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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-28-2011, 12:06 AM   #1
chihuachsund
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Default Injection question

Is there a technique to injecting that will keep my injection fluid from seeping back out of the meat?

I have a thin injection that I really like, but it seems to just come back out when I remove then needle.

Any tips for how to inject boston butt and poultry without having it all just drip out?

Thanks in advance!
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Unread 03-28-2011, 12:09 AM   #2
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What kind of needle are you using? With a single point, stick, move a little with the plunger, move stick, a little with the plunger.

Inject a lot in one spot will cause a pocket to form, and leak back pot.
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Unread 03-28-2011, 12:19 AM   #3
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Well,

That brings me to another question, what's a good injector make/model?

I just have some like those that come with some Tony Cachere's for fried turkey.

I had one I bought at Academy, but it split on me and wouldn't draw anymore.

I try to put as little as possible per spot, but it still seems to just flow back out. Should I try to thicken it?
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Unread 03-28-2011, 12:39 AM   #4
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http://www.cook-n-out.com/products.html

scroll way down, $30.00 unit, 4 ounce, multi holes in needle.

I can't answer about thicker, never tried it.

What part of Alabama are you in? Born and raised in Tuscaloosa.
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Unread 03-28-2011, 12:52 AM   #5
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I was wondering if the multi hole thing might have been my problem. So just kind of tap the plunger, maybe? Basically, it's 40% Moore's marinade,50% bourbon, and 10% water. If I replace the water with butter would it congeal or something?

Mount Olive is just north of Birmingham, I've been to your home town for football games, been to SC for boot camp, Parris Island is just outside Beaufort.
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Unread 03-28-2011, 03:08 AM   #6
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I just keep injecting untill it won't take any more, then either wrap in saran wrap or put it in a 2.5 gallon ziplock & squeeze all of the air out. Let it rest overnight in the fridge.
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Unread 03-28-2011, 08:49 AM   #7
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When injecting, make lots and lots of small injections, shallow, medium and deep instead of a few big ones. You will almost always get some leaks, don't worry about it. Big, sloppy injections leak the most and can even leave pockets in the meat sometimes.
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