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Okie Sawbones · 09-17-2013, 03:00 PM

I agree with RobKC. I have a tried and true pork injection. Converting the proportions used in the Lilly recipe to mine, the salt is 40% more than I use, plus the salt in the Worcestershire sauce would push it to near 50% more salt. FWIW.

09-17-2013, 03:00 PM	#7
Okie Sawbones Banned Join Date: 09-03-13 Location: Edgewood, TX	I agree with RobKC. I have a tried and true pork injection. Converting the proportions used in the Lilly recipe to mine, the salt is 40% more than I use, plus the salt in the Worcestershire sauce would push it to near 50% more salt. FWIW. __________________ My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22", Lynx 36" SS Grill PNWBA - CBJ, KCBS - CBJ DAV, VFW Cooking BBQ since 1971, seriously cooking BBQ since 1996, when I read Smoke and Spice.