New to injection

[Pit pixie]

Wow, I may have to look into using it in my cooking. I always love discovering new stuff.

Never tried marmite but my wife bought a jar for a work food day so at least I have some to experiment with.

JC

Give it ago, the worst that can happen is you not like it. In which case you never do that recipe again.

 

[Pit pixie]

There is my mix into the fridge she goes until the morning

 

[Pit pixie]

i have found this what do you think?https://www.thespruceeats.com/easy-pork-injection-marinade-335271

 

[JC in GB]

i have found this what do you think?https://www.thespruceeats.com/easy-pork-injection-marinade-335271

I have used recipes off that site before. They are usually very good. I would likely omit or sub out the maple syrup, as a personal preference, but that really looks like it would provide a really tasty pork shoulder. I may save that recipe and use it myself.

JC

 

[Brokenhandle]

I've never heard of marmite before... but I did realize if you only used 100 ml of red wine for your injection then you still have 650 ml to drink!
Look forward to your thread!

Ryan

 

[zwiller]

All depends on how much you're using but be careful with both the Marmite and beef broth. Might get too salty. Honestly, I bet Marmite alone in some water would be fantastic. It takes some experience to dial an injection. Tastewise it should be salty like strong broth but not inedible salty. Take it easy on acidic stuff like the wine. Aim for a pattern of 4-5cm injection sites and wait a few seconds before removing the needle or it will squirt out at you. Also try and inject a day before and let it work it's magic and distribute throughout the meat. Lastly, injecting gives you a little insurance but you still gotta nail when to pull it, probe all over and make sure it's ready.

 

[Pit pixie]

New thread with INJECTION photos in my thread called big birthday smoke....come check it out.....I post as the cook goes