Smell of pork? Is it just me???

OmManiPadmeOmelet said:

Over the past year or so, I've returned 2 pork shoulder roasts to the
store. I've put them in the 'frige for cooking within 48 hours and they
stank when I opened them, and the 'frige temp out back is monitored
closely at 38 to 40 degrees F...... so I took them back as rotted meat
and got a refund.

I took a frozen pork shoulder out of the freezer yesterday and put it in
the 'frige to thaw. Took it out a couple of hours ago, it was still
slightly crispy with ice crystals. No way in hell can it be spoiled.

It stinks. Smells sulfury to me.

Is it just me? Is this, like, a normal smell for pork shoulder??????

It's not uncommon. It can happen with cryovaced pork. It depends
on the pack date, so it may you may not encounter it every time.

The sulfur odor should dissipate quickly, within a few minutes
of opening. Key point. If it doesn't, it's gone bad.

--
Reg

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

Over the past year or so, I've returned 2 pork shoulder roasts to the
store. I've put them in the 'frige for cooking within 48 hours and they
stank when I opened them, and the 'frige temp out back is monitored
closely at 38 to 40 degrees F...... so I took them back as rotted meat
and got a refund.

I took a frozen pork shoulder out of the freezer yesterday and put it in
the 'frige to thaw. Took it out a couple of hours ago, it was still
slightly crispy with ice crystals. No way in hell can it be spoiled.

It stinks. Smells sulfury to me.

Is it just me? Is this, like, a normal smell for pork shoulder??????

It's not uncommon. It can happen with cryovaced pork. It depends
on the pack date, so it may you may not encounter it every time.

The sulfur odor should dissipate quickly, within a few minutes
of opening. Key point. If it doesn't, it's gone bad.

--
Reg

Is there achance that it was the meat of an uncastrated boar? That can
really stink!
Graham

In article <[email hidden]>,

Reg said:

OmManiPadmeOmelet said:

Over the past year or so, I've returned 2 pork shoulder roasts to the
store. I've put them in the 'frige for cooking within 48 hours and they
stank when I opened them, and the 'frige temp out back is monitored
closely at 38 to 40 degrees F...... so I took them back as rotted meat
and got a refund.

I took a frozen pork shoulder out of the freezer yesterday and put it in
the 'frige to thaw. Took it out a couple of hours ago, it was still
slightly crispy with ice crystals. No way in hell can it be spoiled.

It stinks. Smells sulfury to me.

Is it just me? Is this, like, a normal smell for pork shoulder??????

It's not uncommon. It can happen with cryovaced pork. It depends
on the pack date, so it may you may not encounter it every time.

The sulfur odor should dissipate quickly, within a few minutes
of opening. Key point. If it doesn't, it's gone bad.

Yes, it was cryovaced and the smell went away with rinsing...

Thanks! :-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <urjVf.181903$B94.99795@pd7tw3no>,

graham said:

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

Over the past year or so, I've returned 2 pork shoulder roasts to the
store. I've put them in the 'frige for cooking within 48 hours and they
stank when I opened them, and the 'frige temp out back is monitored
closely at 38 to 40 degrees F...... so I took them back as rotted meat
and got a refund.

I took a frozen pork shoulder out of the freezer yesterday and put it in
the 'frige to thaw. Took it out a couple of hours ago, it was still
slightly crispy with ice crystals. No way in hell can it be spoiled.

It stinks. Smells sulfury to me.

Is it just me? Is this, like, a normal smell for pork shoulder??????

It's not uncommon. It can happen with cryovaced pork. It depends
on the pack date, so it may you may not encounter it every time.

The sulfur odor should dissipate quickly, within a few minutes
of opening. Key point. If it doesn't, it's gone bad.

--
Reg

Is there achance that it was the meat of an uncastrated boar? That can
really stink!
Graham

Commercial pork... Unlikely but thanks anyhoo!

It's got a few minutes to go now and the smell permating the house is
quite appetising. I also added fresh thyme, dittay and rosemary from
the herb garden.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

graham said:

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

Over the past year or so, I've returned 2 pork shoulder roasts to the
store. I've put them in the 'frige for cooking within 48 hours and they
stank when I opened them, and the 'frige temp out back is monitored
closely at 38 to 40 degrees F...... so I took them back as rotted meat
and got a refund.

I took a frozen pork shoulder out of the freezer yesterday and put it in
the 'frige to thaw. Took it out a couple of hours ago, it was still
slightly crispy with ice crystals. No way in hell can it be spoiled.

It stinks. Smells sulfury to me.

Is it just me? Is this, like, a normal smell for pork shoulder??????

It's not uncommon. It can happen with cryovaced pork. It depends
on the pack date, so you may not encounter it every time.

The sulfur odor should dissipate quickly, within a few minutes
of opening. Key point. If it doesn't, it's gone bad.

--
Reg

Is there achance that it was the meat of an uncastrated boar? That can
really stink!

The brief sulfur smell is an issue with cryovaced pork, specifically.
It shouldn't happen with non-cryovaced. I haven't encountered
it with anything other than shoulder. Not loin or tenderloin
for instance. So far, anyway.

--
Reg

Quoted message said:

Probably the pig was a male.

My butcher only gets female pig meat. I am serious, male meat has that
"pissy" smell because of the male hormones.

Christine

Whereas ------

Dee Dee

On Sat 25 Mar 2006 04:31:30p, Thus Spake Zarathustra, or was it Dee Randall?

Quoted message said:

Quoted message said:

Probably the pig was a male.

My butcher only gets female pig meat. I am serious, male meat has that
"pissy" smell because of the male hormones.

Christine

Whereas ------

Fish?

--
Wayne Boatwright @¿@¬
_____________________

In article <_LjVf.270$CL6.137@fed1read11>, rrb <[email hidden]>

Quoted message said:

OmManiPadmeOmelet said:

Over the past year or so, I've returned 2 pork shoulder roasts to the
store. I've put them in the 'frige for cooking within 48 hours and
they stank when I opened them, and the 'frige temp out back is
monitored closely at 38 to 40 degrees F...... so I took them back as
rotted meat and got a refund.

I took a frozen pork shoulder out of the freezer yesterday and put it
in the 'frige to thaw. Took it out a couple of hours ago, it was
still slightly crispy with ice crystals. No way in hell can it be
spoiled.

It stinks. Smells sulfury to me.

Perhaps the thermometer calibration is off? Just because it says 38 - 40
degrees doesn't mean it actually is that temperature. Plus the area
where the meat was might not be the same temperature as where the
thermometer is. But since you state you are cooking it, and it smells ok
this is unlikely.
I guess you will know after it is consumed I guess.

It's a commercial refrigerator... The thermo' is front and center, and I
scored a good calibrated thermometer from work a couple of weeks ago as
they were replacing stuff. :-) That one was checked against a "standard"
thermo and was off by 1 degree (cooler) so they tossed it.

It compares to the internal according to the calibration.

I'm seriously picky about storage temps in the Hobart... I rely on it
too much not to be. I also just replaced the compressor in it to the
tune of $900.00 2 months ago. <cringe> That's what Visa cards are for.
<G>

Besides, the darn meat was still half frozen!

Quoted message said:

My bet is that it is a chemical or antibiotic added to the meat package
to [censored] spoilage and/or bacterial growth. I purchased a package of
Sargento shredded cheese a few months back. In reading the ingredients
label on things as I do periodically I noticed the name of some
ingredient I have never seen before on cheese or anything else for that
matter. In doing a little research I determined that it was an
antibiotic used to [censored] mold or bacterial growth. Apparently it is
said to be
somewhat commonly used in the agricultural industry - at least based on
the internet sources that I found.

Interesting idea!
There were no "ingredients" listed on the label, but I'll ask the meat
packing people at HEB next time I go there.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Sat 25 Mar 2006 03:03:00p, Thus Spake Zarathustra, or was it Reg?

Quoted message said:

OmManiPadmeOmelet said:

Over the past year or so, I've returned 2 pork shoulder roasts to the
store. I've put them in the 'frige for cooking within 48 hours and they
stank when I opened them, and the 'frige temp out back is monitored
closely at 38 to 40 degrees F...... so I took them back as rotted meat
and got a refund.

I took a frozen pork shoulder out of the freezer yesterday and put it in
the 'frige to thaw. Took it out a couple of hours ago, it was still
slightly crispy with ice crystals. No way in hell can it be spoiled.

It stinks. Smells sulfury to me.

Is it just me? Is this, like, a normal smell for pork shoulder??????

It's not uncommon. It can happen with cryovaced pork. It depends
on the pack date, so it may you may not encounter it every time.

I have purchased cryovaced cheese that had a horrible smell and taste that
simply should not have been there. I should have taken it back, but it
went in the rubbish.

Quoted message said:

The sulfur odor should dissipate quickly, within a few minutes
of opening. Key point. If it doesn't, it's gone bad.

--
Wayne Boatwright @¿@¬
_____________________

In article <[email hidden]>,

Reg said:

graham said:

"Reg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet wrote:

>Over the past year or so, I've returned 2 pork shoulder roasts to the
>store. I've put them in the 'frige for cooking within 48 hours and they
>stank when I opened them, and the 'frige temp out back is monitored
>closely at 38 to 40 degrees F...... so I took them back as rotted meat
>and got a refund.
>
>I took a frozen pork shoulder out of the freezer yesterday and put it in
>the 'frige to thaw. Took it out a couple of hours ago, it was still
>slightly crispy with ice crystals. No way in hell can it be spoiled.
>
>It stinks. Smells sulfury to me.
>
>Is it just me? Is this, like, a normal smell for pork shoulder??????

It's not uncommon. It can happen with cryovaced pork. It depends
on the pack date, so you may not encounter it every time.

The sulfur odor should dissipate quickly, within a few minutes
of opening. Key point. If it doesn't, it's gone bad.

--
Reg

Is there achance that it was the meat of an uncastrated boar? That can
really stink!

The brief sulfur smell is an issue with cryovaced pork, specifically.
It shouldn't happen with non-cryovaced. I haven't encountered
it with anything other than shoulder. Not loin or tenderloin
for instance. So far, anyway.

Thanks Reg!

I'm glad I was not alone... This is what I was looking for, someone with
a similar experience!

I braised it for 2 hours with onion, carrot, garlic, lemon pepper,
rosemary, mexican oregano and dittany. It came out very, very nice and
moderately tender. I probably should have let it go for another hour.

The flavor and smell are fine now. It was cryovaced.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article
<[email hidden]>,

Old Mother Ashby said:

OmManiPadmeOmelet said:

Over the past year or so, I've returned 2 pork shoulder roasts to the
store. I've put them in the 'frige for cooking within 48 hours and they
stank when I opened them, and the 'frige temp out back is monitored
closely at 38 to 40 degrees F...... so I took them back as rotted meat
and got a refund.

I took a frozen pork shoulder out of the freezer yesterday and put it in
the 'frige to thaw. Took it out a couple of hours ago, it was still
slightly crispy with ice crystals. No way in hell can it be spoiled.

It stinks. Smells sulfury to me.

Is it just me? Is this, like, a normal smell for pork shoulder??????

It's in the dutch oven right now with a layer of carrots on the bottom
and LOTS of onions, a largish bulb of grated fresh ginger root, an
entire head of garlic and a generous sprinkling of lemon pepper. Intent
is to braise it for 2 hours and it's been in now for about 1 hour.

It smells divine.

I'm wondering if I'm just overly sensitive to certain odors????????

No other cuts of pork have done this to me. Pork chops and steaks are
good for 48 hours in the 'frige at 40 degrees F. Trotters have never
smelled bad, I thaw them just enough so they joints are soft and I can
stuff them into the pressure cooker with water and aromatics to make the
stock from hell (pics to follow later when I finish shrinking and
re-naming the files).

Opinions??????

Probably the pig was a male.

My butcher only gets female pig meat. I am serious, male meat has that
"pissy" smell because of the male hormones.

Christine

All commercial (male) pigs here are castrated so hormones should not be
an issue, but thanks for the idea. :-) When I go feral pig hunting one
of these days, I'll be sure to shoot only sows.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Quoted message said:

Quoted message said:

It stinks. Smells sulfury to me.

Ya' gotta quit buying that cheap Ratzass brand.

nb

OmManiPadmeOmelet said:

Over the past year or so, I've returned 2 pork shoulder roasts to the
store. I've put them in the 'frige for cooking within 48 hours and they
stank when I opened them, and the 'frige temp out back is monitored
closely at 38 to 40 degrees F...... so I took them back as rotted meat
and got a refund.

I took a frozen pork shoulder out of the freezer yesterday and put it in
the 'frige to thaw. Took it out a couple of hours ago, it was still
slightly crispy with ice crystals. No way in hell can it be spoiled.

It stinks. Smells sulfury to me.

Is it just me? Is this, like, a normal smell for pork shoulder??????

It's in the dutch oven right now with a layer of carrots on the bottom
and LOTS of onions, a largish bulb of grated fresh ginger root, an
entire head of garlic and a generous sprinkling of lemon pepper. Intent
is to braise it for 2 hours and it's been in now for about 1 hour.

It smells divine.

I'm wondering if I'm just overly sensitive to certain odors????????

No other cuts of pork have done this to me. Pork chops and steaks are
good for 48 hours in the 'frige at 40 degrees F. Trotters have never
smelled bad, I thaw them just enough so they joints are soft and I can
stuff them into the pressure cooker with water and aromatics to make the
stock from hell (pics to follow later when I finish shrinking and
re-naming the files).

Opinions??????

Probably the pig was a male.

My butcher only gets female pig meat. I am serious, male meat has that
"pissy" smell because of the male hormones.

Christine

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Sat 25 Mar 2006 04:31:30p, Thus Spake Zarathustra, or was it Dee Randall?

Quoted message said:

Quoted message said:

Probably the pig was a male.

My butcher only gets female pig meat. I am serious, male meat has that
"pissy" smell because of the male hormones.

Christine

Whereas ------

Fish?

<Schlap!!!!!>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article

Quoted message said:

Quoted message said:

>

Probably the pig was a male.

My butcher only gets female pig meat. I am serious, male meat has that
"pissy" smell because of the male hormones.

Christine

All commercial (male) pigs here are castrated

Actually, there is a tendency not to castrate these days as it delays
getting the pig to market by a few days and, as you know, time is money.
Graham

OmManiPadmeOmelet said:

Over the past year or so, I've returned 2 pork shoulder roasts to the
store. I've put them in the 'frige for cooking within 48 hours and they
stank when I opened them

I got a bad batch of cryovac'd pork last week. If the smell
doesn't dissipate on 5-10 minutes, then return it.

I ended up using half this pork (didn't taste bad)), and put the
other half in the freezer. The stuff in the freezer was green the
next day. Bright green. Returned that half and get my money
back.

HEB never hassles you about returns or receipt discrepancies. I
could go in there and claim the price on the shelf was half what I
was charged and they'd refund the difference.

-sw

In article <[email hidden]>,

notbob said:

OmManiPadmeOmelet said:

Quoted message said:

> It stinks. Smells sulfury to me.

Ya' gotta quit buying that cheap Ratzass brand.

nb

<snork> ;-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Steve Wertz said:

OmManiPadmeOmelet said:

Over the past year or so, I've returned 2 pork shoulder roasts to the
store. I've put them in the 'frige for cooking within 48 hours and they
stank when I opened them

I got a bad batch of cryovac'd pork last week. If the smell
doesn't dissipate on 5-10 minutes, then return it.

I rinsed it and started my prep and it went away...

Quoted message said:

I ended up using half this pork (didn't taste bad)), and put the
other half in the freezer. The stuff in the freezer was green the
next day. Bright green. Returned that half and get my money
back.

Ew.

I try to avoid re-freezing meat I have thawed...

Quoted message said:

HEB never hassles you about returns or receipt discrepancies.

Totally agree! I have yet to have HEB deny me a refund, even when I took
them some scallops I had cooked and tasted like chemicals! That's
happened twice now. I will no longer EVER purchase scallops at HEB...

Quoted message said:

I
could go in there and claim the price on the shelf was half what I
was charged and they'd refund the difference.

-sw

--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Sat 25 Mar 2006 05:06:12p, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Sat 25 Mar 2006 04:31:30p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

> Probably the pig was a male.
>
> My butcher only gets female pig meat. I am serious, male meat has
> that "pissy" smell because of the male hormones.
>
> Christine

Whereas ------

Fish?

<Schlap!!!!!>

LOL!

--
Wayne Boatwright @¿@¬
_____________________