Can you really inject more than 10 % into poultry or other whole meat?

[BC Buck]

Most my injection recipes call for 10% meat weight. I have never been able to fully inject that much without some seeping back out of meat. Reason I ask is because recipes call for precision weight measurements in grams. I was thinking of converting to measurement's to make in 1 cup recipes and injecting till meat holds no more to simplify process. What's your thoughts?

 

[PolishDeli]

Your observations are consistent with mine.
I've done essentially what you are proposing: weigh the meat, then inject as much as possible. When I did this, the meat weight gain was about 10%.

Stick with grams though. That'll keep the realative amounts your ingredients consistent.