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question about slow roasting pork shoulder

Actually bought a shoulder from Pathmark today and took it out of the cryo pac and it smells okay. Just marinated it after it sat in the fridge for 10 hours. Gonna start it in the morning :)

Mar 15, 2014
7speter in Home Cooking

question about slow roasting pork shoulder

I really don't know; over the course of a year, I bought 3 different cuts from 3 different local supermarkets. On different occasions, I ordered sliced shoulder, shoulder and ribs and they all had this smell. Even bought pork (pernil) from a local spanish restuarant and it had this off smell. I think the local stores are using uncut male pigs for their cuts to keep the prices for their pork down and desirable.

Mar 15, 2014
7speter in Home Cooking

question about slow roasting pork shoulder

I think it's a matter of what gender the pig is, or general mishandling. Apparently sows are the preferred pigs to use because males produce hormones that make the meat smelly.

Mar 15, 2014
7speter in Home Cooking

question about slow roasting pork shoulder

I used to buy them at local supermarkets; Met, Associated, C-town, etc., but I've pretty much stopped eating pork because every time I would buy a cut from any of those stores the meat would smell off. I think they are selling uncut male hog meat and the hormones are affecting the smell.

Mar 15, 2014
7speter in Home Cooking

question about slow roasting pork shoulder

For the last year, I've been having issues with slow roasting pork, whether its shoulder or ribs or butt. When I go to my local stores the pork I get has this really strong urine like smell that remains even after I cook the meat. I bought a pork butt at aldi a month or so ago and it fared pretty well until I got a fatty piece and it had a slight smell. I'm wondering if my method of cooking (low and slow, 225-250) is either causing good meat to go bad while its being cooked or if I'm not cooking long enough at low temperatures to properly cook the fatty and sinewy parts? I'm also wondering if anyone else is having a problem with the pork their buying smelling terrible.

Mar 15, 2014
7speter in Home Cooking

Smoking a small brisket and had some questions.

Ah... I didn't put too much salt onto the brisket because I was afraid that it might dry out the meat. I also let the grill heat up and didn't light the wood chunks I had separately from the charcoal (I put them on top of the burning briquettes). I will have to try this all next time.

May 11, 2011
7speter in Home Cooking

Smoking a small brisket and had some questions.

I just got home (had my dad watch it as I took an exam today). I was a bit afraid, but I cut two pieces off and I'm impressed/satisfied. The top had a bark, but the bottom didn't, probably because there was a pan with water under it. The meat as amazingly tender, but it didn't have that super red luster that I've seen on pictures online. Otherwise, I'm very happy with my first effort.

May 10, 2011
7speter in Home Cooking

Smoking a small brisket and had some questions.

Hmm, I don't have any butcher paper, nor do I know any place that sells it locally

May 10, 2011
7speter in Home Cooking

Smoking a small brisket and had some questions.

Hmm, already started it and used briquettes but I have a ton of hickory on top. Hopefully that will balance with the off tastes in some kind of way. The piece I used is probably about 3.5 pounds and I started at 10. Do you think I should take it off at around 4 or 5?

May 10, 2011
7speter in Home Cooking

Smoking a small brisket and had some questions.

I bought a small brisket (6.5 pounds) because my dad and I would be eating it and had it cut in half. I think I'm gonna smoke it in our little weber grill using sme charcoal and hickory wood. I've had it seasoned and thawing and I'm wondering how long it should be smoked for since its smaller? I also plan on putting a pan in with water, but do you guys suggest any other liquids that I might want to use and that could be used as an ingredient for a sauce?

May 09, 2011
7speter in Home Cooking

Artificially Hydrolyzed Soy Sauce

One thing I've noticed between Kikkoman (which is supposed to be natural) and the cheap hydrolyzed stuff is that kikkoman has an actual aroma, while the cheap stuff has virtually no smell.

Jan 09, 2011
7speter in General Topics

Crab cake recipe question

I bought snow crabs by the leg

May 13, 2010
7speter in Home Cooking

Crab cake recipe question

Hmm, I always assumed the crab legs you could pick up at the seafood section in super markets were raw but frozen. Guess i can just take the shells off and put it in the crabcakes, thanks.

May 13, 2010
7speter in Home Cooking

Crab cake recipe question

I'm planning on making crab cakes soon, and bought some crab legs. My problem is whether i should prepare the crab legs before making the cakes or should i just take the meat out of the legs raw?

May 12, 2010
7speter in Home Cooking