schmitty28
Knows what a fatty is.
I have heard a lot about phosphates to help keep moisture in brisket is it used on pork shoulder or butts? and if so what is it? where do you get it? how much? and what kind? thanks
this may be a stoopud question with a lot of people using them, but do they really work and is there a down side to it? or a way to do it wrong and mess up your Q
Does anybody have a good ratio of how much phosphate per 2 cups of injection?
Use 1/4 cup for every 2 cups of water.
this may be a stoopud question with a lot of people using them, but do they really work and is there a down side to it? or a way to do it wrong and mess up your Q
I've heard using too much can make meat have a bouncy/chewy feel. I hope it's not true, just throwing that out there.
These are the discussions I love to read. Great knowledge from good folks.
Now a question. What is the shelf life of phosphates? I have a bag of Amesphos that is well over 3 years old. Is it still useable??
I've heard using too much can make meat have a bouncy/chewy feel. I hope it's not true, just throwing that out there.
I am by far NOT the expert here but think of phosphates as Gatorade we all drink. Gatorade helps to replace the good stuff we loose during sports, work or what ever.... So intern phosphates help retain the moisture in the meat during the cooking process before it is lost... In the end more moist with less moister loss as a minimum... some say but all cooks do not agree.
Kinda like Gatorade for BBQ....