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
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
