How To Remove Smell From Pork? (Explained By Experts)

Are you tired of the unpleasant smell that comes from your pork dishes?

Whether it’s the confinement odor from vacuum-packed pork or the gamey taste that can sometimes be overwhelming, there are ways to remove or mask these smells.

In this article, we’ll explore various methods to get rid of the smell from pork and make your dishes more enjoyable.

From heat treating minced pork to using vinegar and buttermilk marinades, we’ve got you covered.

So, let’s dive in and learn how to make your pork dishes smell and taste better!

How To Remove Smell From Pork?

1. Heat Treatment

One of the easiest ways to remove the smell from minced pork is to heat treat it. Fry the product with aromatic spices and seasonings until it’s completely fried. The juice released from the cutlets should be transparent, without any blood. You can also add a small amount of vinegar to the minced meat, which acts as an antiseptic and destroys bacteria that have just begun to multiply in the meat.

2. Boiling Water and Vinegar

To remove an unpleasant smell in your kitchen, boil water in an open saucepan and add a small amount of vinegar to it. After ten minutes, ventilate the room to get rid of the smell. This method is effective for removing any lingering smells from cooking pork.

3. Lemon or Orange Peel

Another way to remove an unpleasant smell is to heat the burner, turn it off, and put a lemon or orange peel on it, or sprinkle a handful of salt. This method is particularly useful for getting rid of any lingering smells in your kitchen.

4. Freshness of Pork

Fresh pork shouldn’t have much of a smell unless it was vacuum-packed. If you notice a confinement odor, rinse and pat dry the pork before cooking it. If it still smells funny, take it back to the shop and request a refund.

5. Marinating Pork

Marinating pork in buttermilk or an acidic marinade beforehand can help cut back on any gamey taste. Cutting the pork into small pieces and using them as the base for a stew is another good bet. A sauce that’s spicy or vinegar-based should also help to mask the gamey flavor.

6. Soaking Pork in Vinegar

Soaking pork in a mixture of white vinegar and water can help get rid of any sulfur smell from meats. Rub the pork with paper towels before washing it with vinegar and rinsing it off with water.

Understanding The Causes Of Smell In Pork

The smell of pork can sometimes be unpleasant and off-putting. This is caused by two compounds found in male pigs that have not been castrated – androstenone and skatole. Androstenone is a pheromone that gives off a scent similar to sweat or urine, while skatole produces a fecal aroma. These compounds accumulate in the fat of male pigs and become more volatile when heated, making them more detectable in cooked pork.

However, it’s important to note that not all male pigs develop these compounds, and even females can produce them if their adrenal glands are overactive. The industry is cautious about addressing this issue because the ultimate consideration is the eating quality of the meat.

If you suspect that the pork has gone bad, hold a sniff test as soon as you open the packaging. Rotten pork will have a sour smell, but some packaged pork may have a faint smell of ammonia due to processing and packaging. If you wash the pork, the smell should dissipate. If the odor persists, it’s best to discard it.

To prevent an unpleasant smell when cooking pork, it’s important to choose fresh meat and marinate it in buttermilk or an acidic marinade beforehand. You can also remove any lingering smells from your kitchen by boiling water with vinegar or using lemon or orange peels on a heated burner. Additionally, heat treating minced pork with aromatic spices and seasonings can help remove any unwanted smells.

Heat Treatment Method For Minced Pork

When it comes to minced pork, heat treatment is a commonly used method to remove any unpleasant odors. The method involves frying the minced meat with aromatic spices and seasonings until it’s completely cooked. It’s important to ensure that the juice released from the cutlets is transparent, without any blood. Adding a small amount of vinegar to the minced meat can act as an antiseptic and destroy bacteria that may be present in the meat.

Heat treatment is a crucial step in ensuring the safety of heat-processed products, including minced pork. The cooking method and temperature significantly affect the lethality of the cooking process, and ultimately, the safety of the product. It’s important to ensure that minced pork is cooked thoroughly to prevent any foodborne illnesses.

Aside from removing unpleasant odors, heat treatment also helps improve the palatability and organoleptic properties of minced pork. However, it’s essential to use appropriate or mild thermal treatments to avoid undesirable changes in the sensory and nutritional quality of the meat.

The Use Of Vinegar And Buttermilk Marinades

Vinegar and buttermilk marinades are effective in removing the smell from pork. The acetic acid in vinegar breaks down meat fibers, making them more tender and flavorful. Using vinegar as a marinade can help to cut back on any gamey taste in pork. However, it is important not to marinate pork for too long, especially if an acidic base is used, as this can break down the proteins and turn the pork mushy once it’s cooked.

Buttermilk is also effective in tenderizing meat. It contains lactic acid, which helps to break down the collagen and protein in meat. Buttermilk meat marinade can be made by mixing 2 to 4 cups of buttermilk with spices such as garlic powder, onion powder, cayenne pepper, and ground black pepper, salt, and sweeteners such as brown sugar or molasses. The meat should be at least 50% covered with buttermilk marinade and left to soak for a specific amount of time depending on the type of meat being used. Buttermilk marinated meat’s cook time needs to be reduced by 1/3 due to the tenderization process of the meat.

The Benefits Of Using Aromatics And Herbs

Aromatics and herbs are a great way to add flavor to pork dishes while also helping to reduce any unpleasant smells. When used in pigs’ feed, herbal additives with antimicrobial and antioxidant properties can increase the shelf life of meat products. These compounds can be easily found in herbs such as rosemary, thyme, olives or tea, making it a promising technology to replace synthetic antioxidants with natural ones. The phenolic-rich plants and their extracts found in herbs can inhibit protein and lipid oxidation in meat, which helps to control the meat’s smell and preserve its quality.

In Mexican cuisine, carnitas are slow-cooked pork that is usually served in tacos. The pork is marinated with a combination of herbs and spices such as cumin, chili powder, oregano, and garlic, which gives it an additional warm and smoky flavor. When the pork is cooked, it releases a mouth-watering aroma that is irresistible. The combination of the seasonings and the slow-cooked pork give carnitas a unique and tantalizing smell that will make your taste buds water.

When cooking pork belly, adding herbs such as sage, bay leaves, thyme, rosemary, and kaffir lime leaves can enhance the flavor of the meat. Rubbing the meat with spices such as smoked paprika, fennel seeds, and coriander seeds can also add a delicious aroma to the dish. The use of aromatic herbs not only adds flavor but also helps to control the smell of meat by preventing lipid oxidation.

Tips For Proper Storage Of Pork To Reduce Smell

Proper storage of pork is essential to reduce the risk of spoilage and unpleasant smells. Here are some tips to follow:

1. Temperature Control

Always store pork at a temperature below 40 degrees Fahrenheit. If you’re not planning to cook it within a few days, store it in the freezer instead. Keeping it in the freezer for more than six months could affect its texture.

2. Tight Wrapping

Store your pork tightly wrapped to minimize exposure to air. Butcher paper is ideal for storing meat in the refrigerator for several days. If you’re freezing your pork, wrap it more tightly in plastic wrap or freezer paper, then seal it in a Ziploc bag.

3. Separate Raw and Cooked Pork

Always keep raw pork separate from cooked meat and other foods to avoid cross-contamination. Use separate cutting boards, utensils, and containers for raw and cooked pork.

4. Proper Thawing

Thaw frozen pork in the refrigerator or by placing it in a sealed plastic bag and submerging it in cold water. Never thaw pork at room temperature or in warm water as this can promote bacterial growth.

5. Check for Freshness

Check the freshness of the pork before storing it. Fresh pork should not have any strong odor, except for the mild, meaty smell of pork. If you notice any unpleasant smell, rinse and pat dry the pork before cooking it. If it still smells bad, discard it.

By following these tips for proper storage of pork, you can reduce the risk of spoilage and unpleasant smells, ensuring that your meat stays fresh and safe to eat.

Common Mistakes To Avoid When Cooking Pork To Prevent Smell

When cooking pork, there are some common mistakes that people make that can lead to a strong smell. Here are some tips to avoid these mistakes and prevent the smell of pork from overpowering your kitchen:

1. Overcooking: Overcooking pork can cause it to become dry and tough, which can also lead to a strong smell. Make sure to cook pork to the recommended temperature and avoid overcooking it.

2. Not seasoning properly: Proper seasoning can help enhance the flavor of pork and prevent any unpleasant smells. Make sure to season the pork with salt, pepper, and any other desired spices before cooking.

3. Using old or spoiled pork: Using old or spoiled pork can lead to a strong smell and can also be dangerous for your health. Always check the expiration date on the package before cooking and give it a sniff test to ensure it’s fresh.

4. Not cleaning properly: Proper cleaning of utensils, cutting boards, and surfaces that come in contact with raw pork is essential to prevent any cross-contamination and unpleasant smells. Make sure to wash everything thoroughly with hot, soapy water before and after use.

5. Not marinating: Marinating pork can help enhance its flavor and prevent any unpleasant smells. Make sure to marinate the pork for at least 30 minutes before cooking for best results.

By following these tips and avoiding these common mistakes, you can ensure that your pork dishes are flavorful and free from any unpleasant smells.