Phosphates

YokeUp · Apr 12, 2011

OK, rookie cook here again.... and I keep hearing about Phosphates...I did a little research and using some in brine and injection "looks" like a good idea... so tell me cooks, how much do I use, how do I use it... etc...

of course the game plan will be to experiment with both injections and brines.... but any head start you guys can give me would be great.

thanks...jeff:thumb:

Ryan Chester · Apr 12, 2011

Begin and end with Kosmos who is a fellow Brethren. You can get his combo pack of soaks and injections at www.kosmosq.com.

Super good stuff!

monty3777 · Apr 12, 2011

Kosmo Q is great, so is Butchers. Both are Brethren and you can't go wrong with either.

Kosmo's Q · Apr 12, 2011

Yokeup, pm me and I'll give you my cell number. I'll help you out in any way that I can.

Kosmo

Smoke'n Ice · Apr 12, 2011

Typically .3 to .5 percent of product weight (brisket, chicken, pork) is recommended in the injection/brine/marinade solution. The ingredient store has a good write up on this under the product amesphos. An example would be slightly less than an ounce desolved in some solution for a 10 pound pork butt.

One interesting thing about these types of products is research has shown they are most effective when used and maintained below 40 degree F.

Phosphates

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