Injection Recipe for Pork

J

Jim Morrison

Guest
I just bought a Cajun Injector and I'm dying to use it on some pork. I'm having a hard time finding a interesting injection recipe. I found one on Amazing Ribs, that's all so far. Any help out there? Thanks!:clap:
 
Chris Lilly's is pretty good.

¾ cup apple—juice
½ cup water
½ cup sugar
2 tbsp kosher salt
2 tbsp Worcestershire sauce
 
Let me be the first to say Chris Lily's with half the salt, or use kosher salt.




***on edit***

OK - maybe the second. :laugh:
 
Boshizzle said:
Chris Lilly's is pretty good.

¾ cup apple—juice
½ cup water
½ cup sugar
2 tbsp kosher salt
2 tbsp Worcestershire sauce
Click to expand...

The recipe i have for Chris Lilly's has 1/4 cup of salt. I printed it out from here. I should get the book to see what is correct. Maybe you have cut the salt back already?

A lot of people say it is too salty. I've done it with 1/4c of kosher salt and didnt find it too salty and everyone i serve to is lining up for seconds and thrids. I'm not sure if it is people using table salt or how they inject. I found it really impressed people. Most of the time i try and cut the salt and sugar in half, just because. It is almost equally good. I often also increase the water to 3/4 just to give me a little more, because i always seem go not have enough. But original chris lilly when i'm trying to impress. :wink: And when it is just me it is 1/4c sugar and 1/8c salt.

also, it must be heated up to get all the salt and sugar dissolved and then cooled. Maybe the too salty crowd isn't getting the salt fully dissolved and injecting clumps of salt?? I dont know.

Good simple recipe to start with and then make it your own.

Sent from my DROID2 GLOBAL using Tapatalk 2
 
Yep, that recipe is the "reduced sodium" version.
 
Would you bother injecting if you brine the pork roast? I am going to brine a pork roast but wondering if injecting would help?
 
tatonka3a2 said:
Would you bother injecting if you brine the pork roast? I am going to brine a pork roast but wondering if injecting would help?
Click to expand...
Don't waste your time there is no benefit pork butts are full of both flavor and moisture. The only reason to inject or brine a pork but is if you want it to taste like sardines instead of sweet swine.
 
At the end of the video Mike gives out the best injection recipe I've ever had.

[ame="http://www.youtube.com/watch?v=RqxwHm6eSHI"]Mike Mixon does a Box Prep in the Exhibition Kitchen - YouTube[/ame]
 
Many people (many of whom compete) inject and use their own variation off of Chris Lilly's recipe. Mine as well. As the dog from Tx said above, you dont have to inject.
However, I do and I'm happy with the results. For what it's worth, my BBQ now is just
as good cold as it his hot, and that has a lot to do with getting the flavors down in the
meat, and the right flavors so that it's just that good cold...

Many just go with apple juice, worchestershire sauce (not so much it overwhelms), and some of their rub. The rub itself usually brings in enough salt...
 
I've used Big Bob Gibson's restaurant "sauce" as an injection and it's pretty darn good too. Since it's pure vinegar and cayenne with a little salt and lemon it doesn't take much.
 
Bludawg said:
Don't waste your time there is no benefit pork butts are full of both flavor and moisture. The only reason to inject or brine a pork but is if you want it to taste like sardines instead of sweet swine.
Click to expand...

Oh come on now!

I agree with you that butts don't need to be injected to be tasty. But, injecting can add more flavor and if done correctly doesn't make the meat taste like sardines. I've done them both ways side by side. Some like the injected some don't. It is a personal preference. There is no one way. To suggest that there is no benefit is wrong and to suggest that those of us who do inject produce sardines is insulting.
 
Vision said:
At the end of the video Mike gives out the best injection recipe I've ever had.
Click to expand...

Thanks for posting that. Interesting. His recipe:

1 Gallon AJ
2# Sugar
1 cup Salt
1 cup Hot Sauce
1/2 cup Ac'cent (MSG).

Pretty basic. Not as much salt as I expected. A lot of sugar going on there. I'm going to guess that it is the Ac'cent that makes it good. :wink:
 
I've been having good luck with an injection inspired my Moe Cason.... pork broth, flat CocaCola, Wooster, and salt. I jack up my pork broth with a powdered stock base which does have some MSG, which I'm okay with in these amounts.

I inject my butts before smoking, then again when the internal is passing 170 degrees.
 
Trial and error, rarely error but it is all about finding what works for your taste buds. Personally I like to tweak the injections and play with alternative rubs to add to base injection methods. That's just me, trying to find the holy grail of profiles, it's part of the bbq love. A funny instance last year, I was in a comp and we were also vending. We had people coming back to us telling us that our pulled pork was the best they had ever had, just flat out mind blown about the flavors, asking what we put on it.

I chuckled to myself and thought "we are over thinking bbq". All we did for the public consumption butts was toss them on the WSM full of Kingsford. No rub, no injection, nothing other than the natural swine sweetness it produced itself. Sauced with Sweet Baby Rays. Can't get any more basic than that.
 
Smoke on Wheels Pork Marinade and Injection. I never had any calls in Pork until I used it. Now multiple, top 10's.

That being said, I use nothing at home and there is never any pork left over. I think its because typically, its a Brisket that is served and yes, folks in Texas will eat pork if its cooked right.
 
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