, different times, different labels / packers."
OliverLeveritt
TVWBB Member
Oh, that stuff. I avoid that crap like the plague.Enhanced Meat - The Virtual Weber Bullet
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BFletcher
TVWBB Honor Circle
I wish we could resolve your dilemma but I have questions, if I may: what will be your next move after discarding your frozen meats? And why will you discard chickens and briskets?
Would you consider doing one of your pork shoulders in your indoor oven, or some other indoor cooker, just for curiosity? Do others see the green color that you see?
Good luck.
Bruno
TVWBB Hall of Fame
Great call Fletch, I’m thinking bad smoker? Something is off.
Tim Campbell
TVWBB Emerald Member
Agree with Fletch. Do a controlled cook indoors. I think the problem must be the smoker.
Btw, have you mentioned the issue with the places of purchase? If their pork is bad, you would likely have heard about it from others.
For some, bizarre reason it sounds like the meat is being oxidized by the smoker.
Btw, have you mentioned the issue with the places of purchase? If their pork is bad, you would likely have heard about it from others.
For some, bizarre reason it sounds like the meat is being oxidized by the smoker.
Pork can smell off. Even sufurous. Something about the bones and being cryovac.
But that doesn't happen with fresh meat. I have found it in some ribs that I bought from the store about twice. Ribs that were frozen. Most stores will take them back if you complain. It's not bad but it is smelly and you have to wash it. A couple times I've gotten hams with a little wang to them too. Heck they keep those in the store for months...... I don't buy a ham anywhere near the expiration on it...
I don't know nothing about Green.
And just because there's a date on meat.... doesn't mean much to me. I remember the Food Lion scandal... Where they were taking expired meat and slapping new labels on it... And putting it right back on the shelf. Ever bought hamburger that was nice and pink on the outside but Brown on the inside? Get that all the time and wonder how that could be........
But that doesn't happen with fresh meat. I have found it in some ribs that I bought from the store about twice. Ribs that were frozen. Most stores will take them back if you complain. It's not bad but it is smelly and you have to wash it. A couple times I've gotten hams with a little wang to them too. Heck they keep those in the store for months...... I don't buy a ham anywhere near the expiration on it...
I don't know nothing about Green.
And just because there's a date on meat.... doesn't mean much to me. I remember the Food Lion scandal... Where they were taking expired meat and slapping new labels on it... And putting it right back on the shelf. Ever bought hamburger that was nice and pink on the outside but Brown on the inside? Get that all the time and wonder how that could be........
timothy
TVWBB 1-Star Olympian
It's defiantly a head scratcher, different stores, different smokers, same outcome, but always whole bone in butts.
I would try butterflying one.
And I would skip the overnight dry brine and rub it right before you put it on the smoker ( that's what I do )
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I would try butterflying one.
And I would skip the overnight dry brine and rub it right before you put it on the smoker ( that's what I do )
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OliverLeveritt
TVWBB Member
The problem must be "the smoker" . . . Did you read my post? I used TWO different cookers. First of all, how does a smoker "go bad?" The smoker(s) are in like new condition. They are clean, with no creosote build-up. One (the Yoder) is only a month old. The WSM is still in fairly new condition.
Bruno
TVWBB Hall of Fame
Oops I missed that. This is a weird one! We need pics of green pork.
OliverLeveritt
TVWBB Member
How would I hear about it from others if those stores had some bad meat?
It isn't "the" smoker. I used two different cookers. Two different bags of charcoal. Pellets for one cook.
Tim Campbell
TVWBB Emerald Member
Yes, I read all of your posts. No reason to lash out there, guy. We're trying to help you. Did you read my post? I didn't say your smokers were bad. I said they seem to be oxidizing the pork.
If you're still upset, do the one thing you haven't done. Cook inside and find out.
And if places were selling bad pork, word would get out fast. Ask any butcher on these boards.
Do the cook inside. Then come back and post. If it's still green, it's the meat.
Tim Campbell
TVWBB Emerald Member
There's also something called Google.
Enter the places' names with the quote "green pork".
Then, read.
BFletcher
TVWBB Honor Circle
You have a peculiar situation, which can lend itself to possibly seeming odd recommendations. I appreciated reading others thoughts who replied in an effort to help.
You mentioned bitter tasting meat, and a previous sinus issue that impacted you. If I were in your shoes I'd be curious about the outcome from an indoor oven cook. As for your smokers, I don't know, I was grasping at straws wondering if there's something in the environment or a critter or something contaminating them. And green to a given set of eyes isn't always green to another.
You mentioned bitter tasting meat, and a previous sinus issue that impacted you. If I were in your shoes I'd be curious about the outcome from an indoor oven cook. As for your smokers, I don't know, I was grasping at straws wondering if there's something in the environment or a critter or something contaminating them. And green to a given set of eyes isn't always green to another.
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Chad-Burnt to a T
TVWBB Super Fan
If I had to take a stab it's either extremely bad luck or its on your end of doing something wrong in either how it's handled for temps between freezer and fridge in your process before cooking.
I've gotten bad ribs before, twice actually. One had a sale on fresh not in a package that I seen and I didn't cook them that day but the next. My guess they had a surplus that needed to be sold fast and cooked even faster. The second had a manufacturer date that was long outdated and the store date was way off. Every rack had to be pulled from their shelf. This was before I learned not to buy pre frozen then thawed and additives in cryo pack.
I've gotten bad ribs before, twice actually. One had a sale on fresh not in a package that I seen and I didn't cook them that day but the next. My guess they had a surplus that needed to be sold fast and cooked even faster. The second had a manufacturer date that was long outdated and the store date was way off. Every rack had to be pulled from their shelf. This was before I learned not to buy pre frozen then thawed and additives in cryo pack.
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