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Unread 11-12-2012, 01:34 PM   #1
Jim Morrison
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Default Injection Recipe for Pork

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!
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Unread 11-12-2012, 01:50 PM   #2
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Chris Lilly's is pretty good.

¾ cup apple—juice
½ cup water
½ cup sugar
2 tbsp kosher salt
2 tbsp Worcestershire sauce
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Unread 11-12-2012, 01:50 PM   #3
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Let me be the first to say Chris Lily's with half the salt, or use kosher salt.




***on edit***

OK - maybe the second.
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Unread 11-12-2012, 01:59 PM   #4
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3rd vote for Chris Lilly's
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Unread 11-12-2012, 02:35 PM   #5
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Quote:
Originally Posted by Boshizzle View Post
Chris Lilly's is pretty good.

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

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Unread 11-12-2012, 02:38 PM   #6
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Yep, that recipe is the "reduced sodium" version.
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Unread 11-12-2012, 07:47 PM   #7
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Would you bother injecting if you brine the pork roast? I am going to brine a pork roast but wondering if injecting would help?
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Unread 11-12-2012, 08:42 PM   #8
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Quote:
Originally Posted by tatonka3a2 View Post
Would you bother injecting if you brine the pork roast? I am going to brine a pork roast but wondering if injecting would help?
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.
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Unread 11-12-2012, 08:48 PM   #9
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At the end of the video Mike gives out the best injection recipe I've ever had.

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Unread 11-13-2012, 08:30 AM   #10
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What Bludawg said.
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Unread 11-13-2012, 11:54 AM   #11
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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...
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Unread 11-13-2012, 12:11 PM   #12
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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.
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Unread 11-13-2012, 03:04 PM   #13
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Quote:
Originally Posted by Bludawg View Post
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.
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.
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Unread 11-13-2012, 03:10 PM   #14
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Quote:
Originally Posted by Vision View Post
At the end of the video Mike gives out the best injection recipe I've ever had.
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.
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Unread 11-13-2012, 10:04 PM   #15
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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.
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