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DLFL
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A question

Post by DLFL » Wed May 16, 2012 02:06

I just cooked some boston butt bacon that was cured and smoked. It is the best tasting one yet. But as it is cooking there is a cream colored substance that comes out of the meat. Any ideas about this. I did not take a photo.
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Post by ssorllih » Wed May 16, 2012 02:31

Two thoughts concerning:
Both seem far fetched considering the cure times. Often the "juices" from very fresh meat will coagulate in the manner you mention. The other is the chance that you brine cured and there was enough wet in the meat to make a lump like that.
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Post by vagreys » Wed May 16, 2012 23:24

Did you add phosphates to the meat, or is it possible that the meat was injected with a solution before you bought it?
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Post by DLFL » Thu May 17, 2012 20:08

After letting the meat sit for two days in the refrigerator the white/cream color quit coming out when cooking the bacon.

vagreys, I did not add any phosphates.
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Post by ssorllih » Thu May 17, 2012 20:20

Was the bacon uncovered during it sleep in the fridge? If yes, then perhaps it dried enough to stop exuding juices.
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Post by Baconologist » Thu May 17, 2012 23:58

I think that what you're seeing is likely albumin curds which is commonly seen on some cooked fish and to a lesser extent on pork and other meats.
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Post by DLFL » Fri May 18, 2012 13:34

ssorllih, The bacon was left uncovered.
Baconologist, That is what it looked like for sure.
Dick

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