To inject or not to inject that is the question

[cheech]

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

 

[Dutch]

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]

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

 

[Jim McDonald]

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

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

 

[pops6927]

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.