1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

To inject or not to inject that is the question

Discussion in 'Blowing Smoke Around the Smoker.' started by cheech, Jan 6, 2006.

  1. cheech

    cheech Master of the Pit OTBS Member

    Is there a rule to follow as to when to inject meat or when not to?
     
  2. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    I think it's basically a personal preference. Some choose to inject others chose to brine. Injecting is done for any number of reasons-mainly though for flavoring.
     
  3. cheech

    cheech Master of the Pit OTBS Member

    Ok thanks, was not sure but know I think I have a better idea
     
  4. Jim McDonald

    Jim McDonald Newbie

    And, that better idea is...? Inquiring minds want to know!
     
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    For Curing purposes, you should inject curing brine into meats greater than 2" thick so it is curing from the inside-out and the outside in; otherwise you risk 1) the curing never reaching the center of the product, and 2) the uncured innermost part of the meat spoiling before it can be cured.