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To inject or not to inject that is the question

cheech

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

Dutch

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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.
 

cheech

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Ok thanks, was not sure but know I think I have a better idea
 

pops6927

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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.
 

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