" hammy " tasting pork loin ( what happened )

Discussion in 'Pork' started by uhmgood, Sep 11, 2011.

  1. uhmgood

    uhmgood Smoke Blower

    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 ?
     
  2. flash

    flash Smoking Guru OTBS Member

    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?
     
  3. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    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?
     
  4. uhmgood

    uhmgood Smoke Blower

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

    ecto1 Master of the Pit Group Lead OTBS Member

    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.
     
  6. uhmgood

    uhmgood Smoke Blower

    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
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

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

    uhmgood Smoke Blower

    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
     
  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!
     
  10. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member


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

    Bear
     

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