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Justin, STPP is “Sodium Tri-Poly Phosphate “ it comes in many food grade forms. I’ve bought “450 Super Phos” from Butcher and Packer, “Cold Phosphate “ from Waltons Meats, the old “Ames Phos” but currently am using “PhosThis!” From Make it Meaty, which is the same formula as the old Ames Phos. My favorite to use is the 450 Super Phos from B&P. It seems to dissolve better than the rest.
This phosphate helps meat retain moisture and stay juicy when cooked. I generally apply to meat weight at .4 to .5%, however some injections like from PhosThis suggest 5-9g per pint of liquid which works fine in PP that doesn’t need much help. In that case I use 1/2Tbs of PhosThis per pint of injection which is about 7g. But when I do wild game or hams I use the .4-.5% to meat weight. It really ups the moisture retention in meats.
Thank you, first for me and I was blown away, but I had set the bar pretty low, lot of info on the interweb of folks ending up with dry a$$ Bison brisket
Very nice work on that brisket. I absolutely love bison. It can be tricky but an injection that includes STPP is a must for me. Just helps retain moisture. Man that cut shot made my mouth water. Excellent meat.
Eric, Thank you! I have never tried using STPP in an injection.... Interesting thought, this turned out very moist, not sure if I need to in the future.