Butcher's Pork Injection Test

[kwas68]

Over the weekend, I'm going to test Butcher's Pork Injection. I want to do a head-to-head faceoff to determine if it is worth the price for a backyard BBQ'er whose only judges are those around the dinner table.

One butt will be injected with my regular standby Chris Lilly pork injection. Below is the recipe:
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

Another butt will use the sample pack of Butcher's Pork Injection. But I'm not sure what to mix it with. Should I use the same Chris Lilly injection combined with the Butcher's minus the salt for the fairest comparison? Any thoughts would be appreciated.

Thanks,
Steve

[Zing]

I did a similar test a while back using one butt injected with Butcher's. One was not injected. I could not tell much difference between the two.

I would mix it with water, or fruit juice, maybe apple juice or peach nectar (I just used water).

Considering it already has salt, and other flavorings in it I wouldn't add it to the Lilly injection.

Although The pork inject didn't exite me... The Brisket inject is very good. I will use it on my backyard briskets any day.

Good Luck.

[kwas68]

I've got the brisket injection too. The brisket head-to-head test is for another day. Got a taste and a budget for pork this weekend.

[Full Draw BBQ]

With butchers I use apple juice until I get the consistency I'm looking for. I really don't go by the directions on the label as I usually end up with a little more juice than suggested. But it has worked well for me in the past. Please post your results!!

[Boshizzle]

Don't use Lilly's injection because of the salt. In fact, be careful with Lilly's recipe because the measurement is for Kosher or sea salt not table salt. If you are using table salt, cut back to about a tablespoon or so. But, don't add any salt to the Butcher's injection.

Here are Butcher's instructions for their pork injection.

Mix one (1) cup of marinade to two (2) cups of water. Other options are to split 1/2 the water with different fruit juices, cola or vegetable broth. Use the same system for injecting as directed in the beef injection. Be sure on thicker cuts of meat (as in pork shoulder and pork loins) to reach the center of the meat.
This amount should be enough for two (2) 6 to 7 lb. pork shoulders.

[SmokinOkie]

Originally Posted by Boshizzle

Don't use Lilly's injection because of the salt. In fact, be careful with Lilly's recipe because the measurement is for Kosher or sea salt not table salt. If you are using table salt, cut back to about a tablespoon or so. But, don't add any salt to the Butcher's injection.

Not sure I agree. I personally have won in pork with injections with a lot more salt than that. Pork loves salt.

If it's a personal taste thing, I'm not sure 1/4 cup is even that much.

Good point about "type" of salt, you should always weigh salt for measurement.

[kwas68]

Okie,
Are you suggesting using Lilly's injection recipe (with salt) combined with the Butcher's or stating that Lilly's injection isn't too salty (without the Butcher's) in general?

I've used Lilly's injection a number of times and did not think it was too salty. When Boshizzle said not to use it because of the salt, I think he was saying not to use the Lilly's injection (with the salt) combined with the Butcher's.

Looking forward to the test. I'll post my findings.

[SmokinOkie]

The OP was talking about just using Chris Lilly's in one. A subsequent post said don't use it because of salt.

I think Boshizzle was thinking the OP might be using Chris Lily's to add Butcher too.

Now I'm confused...