Thread: Prepping pork
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Old 03-15-2013, 11:42 AM   #18
On the road to being a farker
Join Date: 09-05-11
Location: Wapello, Iowa

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

I've heard of a few restaurants that inject to add colume to the meat.
Anyone know if this is true. If I inject my butts, will it add volume and retain volume to the final product?

Also If you are a one or two man crew, it is easy to get busy, and get some of the butts overdone. I can see where injecting might give you a little cushion to that time frame.
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