Pork injection

[lemans]

So I smoked a butt today. Injected with Apple juice and apple cider vinager . It was rubbed with mustar and then jeff so rub. When I pulled it and tasted it it still needed salt.. Does anyone put salut in their injection?

 

[daveomak]

When I make hams, I inject everything into the meat for a finished ham.... salt 2%, sugar 1%, cure #1 0.24%... mix that up in 10% weight of the meat water and inject it all into the meat....

 

[bdskelly]

For Butts I use Butcher BBQ Pork Injection. They always turn out pretty good with no extra salt needed. 

 

[lemans]

Ok Dave in laymans terms.. A 8 lb butt needs.....

 

[daveomak]

8# butt needs..... 8# x 454 = 3632 grams

3632 x 0.02 = 72 grams salt

3632 x 0.01 = 36 grams sugar

3632 x 0.0024 = 8.7 grams cure #1

injecting liquid... 3632 x 0.1 = 363 grams or 363 mls water.. (10%)

If you want to add spices, you can warm the spices gently in a frying pan to release the oils then add those to water and simmer... remove the spices, after the water cools, using a couple layers of cheese cloth, so your needle doesn't plug... then add additional water, if needed, to make back up to 10% weight of the meat... add the sugar, salt and cure and stir to dissolve.... then inject (5-10 mls at each injection) to thoroughly get into all the meat ... about every 1 1/2" around the meat.... be sure to get the bones and joints... Rest in the refer for about 6 days then smoke and cook.... If you don't use cure, you can cook in 24 hours... the time is for the ingredients to get absorbed in somewhat equilibrium state... longer than 24 hours is OK too....

The 6 days is for the cure to work and get evenly distributed throughout the meat...

You can get syringes at your local feed store for about $2... get the biggest needle I think a #14 or #16 OR use the syringe that comes with

SYRINGES 2.jpg

• daveomak
• Nov 28, 2015

That is the syringe and needle I've been using.....

 

[lemans]

Thank you Dave

 

[daveomak]

Any questions ? Don't hesitate to ask... Dave