Greetings,
I'm new here and have a question. I'm smoking about six 5lb. pork shoulders on my WSM 22" this weekend and was initially going to brine them but today I bought a meat injector and think I'm going to use that method instead. I've seen products like FAB P which seem popular among both home and competition cooks but I'm not too keen about using MSG.
Has anyone here had success creating their own injection liquid for pork? I've seen people reference injecting everything from apple cider vinegar, apple juice, butter, diluted rubs, etc, etc but I'm worried some of these things may overpower the natural flavor of the pork. Would simply injecting a solution of water and salt be sufficient? Maybe a touch of garlic powder added to the solution?
Any advice on what creates an ideal injector solution for pork with just the right level of salt and tenderness -- without creating an overpowering flavor profile (ie tons of spices) -- would be much appreciated.
Thanks in advance
I'm new here and have a question. I'm smoking about six 5lb. pork shoulders on my WSM 22" this weekend and was initially going to brine them but today I bought a meat injector and think I'm going to use that method instead. I've seen products like FAB P which seem popular among both home and competition cooks but I'm not too keen about using MSG.
Has anyone here had success creating their own injection liquid for pork? I've seen people reference injecting everything from apple cider vinegar, apple juice, butter, diluted rubs, etc, etc but I'm worried some of these things may overpower the natural flavor of the pork. Would simply injecting a solution of water and salt be sufficient? Maybe a touch of garlic powder added to the solution?
Any advice on what creates an ideal injector solution for pork with just the right level of salt and tenderness -- without creating an overpowering flavor profile (ie tons of spices) -- would be much appreciated.
Thanks in advance
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