Meat disintegrated?

[frepar]

Would anyone know why my venison roast would've literally disintegrated in areas after cookin it to an IT of 145?

I'm wondering if I didn't mess it up when I injected it with Italian dressing and refrigerated it over night?  Is there a slight acidity to dressing that I did t know the effects of?

Half of the roast was phenomenal, the other half turned to a paste when handled.... I hate wastin meat.

[FLBentRider]

If there was vinegar in that dressing, you betcha!

Strange that it would only be half though...

[SnellySmokesEm]

Hey Randy, What does vinegar do to meat?

[FLBentRider]

Hey Randy, What does vinegar do to meat?

If left too long, it dissolves it. Vinegar is acidic. In addition, don't leave meat too long with pineapple juice or pineapple. It will turn to mush.

[SnellySmokesEm]

Huh, never heard of that or had it happen.  I injected my last butt with italian dressing and let sit in the fridge with no problems.  But I have noticed when I marinate a steak (New York Strip for example) it does seem to change the texture.... 

[viper125]

Are you using a good thermometer? Cook to hot or to long and it goes to strings, then longer it turns to mush.

[frepar]

Are you using a good thermometer? Cook to hot or to long and it goes to strings, then longer it turns to mush.

I hope so.... Just got a new probe for my et72 and was spot on when calibrated

[viper125]

Well if the meat is good. the temps right,only leaves the marinate.

[Caneyscud]

Wrap a cored pineapple in bacon and try to smoke.  In a couple of hours - no bacon!

[viper125]

Well that did sound good till you said no bacon. LOL