MMMM.. BRISKET..
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Old 02-16-2012, 12:29 PM   #1
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Default Mixing commercial brisket injection ahead of time?

How far ahead of time would you be comfortable mixing up a commercial beef injection (Fab, Kosmos, Butchers)? I don't mean injecitng the brisket, but just mixing the prodiuct? Would it keep mixed 48 hours prior to injecting?
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Old 02-16-2012, 12:50 PM   #2
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Quote:
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Would it keep mixed 48 hours prior to injecting?
I don't know what the limit might be, but 48 hours is fine. Just make sure that if you mix in something that needs refrigerated that you do so.
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Old 02-16-2012, 12:56 PM   #3
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G$, if i were to do it i would atleast pour it in a blender and give it a "good" mix
before using. As far as keeping 48 hours i think you're ok. I mix at the comps and
use a blender but thats just me.

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Old 02-16-2012, 01:44 PM   #4
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i think butchers actually suggests you mix in advance and allow it to "set up".

i say you'd be OK, with any of them for 48 hours. i would refridgerate though.
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Old 02-16-2012, 02:02 PM   #5
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I pre-mixed my injection for the first time at my last competition. I did it two nights before injecting it and popped it into the fridge. One thing I noticed was that it seemed thicker than normal. I ended up watering it down a bit before injecting. I'll be injecting on site from now on.
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Old 02-16-2012, 02:56 PM   #6
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G$, I have made my injection the Sunday before a comp. I just refrigerate the stuff.
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Old 02-16-2012, 04:17 PM   #7
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I know Butchers holds up easily 2 days. I usually mix on Wed. before a comp.
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Old 02-16-2012, 05:42 PM   #8
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I always mix my injection about two days before I inject, AmesPhos and organic better than beef bouillon 50% less sodium basically the same as the comp stuff you buy online.

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Old 02-16-2012, 05:59 PM   #9
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Thanks fellas. FWIW, for the stuff I use, I noticed the longer it sits, the thicker it becomes.
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Old 02-16-2012, 09:04 PM   #10
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Quote:
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I know Butchers holds up easily 2 days. I usually mix on Wed. before a comp.
Wednesday inject after meat inspection on friday.
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Old 02-16-2012, 10:33 PM   #11
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My routine is to mix the Butcher's on Friday, inject the meats on Saturday, cook the meats on Sunday and cash the checks on Monday!
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