Pork and that "sulfur" smell.
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Pork and that "sulfur" smell.
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Thread: Pork and that "sulfur" smell.

  1. #11
    Quote Originally Posted by Salmonsmoker View Post
    CO2 is infinitely combinable with O2. Through osmosis with the ribs airing out, the concentration of both gasses will eventually be the same as the composition of air. The question I think, would be how long does that process take? Has anyone that's noticed this, tried airing out the pork in the fridge (for meat safety) overnight and perhaps draping the meat with a damp paper towel to keep a pellicle from developing?

    From what I've read 30 minutes is recommended for blooming. Blooming in the fridge overnight should be fine I'd think, but I'd have a box of baking soda in there to absorb any smells. I don't think a paper towel is necessary. If a pellicle did form that would be a good thing for something you want to smoke.

    Jake, I agree with SalmonSmoker; air has to react with the meat's surface for it to bloom, so re-wrapping or vac-sealing would defeat the purpose.
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  2. #12
    As long as we are talking about the "cryopack" pork...

    I bought some pork butt going on two weeks ago, intending to use it for making some sausages. However, I was overly ambitious, and didn't get around to that, so the pork is still in the "cryopack" plastic packaging from wherever it was processed. I might be able to smoke some pork butt this weekend, but if not I intend to freeze it. How long is safe to let it remain the cryopack in the refrigerator (this is a spare fridge that doesn't get opened very often) before either freezing or cooking?

    TD

  3. #13
    If it's been that long and it hasn't been frozen toss it. You are taking a big risk of getting sick otherwise. Commercial establishments keep their refrigerators at 30 degrees, our home refrigerators are usually set for 40 so the fruits & veggies won't freeze. You should freeze pork 3 to 4 days after you bring it home.
    CBJ, MAK 2 Star #1355, Backwoods Extended Party, Good-one Patio, Weber Silver, UDS

  4. #14
    Jake -

    True Cryovac packaged products do not generally have anything injected into them. The packages are simply loaded with meat, then a large commercial vacuum machine removes all of the air and the package is sealed. Maybe Vons packages their own a different way, but none of the large pork packaging plants inject CO2 into any Cryovac package.

    If the ribs had 8 days left on use by date, chances are the meat was exposed to warm temperatures at one point or had a small leak in the package, which would lessen the freshness of the product. As Tent mentioned the sulfur smell was likely from bones/bone dust from the sawing process. I also look for a use by/best by date printed on the bag over a store label, if present.

    If you rinse and let sit for a bit and it still smells, I would not cook/eat it (that's just me). I don't even go that far, if it stinks even a little after rinsing back to the store it goes. Also, I tend to stay away from any of the enhanced products (beef or pork) and look for a tight package (no leaks) with fresh/natural pork on the label. YMMV.

    Quote Originally Posted by Big_Jake View Post
    Ok I talked to one of the butchers @ Vons today and he confirmed that it is the CO2 they inject in the package that gives it the smell.And he said what everyone always confirms,"wash it and let if air out in the fridge and it should be fine".
    Although I think I may have figured out why sometimes this smell (and taste) does not air out.(And y'all can correct me if I am wrong.)
    I know cryovaced gassed ribs sit around in the package for around 2 weeks or so until they get to the "best buy date"(maybe even longer?).So all that time in the sealed cryovac the meat is basically "marinating" in that gas.I would think after all that time if would be really hard to wash all that funk out of the meat.So maybe that's why the smell won't wash out?I know the ribs I got had a date of 7/31/13 on them.Still 8 days away from the best buy date,but I bet the ribs were in that package for at least a week and a half.
    I guess I will just go to my local butchers and be "that guy" all the time and ask to smell the ribs.And if they are sitting in the display case and they still smell they can't give me the "hey just air them out" talk.
    MAK ** #837

  5. #15
    Quote Originally Posted by omahajs View Post
    Jake -

    True Cryovac packaged products do not generally have anything injected into them. The packages are simply loaded with meat, then a large commercial vacuum machine removes all of the air and the package is sealed. Maybe Vons packages their own a different way, but none of the large pork packaging plants inject CO2 into any Cryovac package.

    If the ribs had 8 days left on use by date, chances are the meat was exposed to warm temperatures at one point or had a small leak in the package, which would lessen the freshness of the product. As Tent mentioned the sulfur smell was likely from bones/bone dust from the sawing process. I also look for a use by/best by date printed on the bag over a store label, if present.

    If you rinse and let sit for a bit and it still smells, I would not cook/eat it (that's just me). I don't even go that far, if it stinks even a little after rinsing back to the store it goes. Also, I tend to stay away from any of the enhanced products (beef or pork) and look for a tight package (no leaks) with fresh/natural pork on the label. YMMV.
    I'd say 30% of the time I get cryovaced pork,it has that smell.There must be loads of people getting sick all over the place.
    These were Swift brand (and they were not bought at Vons,that was just where I was when I asked the butcher).and the Swift brands have had that smell more than once for me.Maybe I just have a sensitive nose idk.
    Low and slow is the way to go!

  6. #16
    No, I don't think your nose is that sensitive, the smell you describe is obvious.

    There is nothing wrong with the Swift Brand, or any other for that matter. I had 2 separate racks of Cargill with that smell last summer, both purchased from Baker's (Kroger). Luckily the store is .5 miles away. I took them back immediately and was given new ribs with no questions. I still buy them and haven't had a problem since.

    Another alternative I've been trying this year is to buy out of the case at Fareway. These are Farmland all natural (not enhanced). They actually take these out of Cryovac packages and display in cold case. There is no odor.

    Other than a small local butcher I don't know where you would get true fresh ribs. The big pork plants package 1/2/3 piece by the many thousands then they are frozen. They are slacked out during grilling season, or sold frozen.

    You may have better luck buying frozen and thawing yourself (you control) OR switch stores. Either way, I don't eat smelly meat.

    Happy smoking.
    MAK ** #837

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