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Question re: Mixon recipe

post #1 of 7
Thread Starter 
I was reading the book: Peace, Love and Barbeque by Mike Mills. In there he had a recipe by Myron Mixon called "Myron's Grand World Champion Peach Injection". An injection for pork butt. In the marinate he added Morton Tender Quick. Question: I thought Tender Quick was a curing salt. Anyone else inject directly into a port butt prior to smoking? Seems strange to me. But then again, I am not Myron Mixon. Just sayin'smile.gif
post #2 of 7
Never injected with TQ but if it isn't a lot of it I don't see how it could hurt.
post #3 of 7
I thought I heard a few guys injecting cure into their meat but that was on a piece of meat they were trying to cure not a pork butt???? Who knows there must be some reason behind it.
post #4 of 7
Thread Starter 
Well, tender quick says it can be used interchangeably with salt; but I just don't think I need a preservative (sodium nitrite and sodium nitrate) roaming around my butt...........or in my pork. LOL Also has polypropol or something like that. I'm just not going to do it. Thanks for the replies.
post #5 of 7
Thread Starter 
Saw this on another thread:

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Join Date: Apr 2007
Location: Hell, Michigan
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If your going to smoke any meat at a low temp that will keep the meat in the temp danger zone(40o - 140o) for any length of time(typically 4 hours or more)then you need to cure the meat first. Following the instructions on the Tenderquick package will achive the needed result. The curing process also gives meat the redish color when brought up to temp(typically 152o).

Please forgive me Icruzen for stealing your post.

I wonder if this is why he was adding TQ. Maybe a longer smoke, lower temp? He also injected a Peach nectar. Don't know. I will be pondering this for awhile.
post #6 of 7
I like the idea of the peach nectar. I haven't heard of the preservatives before.
post #7 of 7
Thread Starter 
Oh you got your Caveman! Congratulations. Yeah. I am brewing up a recipe now with base as peach nectar, a few spices, a little, a little that. I'll let cha know when I can get to the smoker, which is not this weeks end unfortunately.
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