Pork Injection

[SmokinEdge]

Maybe in moderation. I am not a fan of vinegar-based ENC bbq. I can live with not injecting big cuts

No problem with that either. Lots of fantastic bbq is made Injection free.

 

[thirdeye]

Another thing I’ve noticed with PhosThis is that if you don’t agitate the water while adding and continue to stir then this product will want to clump, if that happens it’s impossible to dissolve the clumps.

For optimal dissolution slightly warmer water works well. I use a shaker bottle, and shake about two minutes. This seems really long, but it's two minutes.

All kinds of meats are injected or “enhanced “ at the grocery store (1). that means injected. Nobody getting sick from it. Probably 50% of the whole hog cooks out there are injected maybe more. (2) Nobody getting sick from a pig picking either. No worries.

(1) Yes, and we have no control over the substances in commercial enhancements. Years ago, the branding like 'Always Tender' or 'Moist & Tender' were dead giveaways.

(2) Many competition cooks inject everything they can, and I use several commercial products for backyard cooking. However..., I start with about 20% of the recommended mixing ratio, and adjust up or down from there.

For a fun experiment, buy a syringe and small needle at your local farm & ranch store and shoot some ribs with your injection. (if you have a Spit Jack, the smaller needles have a Luer connection and will work).