Hi, I'm not talking turkey. I just bought an injector for a brisket and it came with a jar of Creole Butter liquid. I was reading a post about a pork shoulder that had dried out, that wasn't wrapped. I've also, obviously, read about adding liquids to a wrap before faux cambro and the pros and cons.
One of my thoughts tonight was why not inject pork? I can prepare by making pork stock (usually hard to find). But wait... why not inject EVERYTHING!
What are the inject fluids / meat pairings that are particularly good, and more so which are absolute no-no's? Are there meats and cuts that should never be injected? Will my sausage explode?
I gotta know...
One of my thoughts tonight was why not inject pork? I can prepare by making pork stock (usually hard to find). But wait... why not inject EVERYTHING!
What are the inject fluids / meat pairings that are particularly good, and more so which are absolute no-no's? Are there meats and cuts that should never be injected? Will my sausage explode?
I gotta know...
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