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Old 12-18-2012, 10:04 PM   #2
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA

I think that should be at or BELOW 140 degrees if anything. If your injection liquid is cold and you go right back into the fridge, then I don't think you'll have any problems with 12 hours. Many competition cooks get there meat inspected as soon as they arrive at a contest and immediately inject their butts so that they can marinate for as long as possible before cooking.
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