Injecting Pork Butt

[smokininidaho]

Got a new injector and want to inject a pork butt this weekend. Anyone have a good recipe or what you use to inject your butt?

 

[gburg tyrell]

I like to use Cherry Dr Pepper, ACV, and hot honey for mine. Little sweet and a little heat just the way i like it

 

[chilerelleno]

Homemade Cajun Apple Butter

https://www.smokingmeatforums.com/threads/homemade-cajun-apple-butter-injection-marinade.280132/

 

[xray]

I’ve had tasty results with the cherry Dr. Pepper.

 

[daveomak]

If you are going to inject salt in any of that stuff... Weigh out 1.75% salt, based on the weight of the butt, dissolve the salt in the injectable stuff... I would inject 10% the weight of the butt in injectables..

 

[WaterRat]

I've used Chris Lilly's injection with tasty success:
3/4 C apple juice (this time of year I'd use fresh cider instead)
1/2 C water
1/2 C brown sugar
1/4 C kosher salt
2 TBSP Woosie sauce

 

[JC in GB]

Very good advice being presented here. I have that same style of injector. I use it all the time.

JC

 

[BrianGSDTexoma]

Pop's brine and cure for week for killer ham!

 

[daveomak]

Pop's brine and cure for week for killer ham!

Cure for a week is not adequate.... Here is what Pops noted.....


pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member
Fort Worth, Tx.
Mike Bolack said: ↑

Okay, new to this... so whats the worst case senario if my fresh ham only sits in a brine for 5 or 6 days?
Well, first let's check out what prep you've done.

Is it a fresh ham or fresh front arm shoulder?

Either way, if it is bone-in, you need to inject it with the curing brine first, then put it in the brine and hold it down with a weight (I use a half-filled ziploc of water).

For a front arm shoulder, minimum brining time would be 10 days.

For a fresh ham, minimum brining time would be 14 days.

If only 5 days, esp. with no injection, you risk the cure not reaching the inner parts of the product and it would be like fresh pork inside:

• 

If this happens, no curing would be present and the inner pork would spoil after 4-5 days, risking a health hazard.

Not worth it nor the ER bills.

 

[BrianGSDTexoma]

Cure for a week is not adequate.... Here is what Pops noted.....


pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member
Fort Worth, Tx.
Mike Bolack said: ↑

Okay, new to this... so whats the worst case senario if my fresh ham only sits in a brine for 5 or 6 days?
Well, first let's check out what prep you've done.

Is it a fresh ham or fresh front arm shoulder?

Either way, if it is bone-in, you need to inject it with the curing brine first, then put it in the brine and hold it down with a weight (I use a half-filled ziploc of water).

For a front arm shoulder, minimum brining time would be 10 days.

For a fresh ham, minimum brining time would be 14 days.

If only 5 days, esp. with no injection, you risk the cure not reaching the inner parts of the product and it would be like fresh pork inside:

• 

If this happens, no curing would be present and the inner pork would spoil after 4-5 days, risking a health hazard.

Not worth it nor the ER bills.

Looks like he taking about brine with no inject. I done several pork butts now. Inject the heck out of it and sit in brine for week, smoke at 250 until 160 internal. They turn out great.

 

[chopsaw]

Like Dave said 1 week is not long enough . Pop's is talking about an injected bone in fresh ham , or front leg in the comment from Pop's that he re posted .
He also says " 10 day minimum " for a shoulder .

 

[BrianGSDTexoma]

Like Dave said 1 week is not long enough . Pop's is talking about an injected bone in fresh ham , or front leg in the comment from Pop's that he re posted .
He also says " 10 day minimum " for a shoulder .

Not trying to be smart but if it has spoiled after 5 days wont it still be spoiled after 10?

 

[potsieko]

Not trying to be smart but if it has spoiled after 5 days wont it still be spoiled after 10?

I think they are referring to brining/curing for 10 days, then 5 days AFTER removing from the brine - it would spoil.

 

[daveomak]

If it spoiled at 5 days, your refer is too warm.... check it and set the thermostat for 36-38F...

 

[BrianGSDTexoma]

Just trying to understand. I can see a problem if you where cold smoking or like you say not cooking right away. I have done several in 7 days and all ways completely cured but I do inject very good. If really a health hazard I will give couple extra days in future. Anyway this really does make a tasty ham. Cant get myself t do pull pork anymore.

 

[chilerelleno]

Brian,
this is what it boils down to, YOU can do whatever you want.
But you can't give bad advice to others that could potentially result in illness or death.

Your first suggestion was exactly that, potentially harmful.
"... cure for a week..."
It was corrected with the proper information on Curing from a well respected source.

Stop trying to argue your method is okay, it's not, it's Russian Roulette with possible food poisoning.

I wish the Mods would remove everything from your first reply and down.
Get smokininidaho 's thread cleaned up and back on track.
The man wanted recommendations for tasty injectable marinades/brines for this weekend's cook.

 

[daveomak]

Looks like he taking about brine with no inject. I done several pork butts now. Inject the heck out of it and sit in brine for week, smoke at 250 until 160 internal. They turn out great.

View attachment 408098

Either way, if it is bone-in, you need to inject it with the curing brine first, then put it in the brine and hold it down with a weight (I use a half-filled ziploc of water).

Looks like you didn't read what Pops wrote ...

 

[chopsaw]

I wish the Mods would remove everything from your first reply and down.
Get smokininidaho 's thread cleaned up and back on track.
The man wanted recommendations for tasty injectable marinades/brines for this weekend's cook.

Well said . Completely agree .

 

[smokininidaho]

Lot's of good stuff here. Not looking to brine or cure, just a simple recipe to inject into the butt before placing in the smoker. There's a couple good ideas and recipes above that sound great.

 

[chilerelleno]

smokininidaho
Don't overlook a simple brine for adding significant flavor and juiciness to a Butt.
A little salt and sugar goes a long way.

Most any of the Tony C's injectable marinades are great, inexpensive and readily available.