Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Butt tastes hammy???

ShortRibShortRib Posts: 180
edited 11:20PM in EggHead Forum
Brined a butt for the first time. Cook that thing all night last night. Everything went well, but the pork tastes too much like ham. Is that because I brined it? If so, I will never brine my butt again!

Comments

  • JSlotJSlot Posts: 1,218
    That would be it, SR. You usually get that "hammy" taste in ribs or pork that has been injected at the processor. You basically accomplished the same result at home.[p]Jim
  • ShortRibShortRib Posts: 180
    JSlot,[p]Lesson learned. And a warning for everyone else....Don't Brine!!!

  • JSlotJSlot Posts: 1,218
    You should have added the word "butts" to that sentence. Fattier cuts of meat, like butts, usually don't need the added flavor and moisture of a brine. However, brines work majic on poultry and other cuts of pork such as chops, loins and tenderloins. The right cut of meat and the right brine make a killer combo![p]Jim
Sign In or Register to comment.
Click here for Forum Use Guidelines.