To inject or not to inject that is the question

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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.
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. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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