I have a product question for you guy's and gal's about Kosmos pork injection.

[forktender]

Hopefully others chime in to confirm but don't think phosphate is the doing that and bet another ingredient is at play. Xanthan gum is well known emulsifier and is listed in Kosmos. I have never used anything but my own injections and do not use any emulsifiers and no fat globs.

I've used two brands of phos in the past and they both did the same thing.
I'm all ears, though, I love learning things on this site.

 

[thirdeye]

The phos, binds the fat, so it doesn't run out of the meat, which is why phos. Injected meat don't reduce as much in size. It's not really globby fat, it's more like a coating of congealed fat that clings to the meat, it's great when it's reheated but not very appetizing when it's cold. When I inject, I normally inject consume', broth or fruit juices. I've tried Butches block Phos. a few times, but really dislike the texture due to the clingy fat that it leaves on the meat and anything that touches it once it cools.

Hopefully others chime in to confirm but don't think phosphate is the doing that and bet another ingredient is at play. Xanthan gum is well known emulsifier and is listed in Kosmos. I have never used anything but my own injections and do not use any emulsifiers and no fat globs.

I've noticed a difference in the 'meat jelly' that forms in the container after chilling phosphate injected BBQ meats, but I do a gentle warming when eating leftovers.... so it goes away. Where I can actually see evidence of phosphate use is in my DaveOmak ham, not so much on the meat (although it's a little wetter) but in the pan after I warm up some slices. All I'm doing is heating, not frying. There is a light fatty residue in the pan and I see it with both shoulder hams and loin hams (so both fattier and leaner meats. I only use AmesPhos in my homemade injections. When I made my very first DaveOmak injected loin, I had a Buckboarded loin in the freezer and I did a side-by-side taste test. The skillet I used for the injected loin had the residue, the other one did not. This probably doesn't show my exact point, other than to show a moister loin with phosphate injection, this is the rib end so it's fattier.


Slightly off topic, but have either of you bought 'wet' scallops? These are the ones that are 'dipped' in a phosphate solution. If you do a pan sear.... all of a sudden they all release the stored liquid, and it's almost impossible to cook it down enough to sear. Most scallops are natural, but the 'wet' ones are out there.

 

[chopsaw]

I like eating cold BBQ leftovers, and the phosphates leave the fat globs in the meat.

I've had the same thing with cold phosphate injected meats . You can get the same from store bought hams and lunch meats .
Gels up in seems between muscle groups in larger cut or air pockets in chubs of sausage or formed loafs .
I agree not real pleasant .

Like this . You can see some on the board and in the needle lines . Injection liquid gelled up .

 

[forktender]

I've had the same thing with cold phosphate injected meats . You can get the same from store bought hams and lunch meats .
Gels up in seems between muscle groups in larger cut or air pockets in chubs of sausage or formed loafs .
I agree not real pleasant .

Like this . You can see some on the board and in the needle lines . Injection liquid gelled up .
View attachment 507468

Pretty much, but on the loose grain of pulled pork or brisket, it coats each strand of meat in a clumpy goo. LOL.

 

[forktender]

I've noticed a difference in the 'meat jelly' that forms in the container after chilling phosphate injected BBQ meats, but I do a gentle warming when eating leftovers.... so it goes away. Where I can actually see evidence of phosphate use is in my DaveOmak ham, not so much on the meat (although it's a little wetter) but in the pan after I warm up some slices. All I'm doing is heating, not frying. There is a light fatty residue in the pan and I see it with both shoulder hams and loin hams (so both fattier and leaner meats. I only use AmesPhos in my homemade injections. When I made my very first DaveOmak injected loin, I had a Buckboarded loin in the freezer and I did a side-by-side taste test. The skillet I used for the injected loin had the residue, the other one did not. This probably doesn't show my exact point, other than to show a moister loin with phosphate injection, this is the rib end so it's fattier.
View attachment 507464

Slightly off topic, but have either of you bought 'wet' scallops? These are the ones that are 'dipped' in a phosphate solution. If you do a pan sear.... all of a sudden they all release the stored liquid, and it's almost impossible to cook it down enough to sear. Most scallops are natural, but the 'wet' ones are out there.

Once, and I won't buy them again just for that reason.
I love a golden brown sear on those buggers, almost a crispy outter shell......almost!!!

 

[zwiller]

Just looked and xanthan gum in Butcher's injection too. I will look for this effect but admit I don't notice it. Good info guys!

We LOVE scallops and failed for years until I tried something I learned here: pellicle. Gives a total restaurant sear. I dry brine in a light tex mex rub, fan dry until exterior glazed over (10-15m), and sear outside on gas side burner using whirl/butter flavored oil.

 

[forktender]

Well, I injected 2 out of the 4 butts with the Kosmos pork injection diluted in apple juice last night.
This morning I tossed all 4 of them onto the Camp Chef with Pecan Lumberjack pellets I decided to use the C.C. because my back is killing me, and I'm feeling lazy. LOL

Anyhow, I got the same greasy feeling on my hands from the Kosmos injected butt's as I did from the Butcher's block Phosp's injection. I'm glad I only injected 2 of them.

So far the two of them are at 130* and the other two are at 110* I'm not sure if I'll wrap them or not, it depends on how they look when they reach 160*. I used Kosmos Dirty bird hot and some Killer Bee rub on them for the hint of sweet that most people like on their BBQ pork. Depending on how I feel, I might make up a finishing sauce. If not I'll just dilute a little sugar into my pepper vinegar for people to use, and I have a local sauce (Kinder's) for them to use as well on the pulled pork sandwiches as well as Mom's coleslaw.


Here are the butt's when they went on the Camp Chef this morning.

I adjusted them, so they weren't touching after the picture was taken.
I forgot to add that I grabbed boneless butts because that was all Costco had at the time.
I guess we'll see how they turn out in a few hours.

Thanks for watching and for the help with the injection. (I'm not an injection guy normally).
Dan.

 

[thirdeye]

Looks like a good start in the color department.

 

[TNJAKE]

I'd hit it

 

[browneyesvictim]

Oh yeah.. looking good!

 

[forktender]

They are between 155* & 148*.

So far everything is going as planned. I just got done shuffling them around to the hot spot of my cooker and hit them for the first time today with a mist, (I can't stand the word spritz )of 50/50 A.C vinegar and distilled H2o. I am waiting for the stall now. So far I'm happy with the color, so I may not wrap, I normally don't wrap butt's. But I really don't know how my pellet cooker acts with 4 butt's on it, so far it's running great at 275*.

The 2 in front are the 2 I injected with the Kosmos pork injection.

 

[TNJAKE]

They are between 155* & 148*.

So far everything is going as planned. I just got done shuffling them around to the hot spot of my cooker and hit them for the first time today with a mist, (I can't stand the word spritz )of 50/50 A.C vinegar and distilled H2o. I am waiting for the stall now. So far I'm happy with the color, so I may not wrap, I normally don't wrap butt's. But I really don't know how my pellet cooker acts with 4 butt's on it, so far it's running great at 275*.View attachment 507654
The 2 in front are the 2 I injected with the Kosmos pork injection.

Watch out boys we got ourselves a mister!

 

[thirdeye]

I call it spraying.....

16 ounce bottle, NAPA Auto, $3.99, best spray bottle I've ever used.

 

[chopsaw]

They all look good .

we got ourselves a mister!

Pumped and rinsed .

 

[forktender]

I much prefer Blown and Injected 5.9 sec in the 1/4 mile ain't bad at all.

 

[forktender]

Cleaned up the pork, I'll shred it after I reheat it tomorrow and add the finshing sauce

I won't be using the Kosmos pork injection anytime soon.
To me it masks the natural pork flavor and adds that greasy feel to the cooled meat. I'm just not a fan of most injections. I'll see which one everyone else's prefers this afternoon.
I have almost a Quart of defatted pork juice to add back before reheating it.

Thanks for all of the help and feed back
Dan

 

[thirdeye]

Cleaned up the pork, I'll shred it after I reheat it tomorrow and add the finshing sauce
View attachment 507682View attachment 507683

I won't be using the Kosmos pork injection anytime soon.
To me it masks the natural pork flavor and adds that greasy feel to the cooled meat. I'm just not a fan of most injections. I'll see which one everyone else's prefers this afternoon.
I have almost a Quart of defatted pork juice to add back before reheating it.

Thanks for all of the help and feed back
Dan

Now that is how to de-construct a pork butt.

Try to be unbiased and objective when soliciting comments from your guests, a lot of people like a different flavor profile than what the pitmaster likes. And oftentimes the pitmaster his or her worst critic..... people that eat pulled pork two or three times a year don't notice little flaws. On the other side of the coin, people are generally very polite, and when they say something like "It's good", or "I like it", I will come back with, "Great, what's good (or what do you like about it)". Or I'll ask something specific like "was it too salty, or too sweet?".

 

[forktender]

I didn't say anything about the injection, all I said was I used two different rubs and to taste them both before making your sandwich. The non injection tray was empty at the end of the meal and the injected tray was 3/4 full.
I didn't even tell my wife or dad which was which until after the meal. I guess none of us will ever make as a comp judge if Kosmos truely does win with his injection mix. I forgot the finishing sauce at home so this was plan old pulled pork with the defatted juice added back to it before I reheated it. It will be fine smothered in enchilada sauce. But from now on its no injection for me.

Im not trying to talk anyone out of using his injection, it's just not for me.

Dan