How long will injection/sauce stay fresh?

cpw · 12-12-2013, 09:09 AM

Normally for competitions, I'll make enough injections/sauces for each contest the week of the contest, typically using Butcher's injections mixed with juice, stock, etc.

So my question is, can I go ahead and make like 2 gallons of injection and then use it throughout the year instead of making individual 2 cup batches? Will the quality of the injection degrade over time, or does it matter?

Thanks!
Chad

Jason TQ · 12-12-2013, 09:19 AM

It will be interesting to see how long folks have gone with success. The most I've gone is 2 weeks for mixing sauces and injections and we did well at the event where they were used. I normally make sauce/injections the Sunday before.

If I had to guess I would think you might even be able to go a month on sauce/injection without tasting/smelling a difference.

Cayman1 · 12-12-2013, 09:35 AM

I was told by one of the people that sell the injections that I should not store longer than 2 days. You might want to check with Butchers or whichever injection brand you use.

cpw · 12-12-2013, 09:54 AM

Quote:

Originally Posted by Cayman1

I was told by one of the people that sell the injections that I should not store longer than 2 days. You might want to check with Butchers or whichever injection brand you use.

That's interesting, I always make injections the Sunday before the contest. I'll email Butcher's and see what he says.

Lake Dogs · 12-12-2013, 10:24 AM

Longest I've gone was 36 hours...

Smitty250 · 12-12-2013, 10:35 AM

I put my injections and sauce together the Wednesday before the comp (made them yesterday for the last comp of the year this weekend in Las Vegas) I have used Butchers and Kosmos.

Rich Parker · 12-12-2013, 11:33 AM

I usually make mine on Sunday or Monday before so that is a few days. I have noticed when the couple times I have mixed them on site is that it doesn't seem as good. I thought maybe it didn't have enough time to mix all up and blend properly. Who knows be interesting to hear what Dave or Darian say about their products.

Cayman1 · 12-12-2013, 11:46 AM

I used to make mine on Tuesday or Wednesday before the contest. I am very interested to see what Dave has to say. I already know Kosmos response.

cpw · 12-12-2013, 12:19 PM

Here's the official word from Dave:
"I know of people that keep it week to week but I don't know of anyone keeping it that long. I can't tell you it would hold up that long because it would continue to thicken. Sorry but you may just have to test it your self."

DanaK6JQ · 12-12-2013, 03:28 PM

Quote:

Originally Posted by Rich Parker

I usually make mine on Sunday or Monday before so that is a few days. I have noticed when the couple times I have mixed them on site is that it doesn't seem as good. I thought maybe it didn't have enough time to mix all up and blend properly. Who knows be interesting to hear what Dave or Darian say about their products.

I find that my injections always improve with a couple of days in the refrigerator, so I usually mix 'em up by Wednesday.

Sauces are different, I tend to mix those up on Thursday.

Butcher BBQ · 12-12-2013, 06:44 PM

Quote:

Originally Posted by cpw

Here's the official word from Dave:
"I know of people that keep it week to week but I don't know of anyone keeping it that long. I can't tell you it would hold up that long because it would continue to thicken. Sorry but you may just have to test it your self."

Thanks you beat me to the post. Yea, The make up of the injection doesn't have anything in it that would deteriorate after setting. But like I said it will get thicker over time.

bruno994 · 12-13-2013, 07:52 AM

Quote:

Originally Posted by Cayman1

I used to make mine on Tuesday or Wednesday before the contest. I am very interested to see what Dave has to say. I already know Kosmos response.

What is Kosmos response? I use Reserve and typically mix it once on site, back into the cooler for 3 to 4 hours then I inject about 6 hours before I plan on starting the meat.

Cayman1 · 12-13-2013, 09:00 AM

Quote:

Originally Posted by bruno994

What is Kosmos response?

1 to 2 days.

Balls Casten · 12-13-2013, 09:41 AM

the only problem that I would see would be a change of ph over time.

INmitch · 12-13-2013, 09:52 AM

2 different times this last year I mixed (Butchers) 12 days ahead of time. It was just fine. Every couple days I would shake the chit out of it. I like the idea of the spices mixing in over time. I only did this when we would do two comps in a row and not come home. Normally I mix them Tuesdays.

12-12-2013, 09:09 AM	#1
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	How long will injection/sauce stay fresh? Normally for competitions, I'll make enough injections/sauces for each contest the week of the contest, typically using Butcher's injections mixed with juice, stock, etc. So my question is, can I go ahead and make like 2 gallons of injection and then use it throughout the year instead of making individual 2 cup batches? Will the quality of the injection degrade over time, or does it matter? Thanks! Chad __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

12-12-2013, 09:19 AM	#2
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	It will be interesting to see how long folks have gone with success. The most I've gone is 2 weeks for mixing sauces and injections and we did well at the event where they were used. I normally make sauce/injections the Sunday before. If I had to guess I would think you might even be able to go a month on sauce/injection without tasting/smelling a difference. __________________ -Jason I didn't choose D-Canoe life..........

12-12-2013, 09:35 AM	#3
Cayman1 is one Smokin' Farker Join Date: 07-20-12 Location: Springfield, MO	I was told by one of the people that sell the injections that I should not store longer than 2 days. You might want to check with Butchers or whichever injection brand you use. __________________ Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo.

12-12-2013, 10:24 AM	#5
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Longest I've gone was 36 hours... __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

12-12-2013, 10:35 AM	#6
Smitty250 Full Fledged Farker Join Date: 02-18-10 Location: Scottsdale, AZ	I put my injections and sauce together the Wednesday before the comp (made them yesterday for the last comp of the year this weekend in Las Vegas) I have used Butchers and Kosmos. __________________ [LEFT][SIZE=3][COLOR=black]Loot N' Booty BBQ[/COLOR][/SIZE][/LEFT] [LEFT]Championship BBQ Rubs and Sauces[/LEFT] [LEFT]8 X 180 Club - 3 X 700 Club[/LEFT] [LEFT]2014 American Royal Open RGC[/LEFT] 2014 American Royal Invitational Chicken Champion 2016 Jack Daniel's World Pork Champion [LEFT]2014, 2015 & 2016 Arizona Team of the Year[/LEFT] [url]www.lootnbootybbq.com[/url]

12-12-2013, 11:33 AM	#7
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI	I usually make mine on Sunday or Monday before so that is a few days. I have noticed when the couple times I have mixed them on site is that it doesn't seem as good. I thought maybe it didn't have enough time to mix all up and blend properly. Who knows be interesting to hear what Dave or Darian say about their products. __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

12-12-2013, 11:46 AM	#8
Cayman1 is one Smokin' Farker Join Date: 07-20-12 Location: Springfield, MO	I used to make mine on Tuesday or Wednesday before the contest. I am very interested to see what Dave has to say. I already know Kosmos response. __________________ Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo.

12-12-2013, 12:19 PM	#9
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	Here's the official word from Dave: "I know of people that keep it week to week but I don't know of anyone keeping it that long. I can't tell you it would hold up that long because it would continue to thicken. Sorry but you may just have to test it your self." __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

12-13-2013, 09:41 AM	#14
Balls Casten is One Chatty Farker Join Date: 01-04-09 Location: Johnston, Ia	the only problem that I would see would be a change of ph over time. __________________ Specialization in bipolar, self-injury, and OCD

12-13-2013, 09:52 AM	#15
INmitch is one Smokin' Farker Join Date: 04-28-09 Location: decatur, IN	2 different times this last year I mixed (Butchers) 12 days ahead of time. It was just fine. Every couple days I would shake the chit out of it. I like the idea of the spices mixing in over time. I only did this when we would do two comps in a row and not come home. Normally I mix them Tuesdays. __________________ Fowl Butt BBQ..Chitload of smokers, Wife, dog. "I'm simple n I can prove it"