Author Topic: Injection question  (Read 3510 times)

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Offline jboo70

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Injection question
« Reply #-1 on: January 25, 2014, 02:29:56 AM »
I want to do a "fruit" flavored pork shoulder and I found this at Winco.  What do you guys think?  Would this make a good injection for the pork?  My concern is the corn syrup.



Offline sliding_billy

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Re: Injection question
« on: January 25, 2014, 02:46:16 AM »
I see marinate and sauce and think it is going to be overpowering as an injection (that it will not move through the muscle very well and will just create pockets of extreme flavor).  Maybe if it were thinned out a bunch.
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Offline teesquare

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Re: Injection question
« Reply #1 on: January 25, 2014, 07:59:08 AM »
1. When you say pork - do you man a pork butt? Or a thinner cut?

2.If not a butt - why not use a jacquard on it then marinade?

3. Better yet - do you have a vacuum sealer or vacuum tumbler?  If so - combine  2 AND 3  for the better outcome.

Injectables are typically water thin, to keep you from redecorating the kitchen with an un-intended spray... ;D And - you would need to strain out any of the solids even if you thin it down that much…..
I think if you really wan to inject, you will be better served by communing real mango juice, and apple cider vinegar, then use some powdered heat - jalapeño or cayenne, habenero…whatever you like.
Have fun with it. Experimenting is how we learn new things - so don't be afraid to "fail"….Or - as Capt' Jack says: Our failures become soft tacos :D ( And some pretty darn good ones at that!
T
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Offline muebe

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Re: Injection question
« Reply #2 on: January 25, 2014, 08:23:02 AM »
The mango juice might act similar to pineapple juice as a tenderizer. And of course the vinegar is a tenderizer also.

As Billy and Tim stated you will need to strain & thin it.

The way we figure out if things are good is by experimentation. So I say give it a try and post your results ;)
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Offline jboo70

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Re: Injection question
« Reply #3 on: January 25, 2014, 08:46:51 AM »
Keep the suggestions comming.  You have stirred my creative juices.  I think that I am going to thin it out with pineapple juice.  I will be doing pulled pork.  I'm going to do one fruity and the other savory.  I wish it was next week already.  If the two butts are frozen I think I better start to defrost them.  Then inject and fridge for a few days and then bbq

Offline smokeasaurus

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Re: Injection question
« Reply #4 on: January 25, 2014, 12:21:51 PM »
When I want to inject a pork butt with something on the sweet side, I use Kerns Mango or Apricot nectar.......
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Offline Pappymn

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Injection question
« Reply #5 on: January 25, 2014, 03:54:42 PM »
Jacquard?

Tee is using big words again ???
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Offline smokeasaurus

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Re: Injection question
« Reply #6 on: January 25, 2014, 04:32:23 PM »
Jacquard?

Tee is using big words again ???

Don't worry Pappy, he doesn't even know what those big words mean  ;) :D :D ;D ;D  (anything past three syllables is a big word for Old Smoke)  ;D
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Offline teesquare

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Re: Injection question
« Reply #7 on: January 25, 2014, 05:27:24 PM »
I misspelled it  - it is JACCARD...

http://www.jaccard.com/Meat-Maximizer-Meat-Tenderizer--45-Knife_p_16.html          ( insert bronx cheer ) :D

Er...jboo...if you are going to use any pineapple juice - then leave the butt in the fridge for a few hours or more - boils the pineapple juice first, the n chill it back down ( preferably to 40F per food safety guidelines...yada, yada...). That will neutralize the papain. Papain is found in Papaya and Pineapple and is an enzyme that breaks down proteins - i.e. muscle fibers....It could make your meat mushy - or "mealy".
« Last Edit: January 25, 2014, 05:34:20 PM by teesquare »
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Offline CDN Smoker

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Re: Injection question
« Reply #8 on: January 25, 2014, 05:38:32 PM »
I misspelled it  - it is JACCARD...

http://www.jaccard.com/Meat-Maximizer-Meat-Tenderizer--45-Knife_p_16.html          ( insert bronx cheer ) :

Does anyone use this device and does it really make a difference?
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Offline teesquare

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Re: Injection question
« Reply #9 on: January 25, 2014, 06:16:09 PM »
It does if you want faster penetration of marinades on thick cuts ( chucks, 2" porterhouse, etc...)

Now - if you have a vacuum tumbler AND a jaccard you can really move flavors thru heavy cuts of eat. I also use it on boneless chicken breasts before I brine or marinade them. I will hit the breast thighs and drums on turkeys, - and so on.
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Offline Pappymn

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Injection question
« Reply #10 on: January 25, 2014, 06:43:18 PM »
I just ordered one, cuz Tee said so. 

Also, they say it reduces shrinkage ???
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Offline teesquare

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Re: Injection question
« Reply #11 on: January 25, 2014, 07:00:17 PM »
I just ordered one, cuz Tee said so. 

Also, they say it reduces shrinkage ???
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CAREFUL!!!!!! NOT THAT SHRINKAGE....(If you try that pappy, you will be able to pee off of the back porch an sprinkle the whole yard......at the same time....) ;D ;D ;D
BBQ is neither verb or noun. It is an experience.
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Beer, Butter and Bacon make everything better.
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Offline smokeasaurus

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Re: Injection question
« Reply #12 on: January 25, 2014, 08:02:00 PM »
 :D :D :D :D
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Offline muebe

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Re: Injection question
« Reply #13 on: January 25, 2014, 10:57:17 PM »
I just ordered one, cuz Tee said so. 

Also, they say it reduces shrinkage ???
[/b][/i][/color]


CAREFUL!!!!!! NOT THAT SHRINKAGE....(If you try that pappy, you will be able to pee off of the back porch an sprinkle the whole yard......at the same time....) ;D ;D ;D

Tee not everyone pees off their back porch... Or hurdles smokers off them either  8)
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