Can't say for sure.....I'm sure many have violated the rule....I don't wanna be the first to find out, especially if I'm serving this out to guests and not just eating myself.
I'm not paranoid about bacteria. Is it a genuine concern or just the cautious approach (i.e has anyone on the forums EVER got sick from injecting meat before internal temps hit 140?).
This is a genuine concern. A lot of bacteria that can cause food borne illness lives on the surface of the meat. When you inject it you shove that bacteria into the middle. Under normal circumstances when you don't inject that bacteria is killed quickly because the surface gets up to temp in a matter of minutes. The interior can take hours to get to temp so if you injected that bacteria is sitting in there multiplying and if it is a heat resistant strain than it could survive the cooking process (at least that is my understanding on the topic).
I'm not paranoid about bacteria. Is it a genuine concern or just the cautious approach (i.e has anyone on the forums EVER got sick from injecting meat before internal temps hit 140?).
Chris Lilly's Six-Time World Championship Pork Shoulder Injection | |
3/4 cup apple juice 1/2 cup water 1/2 cup white sugar | 1/4 cup table salt 2 Tablespoons Worcestershire Sauce |
Combine all ingredients and stir until sugar and salt are dissolved. |
40 to 140 in 4 hours or less. I may go out on a limb here and I'm not knocking anyone elses way of doing PP. But I don't think injection is needed with Pork Shoulder. There is a ton of moisture in there built in, all you have to do is cook to the right internal temp low and slow. I have never ever had a dry Butt. Now, I like to inject small chuck roasts with Creole Butter. I just love that flavor with the Beefyness of A smoked Chucky. But that's just me. I do use a finishing sauce at the end and also reserve the drippings and add them back in after defatting it.
4 / 140 rule being 4 hours or 140F internal?