Ok for a pork injection use a 2-3% solution. 2 gms salt per 100 cc =2% sol
Chris Lilly's Recipe calls for 1 1/4 cup of liquid a little less than 300 cc. So you need 6 gms of salt for a 2% solution or a little more than a teaspoonful. You can always add a little more salt after the cook to the pulled product. Chris Lilly's recipe has 16 times the amount of salt as does a 2% solution but his recipe is for competition judging and for one knockout bite. Also you may get differences if you inject in the spaces between the muscle groups as opposed to infiltrating the muscle itself. The difference in a subcutaneous injection and a intramuscular injection.
Last edited by QDoc; 09-06-2013 at 04:02 PM..