I know this sounds like an odd question and of course pork is supposed
to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?


I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.

Steve Lee wrote:
I know this sounds like an odd question and of course pork is supposed
to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?


I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.

Use proper refrigeration?

Steve Lee wrote:
I know this sounds like an odd question and of course pork is supposed
to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?


I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.

Use proper refrigeration?

"Steve Lee" wrote in message
...
I know this sounds like an odd question and of course pork is supposed
to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?


I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.

Like Bob say's 'Refrigeration'....If you leave the pork longer than a day
or so..It will develop that 'smell' about it and you will notice it whilst
cooking it then!!...It's not necessarily 'off'...but develops a stronger
smell about it !!

If buying 'Pork' to use longer than a day...'Freeze ' it or put in a
marinade until the next day only....

Bigbazza

"Steve Lee" wrote in message
...
I know this sounds like an odd question and of course pork is supposed
to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?


I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.

Like Bob say's 'Refrigeration'....If you leave the pork longer than a day
or so..It will develop that 'smell' about it and you will notice it whilst
cooking it then!!...It's not necessarily 'off'...but develops a stronger
smell about it !!

If buying 'Pork' to use longer than a day...'Freeze ' it or put in a
marinade until the next day only....

Bigbazza

Bigbazza wrote:

"Steve Lee" wrote in message=20
...
=20
I know this sounds like an odd question and of course pork is supposed
to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?

Yes. It's the smell of pork.

I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.

This is totally subjective issue. That smell is the smell of the meat.=20
Nothing much to do about it. Heavy seasoning, smoking, grilling=20
outdoors and other such remedies can mask the scent, but why bother.=20
It sounds like you don't like pork. Don't eat pork. Try some milder=20
meats like rabbit or alligator.

Like Bob say's 'Refrigeration'....If you leave the pork longer than a=
day=20
or so..It will develop that 'smell' about it and you will notice it whi=
lst=20
cooking it then!!...It's not necessarily 'off'...but develops a stronge=
r=20
smell about it !!
=20
If buying 'Pork' to use longer than a day...'Freeze ' it or put in a=20
marinade until the next day only....

This is not good advice. Too sweeping. Pork in cryopackaging will last=20
up to 45 days from pack date without any problems. Most freshly cut=20
pork stored at a fridge temp in the mid-30=B0F range will last four or=20
five days before any spoilage scents begin to emerge. That's why cut=20
meats have sell-by dates on them that are more than a day away.

Pastorio

Bigbazza wrote:

"Steve Lee" wrote in message=20
...
=20
I know this sounds like an odd question and of course pork is supposed
to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?

Yes. It's the smell of pork.

I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.

This is totally subjective issue. That smell is the smell of the meat.=20
Nothing much to do about it. Heavy seasoning, smoking, grilling=20
outdoors and other such remedies can mask the scent, but why bother.=20
It sounds like you don't like pork. Don't eat pork. Try some milder=20
meats like rabbit or alligator.

Like Bob say's 'Refrigeration'....If you leave the pork longer than a=
day=20
or so..It will develop that 'smell' about it and you will notice it whi=
lst=20
cooking it then!!...It's not necessarily 'off'...but develops a stronge=
r=20
smell about it !!
=20
If buying 'Pork' to use longer than a day...'Freeze ' it or put in a=20
marinade until the next day only....

This is not good advice. Too sweeping. Pork in cryopackaging will last=20
up to 45 days from pack date without any problems. Most freshly cut=20
pork stored at a fridge temp in the mid-30=B0F range will last four or=20
five days before any spoilage scents begin to emerge. That's why cut=20
meats have sell-by dates on them that are more than a day away.

Pastorio

"Bob (this one)" wrote in message
...
Bigbazza wrote:

"Steve Lee" wrote in message
...

I know this sounds like an odd question and of course pork is supposed
to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?

Yes. It's the smell of pork.

I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.

This is totally subjective issue. That smell is the smell of the meat.
Nothing much to do about it. Heavy seasoning, smoking, grilling
outdoors and other such remedies can mask the scent, but why bother.
It sounds like you don't like pork. Don't eat pork. Try some milder
meats like rabbit or alligator.

Like Bob say's 'Refrigeration'....If you leave the pork longer than a
day or so..It will develop that 'smell' about it and you will notice it
whilst cooking it then!!...It's not necessarily 'off'...but develops a
stronger smell about it !!

If buying 'Pork' to use longer than a day...'Freeze ' it or put in a
marinade until the next day only....

This is not good advice. Too sweeping. Pork in cryopackaging will last
up to 45 days from pack date without any problems. Most freshly cut
pork stored at a fridge temp in the mid-30°F range will last four or
five days before any spoilage scents begin to emerge. That's why cut
meats have sell-by dates on them that are more than a day away.

Pastorio

Well....Good advice or not...It works well with me !!....I have been cooking
food and handling it now for nearly 60 years !!..

Bigbazza

"Bob (this one)" wrote in message
...
Bigbazza wrote:

"Steve Lee" wrote in message
...

I know this sounds like an odd question and of course pork is supposed
to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?

Yes. It's the smell of pork.

I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.

This is totally subjective issue. That smell is the smell of the meat.
Nothing much to do about it. Heavy seasoning, smoking, grilling
outdoors and other such remedies can mask the scent, but why bother.
It sounds like you don't like pork. Don't eat pork. Try some milder
meats like rabbit or alligator.

Like Bob say's 'Refrigeration'....If you leave the pork longer than a
day or so..It will develop that 'smell' about it and you will notice it
whilst cooking it then!!...It's not necessarily 'off'...but develops a
stronger smell about it !!

If buying 'Pork' to use longer than a day...'Freeze ' it or put in a
marinade until the next day only....

This is not good advice. Too sweeping. Pork in cryopackaging will last
up to 45 days from pack date without any problems. Most freshly cut
pork stored at a fridge temp in the mid-30°F range will last four or
five days before any spoilage scents begin to emerge. That's why cut
meats have sell-by dates on them that are more than a day away.

Pastorio

Well....Good advice or not...It works well with me !!....I have been cooking
food and handling it now for nearly 60 years !!..

Bigbazza

Bigbazza wrote:

"Bob (this one)" wrote in message=20
...
Bigbazza wrote:
=20
"Steve Lee" wrote in message=20
. ..

I know this sounds like an odd question and of course pork is supposed=

to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?
=20
Yes. It's the smell of pork.
=20
I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.
=20
This is totally subjective issue. That smell is the smell of the meat.
Nothing much to do about it. Heavy seasoning, smoking, grilling
outdoors and other such remedies can mask the scent, but why bother.
It sounds like you don't like pork. Don't eat pork. Try some milder
meats like rabbit or alligator.
=20
Like Bob say's 'Refrigeration'....If you leave the pork longer than a=
=20
day or so..It will develop that 'smell' about it and you will notice it=
=20
whilst cooking it then!!...It's not necessarily 'off'...but develops a =

stronger smell about it !!

If buying 'Pork' to use longer than a day...'Freeze ' it or put in a=20
marinade until the next day only....
=20
This is not good advice. Too sweeping. Pork in cryopackaging will last
up to 45 days from pack date without any problems. Most freshly cut
pork stored at a fridge temp in the mid-30=B0F range will last four or
five days before any spoilage scents begin to emerge. That's why cut
meats have sell-by dates on them that are more than a day away.
=20
Pastorio
=20
Well....Good advice or not...It works well with me !!....I have been co=
oking=20
food and handling it now for nearly 60 years !!..

I'm happy for you. Except for that "I have to be right" part.

I had my first restaurant job in 1953. We did things differently than=20
you do, it would seem. The other different thing we did and I've=20
always done is to read about food science while taking professional=20
training.

Your advice is like telling somebody they have to consume that milk on=20
the first day they buy it. No real reason, just "It works well with=20
me" no matter what.

Pastorio

Bigbazza wrote:

"Bob (this one)" wrote in message=20
...
Bigbazza wrote:
=20
"Steve Lee" wrote in message=20
. ..

I know this sounds like an odd question and of course pork is supposed=

to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?
=20
Yes. It's the smell of pork.
=20
I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.
=20
This is totally subjective issue. That smell is the smell of the meat.
Nothing much to do about it. Heavy seasoning, smoking, grilling
outdoors and other such remedies can mask the scent, but why bother.
It sounds like you don't like pork. Don't eat pork. Try some milder
meats like rabbit or alligator.
=20
Like Bob say's 'Refrigeration'....If you leave the pork longer than a=
=20
day or so..It will develop that 'smell' about it and you will notice it=
=20
whilst cooking it then!!...It's not necessarily 'off'...but develops a =

stronger smell about it !!

If buying 'Pork' to use longer than a day...'Freeze ' it or put in a=20
marinade until the next day only....
=20
This is not good advice. Too sweeping. Pork in cryopackaging will last
up to 45 days from pack date without any problems. Most freshly cut
pork stored at a fridge temp in the mid-30=B0F range will last four or
five days before any spoilage scents begin to emerge. That's why cut
meats have sell-by dates on them that are more than a day away.
=20
Pastorio
=20
Well....Good advice or not...It works well with me !!....I have been co=
oking=20
food and handling it now for nearly 60 years !!..

I'm happy for you. Except for that "I have to be right" part.

I had my first restaurant job in 1953. We did things differently than=20
you do, it would seem. The other different thing we did and I've=20
always done is to read about food science while taking professional=20
training.

Your advice is like telling somebody they have to consume that milk on=20
the first day they buy it. No real reason, just "It works well with=20
me" no matter what.

Pastorio

"Bob (this one)" wrote in message
...
Bigbazza wrote:

"Bob (this one)" wrote in message
...
Bigbazza wrote:

"Steve Lee" wrote in message
. ..

I know this sounds like an odd question and of course pork is supposed
to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?

Yes. It's the smell of pork.

I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.

This is totally subjective issue. That smell is the smell of the meat.
Nothing much to do about it. Heavy seasoning, smoking, grilling
outdoors and other such remedies can mask the scent, but why bother.
It sounds like you don't like pork. Don't eat pork. Try some milder
meats like rabbit or alligator.

Like Bob say's 'Refrigeration'....If you leave the pork longer than a
day or so..It will develop that 'smell' about it and you will notice it
whilst cooking it then!!...It's not necessarily 'off'...but develops a
stronger smell about it !!

If buying 'Pork' to use longer than a day...'Freeze ' it or put in a
marinade until the next day only....

This is not good advice. Too sweeping. Pork in cryopackaging will last
up to 45 days from pack date without any problems. Most freshly cut
pork stored at a fridge temp in the mid-30°F range will last four or
five days before any spoilage scents begin to emerge. That's why cut
meats have sell-by dates on them that are more than a day away.

Pastorio

Well....Good advice or not...It works well with me !!....I have been
cooking food and handling it now for nearly 60 years !!..

I'm happy for you. Except for that "I have to be right" part.

I had my first restaurant job in 1953. We did things differently than
you do, it would seem. The other different thing we did and I've
always done is to read about food science while taking professional
training.

Your advice is like telling somebody they have to consume that milk on
the first day they buy it. No real reason, just "It works well with
me" no matter what.

Pastorio

I also will mention...I am an Idustrial Scientist as well.....I know food
very well...Just thought I would mention it along the way...LOL.....Now I
also must take 'exception' with your .."I have to be right " part.... I said
...That 'WORKS" for me !!...Not that I have to be 'Always Right'
bit...Anyway...You show off your 'Credentials' and I won't 'normally' show
off mine...OK....I was just giving a little advice as I MYSELF find that
'WORKS FOR ME"...Get it !!..I don't have to run into an 'Augument' by giving
what 'Works for me...now DO I !!....This is not a 'Science' Graduate course
we have going here !! IS It ?? It is a home 'Cookery' group...

Bigbazza

"Bob (this one)" wrote in message
...
Bigbazza wrote:

"Bob (this one)" wrote in message
...
Bigbazza wrote:

"Steve Lee" wrote in message
. ..

I know this sounds like an odd question and of course pork is supposed
to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?

Yes. It's the smell of pork.

I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.

This is totally subjective issue. That smell is the smell of the meat.
Nothing much to do about it. Heavy seasoning, smoking, grilling
outdoors and other such remedies can mask the scent, but why bother.
It sounds like you don't like pork. Don't eat pork. Try some milder
meats like rabbit or alligator.

Like Bob say's 'Refrigeration'....If you leave the pork longer than a
day or so..It will develop that 'smell' about it and you will notice it
whilst cooking it then!!...It's not necessarily 'off'...but develops a
stronger smell about it !!

If buying 'Pork' to use longer than a day...'Freeze ' it or put in a
marinade until the next day only....

This is not good advice. Too sweeping. Pork in cryopackaging will last
up to 45 days from pack date without any problems. Most freshly cut
pork stored at a fridge temp in the mid-30°F range will last four or
five days before any spoilage scents begin to emerge. That's why cut
meats have sell-by dates on them that are more than a day away.

Pastorio

Well....Good advice or not...It works well with me !!....I have been
cooking food and handling it now for nearly 60 years !!..

I'm happy for you. Except for that "I have to be right" part.

I had my first restaurant job in 1953. We did things differently than
you do, it would seem. The other different thing we did and I've
always done is to read about food science while taking professional
training.

Your advice is like telling somebody they have to consume that milk on
the first day they buy it. No real reason, just "It works well with
me" no matter what.

Pastorio

I also will mention...I am an Idustrial Scientist as well.....I know food
very well...Just thought I would mention it along the way...LOL.....Now I
also must take 'exception' with your .."I have to be right " part.... I said
...That 'WORKS" for me !!...Not that I have to be 'Always Right'
bit...Anyway...You show off your 'Credentials' and I won't 'normally' show
off mine...OK....I was just giving a little advice as I MYSELF find that
'WORKS FOR ME"...Get it !!..I don't have to run into an 'Augument' by giving
what 'Works for me...now DO I !!....This is not a 'Science' Graduate course
we have going here !! IS It ?? It is a home 'Cookery' group...

Bigbazza

In article ,
Steve Lee wrote:

I know this sounds like an odd question and of course pork is supposed
to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?


I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.

I know what you mean...
I tend to run into this problem when I make shoulder roasts.

I stab the roast all over now and sliver garlic cloves and slip the
slivers of garlic into the stabs. I then top with various herbs before
roasting.

That has eliminated the "musty" porky overtone, especially once the
roast leftovers cool and get re-sliced for later serving.

The garlic pretty well eliminates it. :-)

Just my 2 cents!
--
K.

In article ,
Steve Lee wrote:

I know this sounds like an odd question and of course pork is supposed
to smell like pork, but please bear with me on this one.

Sometimes when I cook pork, I get that strong, what I can only
describe it as being the "pork" smell. It's that smell from the
cooked pork that's too strong to handle. Just the right amount and
you know you're eating pork, but when it gets too strong, I can't
handle it and it's another dinner ruined for me. Have any of you
encoutered this before?


I've tried different meat shops and markets, but I often encounter
this problem in my dishes with pork and I'm wondering if there's
something I'm doing wrong or not doing to avoid this.

Do any of you have suggestions to reduce the possibility of a too
strong porky smell in your pork dishes? Thanks for your time and
courtesy.

I know what you mean...
I tend to run into this problem when I make shoulder roasts.

I stab the roast all over now and sliver garlic cloves and slip the
slivers of garlic into the stabs. I then top with various herbs before
roasting.

That has eliminated the "musty" porky overtone, especially once the
roast leftovers cool and get re-sliced for later serving.

The garlic pretty well eliminates it. :-)

Just my 2 cents!
--
K.