Injection question

chihuachsund · 03-27-2011, 11:06 PM

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!

Sammy_Shuford · 03-27-2011, 11:09 PM

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.

chihuachsund · 03-27-2011, 11:19 PM

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?

Sammy_Shuford · 03-27-2011, 11:39 PM

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.

chihuachsund · 03-27-2011, 11:52 PM

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.

Rookie'48 · 03-28-2011, 02:08 AM

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.

Hub · 03-28-2011, 07:49 AM

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.

03-27-2011, 11:06 PM	#1
chihuachsund Knows what a fatty is. Join Date: 08-23-10 Location: Mount Olive, Alabama Downloads: 0 Uploads: 0	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! __________________ Semper Fi, and Roll Tide!

03-27-2011, 11:09 PM	#2
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC Downloads: 0 Uploads: 0	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. __________________ UDS, Brick Red Weber Performer Platinum, Blue 22.5 Weber Kettle Gold, Bradley Electric Purple Thermapen CBJ SCBA Carolina Pit Master

03-27-2011, 11:19 PM	#3
chihuachsund Knows what a fatty is. Join Date: 08-23-10 Location: Mount Olive, Alabama Downloads: 0 Uploads: 0	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? __________________ Semper Fi, and Roll Tide!

03-27-2011, 11:39 PM	#4
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC Downloads: 0 Uploads: 0	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. __________________ UDS, Brick Red Weber Performer Platinum, Blue 22.5 Weber Kettle Gold, Bradley Electric Purple Thermapen CBJ SCBA Carolina Pit Master

03-27-2011, 11:52 PM	#5
chihuachsund Knows what a fatty is. Join Date: 08-23-10 Location: Mount Olive, Alabama Downloads: 0 Uploads: 0	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. __________________ Semper Fi, and Roll Tide!

03-28-2011, 02:08 AM	#6
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	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. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

03-28-2011, 07:49 AM	#7
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	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. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

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