Injection

[Karon Adams]

So, I have been preaching about my caramel. CandySueQ tried using it as part of her sauce. It will be interesting to see if she continues and how it does at competitions.

I love the stuff and use it everywhere. the one thing I do not do is injections but I know that competitors do. So, I'm asking Candy and other competitors, have you ever tried injecting gelatin? Have you considered injecting flavored gelatin? I wonder how a butt would come out with caramel and gelatin dissolved into the injection?

If anyone would be interested in trying it and letting me know, I'd love to hear from you. Since I don't inject, it would not do much good for me to try it since I have no frame of reference.

[CandySueQ]

I'm game to give this a try. My pork injection of choice is Cajun Injector Creole Butter and Martinelli apple juice (brand does matter!). I think the pork goodness would have to be finer to go through a needle and to immerse into the meat. A whir in the blender ought to do it. Let you know.

[CandySueQ]

I hate cooking something that I can't eat! I had two left over chicken breasts from Saturday and it gives me the MSG Choke. I am going to make some chicken caramel and see about using that instead of the chemical stuff. I'm thinking that with some homemade chicken broth will be a fine chicken fortifier. And I should be able to enjoy my chicken afterwards.

I've not used my pork caramel yet so I'll try the above next contest (2 weeks in Langley, OK). I didn't inject last contest because I used Smithfield extra tender butts and they are already pumped.

[Karon Adams]

I understand the 'nothing is small enough but salt, but, obviously competition cooks use more than just salt in their injections. if that lends anything, stands to reason this should, too.