On my pork rib loin? Do I need to cut it out?

by ianb2626

13 Comments

  1. mississauga145

    It looks a brine sac from when they injected the ham, looks like it is a piece near the bone, some connective tissues held the brine and it didn’t get ruptured during the massage and distributed.

    After smoking the proteins set up and you get the dark red “blob”

  2. Msqueefmaker

    I can’t stress enough how unsafe pork is!!!! Don’t eat it, possibility of a cancerous tumor

  3. Mudcreek47

    “what’s that lump on your arm, papa?”
    “oh, nuthin’ …. just a little bit of cancer”

    (gramps proceeds to take out a pocket knife and cut off the nodule).

  4. For what it’s worth, this is after cooking to an internal temp of 145F and nothing was visible from the outside, it wasn’t until I cut into it that this was discovered.