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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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05-23-2006, 03:38 PM | #1 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Pork Injection vs. Whole Hog Injection
Is there any reason that ANY injection described as being for a whole hog would not "work" for injecting just pork butts? I found an awesome sounding recipe that I was thinking of trying this weekend but it says "whole hog" injection.
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05-23-2006, 03:43 PM | #2 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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Sounds to me like it would be just fine. Enjoy
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05-23-2006, 04:15 PM | #3 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Well obviously you can't use a whole pork injection on a butt.
This is because the snout is still attached on a whole hog. The enzymes from the snout melting into the meat cause for an "Off" flavor throughout the entire hog. Whole hog injections counteract this souring of the meat, by adding an element called leaverite. Leaverite is actually mined throughout the United States. Many gold prospectors around the country have been known to come across large quantities of leaverite. If you were to use a whole hog injection in just say a butt the consequences could be quite disasterous. Being as that there isn't a snout, the active particles in the whole hog injection would be racing around trying to find the snout souring element. The action of these particles racing around in the meat, not being able to do their job would just create friction, thus heating the meat faster than normal resulting in higher cooking temperatures, and thus tougher meat. Sorry, I need a day off! |
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05-23-2006, 04:17 PM | #4 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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OK, OK Joe! Crusty old farker birthday boy! I just thought I'd ask. I am just never sure why they don't just call it PORK INJECTION rather than specifically "whole hog injection". Maybe because "pork injection" conjures up an image of something totally off topic?
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05-23-2006, 04:22 PM | #5 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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OK so how does this sound to y'all:
1 cup Vodka 2 cups cranberry juice 1 can jellied cranberry sauce 1/2 cup olive oil 4 tablespoons chili powder 1 cup maraschino cherry juice 2 tsp. onion juice 1/3 balsamic vinegar 2 TB dry mustard 2 TB paprika 1 tsp basil 1/2 tsp ground red pepper 1/3 cup soy sauce 1/4 cup Hoisin sauce (WTF is this and where do I find it?) 1 TB celery salt Simmer together day before injection. Day of, reheat and let cool completely before injecting into WHOLE hog. Inject marinade into several places. Reserve some for basting the HOG.
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05-23-2006, 04:34 PM | #6 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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You can find hoisen sauce in the oriental section of your grocery.
(Right next to the leaverite.) No Seriously, that's where to find it. Good stuff that hoisen! |
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05-23-2006, 05:35 PM | #7 | |
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Join Date: 08-14-03
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Quote:
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05-23-2006, 05:42 PM | #8 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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HTF are you going to get a crannberry through the needle?
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05-23-2006, 05:45 PM | #9 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
Not being funny. Just a lot of flavors working with and against each other. At my personal level of cooking---I use about 4 ingredients max and work from there. "KISS" kinda guy here. But, the real experts out there do more, I am sure, and it works for them. TIM
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05-23-2006, 06:04 PM | #10 | |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Quote:
However, Chris Lilly's shoulder injection sounds a hell of a lot easier!
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05-23-2006, 06:06 PM | #11 | |
Moderator Emeritus
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Quote:
TIM
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05-23-2006, 06:13 PM | #12 |
is One Chatty Farker
Join Date: 07-21-05
Location: South Dakota
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Sounds wonderful. cranberries hmm only use these at thanksgiving and christmas, you get after it Jeff. Like Tim said let us know how it turns out.
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05-23-2006, 07:53 PM | #13 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Sounds like a good way to fark up a pig - in a Bobby Flay kind of way!
Don't forget to strain before injecting - nothing like a clogged cannula to slow things down
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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05-23-2006, 08:11 PM | #14 |
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I would use the first two ingredients to self-marinate. The pig can get his own farking vodka/cranberry.
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05-23-2006, 10:14 PM | #15 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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OK never mind! I'll employ the KISS principle...
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