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Discussion in 'Blowing Smoke Around the Smoker.' started by cheech, Jan 6, 2006.
Is there a rule to follow as to when to inject meat or when not to?
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.
Ok thanks, was not sure but know I think I have a better idea
And, that better idea is...? Inquiring minds want to know!
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.