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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-07-2011, 12:43 AM
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#1 |
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Found some matches.
Join Date: 11-07-11
Location: Newberg, OR
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Too Much Marinade? Its Ozing out
So I'm making Dr Chickens twice smoked ham with Dr. Chicken’s Sweet Kiss of Death Injectable Marinade. So Its a 10 lb ham the recipe says 2-3 oz per lb. About 1/2 way though injecting it seams that if inject an oz at the top an OZ will ooze out the bottom. Is that too much? Shouldn't the meat hold it in?
Other info. Its a pre-smoked bone in. Placed it on the cut section down while injecting. I injected from the bottom and moved to the top on retrospect I assume I should inject top down? |
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12-07-2011, 12:47 AM
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#2 |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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It is normal for the liquid to ooze out of you are injecting in one spot.
Inject once in each of imaginary 1" squares around the ham.
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John |
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12-07-2011, 01:23 PM
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#3 |
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Found some matches.
Join Date: 11-07-11
Location: Newberg, OR
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Thats what I did. I began 1" up from the bottom and worked a circular pattern working my way up. After going completely around the bottom I jumped to the top. IT still seamed to pour out Ive injected otehr meats Beef, Chicked and Turkey never had it react like this. Its almost like it was sieve
I checked as well this is not a pre sliced or spiral sliced ham . |
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12-07-2011, 02:20 PM
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#4 |
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is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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Pretty sure this is normal. Some people inject while it is still wrapped and let it sit for a bit to hold in the injection.
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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12-07-2011, 03:28 PM
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#5 |
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is one Smokin' Farker
Join Date: 01-28-09
Location: Stacy, MN
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+1^^^^
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Weber 22.5 One Touch Gold w/ Rotisserie. 18.5 WSM Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! :amen: KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns |
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12-07-2011, 03:56 PM
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#6 |
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Babbling Farker
  
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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It's only too much if the marinade doesn't make the meat taste better. :)
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12-07-2011, 07:28 PM
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#7 |
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Found some matches.
Join Date: 11-07-11
Location: Newberg, OR
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Thanks for the input
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