Hey all,
So, my injector arrived in the post this morning - I'm planning on cooking my first ever injected Pork Butt this weekend and was looking for some advice:
I've been looking around at recipes, so I think I've got that sorted - Going to go with the published Chris Lilly injection to start with.
My main question is, whereabouts do you inject? All over, Through the cap, into the 'sides' looking straight at the muscle groups?
Is there a formula - Volume of injection to weight of meat, or do you just inject until it can't take any more?
I read somewhere, ages ago, that there is a risk of pushing harmful bacteria from the surface of the meat, into it when you inject - Is this a real issue or is it just a case of using the usual common sense?
Thanks in advance for the advice and sorry if this has been covered elsewhere.
So, my injector arrived in the post this morning - I'm planning on cooking my first ever injected Pork Butt this weekend and was looking for some advice:
I've been looking around at recipes, so I think I've got that sorted - Going to go with the published Chris Lilly injection to start with.
My main question is, whereabouts do you inject? All over, Through the cap, into the 'sides' looking straight at the muscle groups?
Is there a formula - Volume of injection to weight of meat, or do you just inject until it can't take any more?
I read somewhere, ages ago, that there is a risk of pushing harmful bacteria from the surface of the meat, into it when you inject - Is this a real issue or is it just a case of using the usual common sense?
Thanks in advance for the advice and sorry if this has been covered elsewhere.