kwas68
is one Smokin' Farker
I used a name-brand pork injection on a practice run this weekend and while I was happy with the moisture retention, I liked the taste of the Chris Lilly phosphate-free injection better. I thought that the pork almost tasted beefy.
Just wondering if any of you guys are whipping up your own injections using phosphates (Ames Phos)? I was thinking I might get the best of both worlds.
And if you are, how are the judges responding? Are judges now accustomed to the taste that commercial injections provide?
Just wondering if any of you guys are whipping up your own injections using phosphates (Ames Phos)? I was thinking I might get the best of both worlds.
And if you are, how are the judges responding? Are judges now accustomed to the taste that commercial injections provide?