Appreciation post: I started using a cheap spray bottle for my pork cuts and everyone said it was dumb

For years I heard guys say you need a fancy mister or a big setup to keep pork from drying out while you work. I had a problem with my pork loins getting a dry film in our shop's AC. So I grabbed a $2 spray bottle from the cleaning aisle and filled it with a mix of water and a little apple cider vinegar. I give the loin a light spray every 15 minutes while I'm breaking it down. My boss laughed at me, but after a week, the difference was clear. The meat stays way more pliable and the color holds better. Has anyone else tried something simple that went against the usual shop advice?

3 comments

3 Comments

danielh812mo ago

Ever check your spray bottle for mold buildup?

hill.hugo1mo ago

You said "control the air not the meat" and that's spot on. Most guys skip the real work and grab a spray bottle to feel like they're doing something. But that mold buildup is a real problem, I've seen it ruin a whole batch of jerky when someone was just trying to keep things moist. You get a slimy film on the surface and it's game over for quality. Better to spend the money on a dehumidifier or a proper drying setup instead of playing chemist with a bottle you found under the sink.

terryr462mo ago

Look, I gotta push back on this. That spray bottle is a contamination risk waiting to happen. You're adding moisture in a room temp shop, which is just asking for bacteria to spread. The "dry film" you see is a normal pellicle and it helps the meat. Messing with it can ruin the texture and make it mushy. Real butchers control the air, not the meat, with proper humidity systems. Your cheap fix might seem to work now, but it's a shortcut that can compromise quality and safety.

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