- Jul 22, 2015
- 47
- 22
I'm planning on taking a pork loin, cure and smoke it for lunch meat. I'm looking at one of Len Poli's recipes which calls for injections, new ground for me. I'm also planning on using a regular 16g needle with a 20cc syringe, I know it's not a regular type of needle for this purpose, any problems using this type of needle? Can anyone give me any tips on injecting meat, how much, how far apart, any signs from the meat when it has enough, etc? Also if anyone has a recipe suggestion they wouldn't mind sharing that would be great! Thanks,
Alan
Alan