" hammy " tasting pork loin ( what happened )

uhmgood

Smoke Blower

Original poster

Apr 14, 2011

148

11

acworth , ga.

• Sep 11, 2011

• #1

did a 4# loin yesterday , butterflied it , spread prune filling and sliced apples , rolled back up and into my MES30 set at 240. was cooking way to fast , after 2 hrs was already  at 120 internal, cut smoker back to 200, 1.5 hrs later at 145 , pulled and foiled till dinner time . i was really going for a pork flavor so no rub just EVOO and S&P . what went wrong ?

 

flash

Smoking Guru

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Sep 11, 2011

• #2

Loins don't take that long. Mine usually take 3 to 3 1/2 hours. What wood did you use? Was it thin and blue?

 

ecto1

Master of the Pit

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Feb 22, 2010

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Spring, Tx

• Sep 11, 2011

• #3

Where did you get you loin?  I bet it was an enhanced loin filled with sodium if it tasted hammy.  All ham is is cured pork salt can cure pork very easy.  Also how long did the S&P sit on the loin before you cooked it?

 

uhmgood

Smoke Blower

Original poster

Thread starter

Apr 14, 2011

148

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acworth , ga.

• Sep 11, 2011

• #4

flash , i used hickory and the smoke was good, thin and blue..... ecto1 , i got it from kroger. thanks guys for your answers

 

ecto1

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Feb 22, 2010

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Spring, Tx

• Sep 11, 2011

• #5

Krogers pork is always enhanced that is why I never buy pork from Krogers they market it as moist and Tender but all the do is pump it full of salt.  Would have made great canadian bacon.

 

uhmgood

Smoke Blower

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Thread starter

Apr 14, 2011

148

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acworth , ga.

• Sep 11, 2011

• #6

tried to find the wrapper in the trash to see if it said " enhanced " no luck . but i think you guys nailed it . thanks a ton

 

SmokinAl

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• Sep 11, 2011

• #7

If you have a Sam's Club around try buying their meat, never had a problem with it.

 

uhmgood

Smoke Blower

Original poster

Thread starter

Apr 14, 2011

148

11

acworth , ga.

• Sep 11, 2011

• #8

just wanted to say "THANKS" to all who replied to figure out my " hammy" taste . it took all of 5 sec. you guys know what your talking about

 

katfacer

Newbie

Sep 20, 2011

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11

Las Vegas, NV

• Sep 20, 2011

• #9

This is why I love reading these forums. I haven't posted before, but just like you said, there is a ton of knowledge out here! My wife looked at me like I was silly when I said I had to do a Q-View of the first brisket I ever tried!

 

pops6927

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Fort Worth, Tx.

• Sep 20, 2011

• #10

Also, initial cooking esp with 'hearty' woods such as hickory and mesquite can naturally produce nitrites from the wood smoke, giving it a 'cured' flavor too.

 

Bearcarver

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• Sep 20, 2011

• #11

ECTO1 said:

Where did you get you loin?  I bet it was an enhanced loin filled with sodium if it tasted hammy.  All ham is is cured pork salt can cure pork very easy.  Also how long did the S&P sit on the loin before you cooked it?

Click to expand...

This would be my guess too, since you're using an electric smoker.

Bear