Thread: Prepping pork
View Single Post
Old 03-15-2013, 06:13 AM   #17
Knows what a fatty is.
Join Date: 10-28-12
Location: BBQn in NW, Pa. cuz a brothers gotta eat.

Originally Posted by luke duke View Post
My thoughts as well. There's a reason that restaurants don't really trim or inject.

Please tell me that you aren't using a syringe injector. If you are, you need to get/make one of these pronto
Luke Duke, great job on the homemade super injector. Could you please post where you get all your parts at, and how its put together. Thanks
Cooknhogz is offline   Reply With Quote