How early in the week do you make your injection?

[Blythewood BBQ'er]

I did mine Thursday nights before I was forced to change shifts. Since I'm on a night shift now that is not an option. I'm using Butchers bbq pork, and some juice. Will I be ok doing it Tuesday night. Keeping it in the fridge til Friday morning of course. Thanks in advance.

 

[Ron_L]

I've been making mine on Tuesday evening and haven't had any issues.

 

[Gowan]

Like soup, injections benefit from the "day after" effect, so mixing a couple days in advance helps the flavors to meld.

As heavy with sodium as most are, there are no worries of spoilage even if you keep them in the fridge for weeks, let alone days. Brine doesn't spoil.

 

[Red Valley BBQ]

I just made mine last night for this weekend.

 

[cpw]

I normally make mine the Sunday before a comp. Never had any issues.

 

[tduffy]

Does anyone notice mixing them early causing more injection marks in meet?

 

[Podge]

Does anyone notice mixing them early causing more injection marks in meet?

You may have some funky juice or something.. I use distilled water.

 

[midwest_kc]

I normally do it on Thursday, but I'm going to do it either tonight or tomorrow night for this weekend, due to some schedule issues. I'm not worried about it.

 

[Fat Freddy]

I missed this posting at first because i was making injections and sauces for this coming weekend contest. i always make several days in advance

 

[tduffy]

You may have some funky juice or something.. I use distilled water.

I've never tried it. I mix mine on Friday. Just wondering If mixing in advance would cause it to get darker or anything that would cause more injection marks

 

[CBQ]

Does anyone notice mixing them early causing more injection marks in meet?

If we have back to back comps we will make a double batch, so one sits for 10 days before the comp. It hasn't caused any problems with marks. You need to treat it properly though - cooling as soon as you make it. Don't leave it sitting around at room temp.

 

[tduffy]

If we have back to back comps we will make a double batch, so one sits for 10 days before the comp. It hasn't caused any problems with marks. You need to treat it properly though - cooling as soon as you make it. Don't leave it sitting around at room temp.

Thanks. I'm gonna give it a try. Just mixed mine for the weekend and straight to the fridge.

 

[K-Train]

I normally make mine the Sunday before a comp. Never had any issues.

Same

 

[Jason TQ]

Sunday before the event normally. Earlier this year I had some go 12 days ahead, 2 Sundays prior, without issue.

 

[Rub'n Wood BBQ]

Generally the weekend before, but no later then the Tuesday before.

 

[INmitch]

If we have back to back comps we will make a double batch, so one sits for 10 days before the comp. It hasn't caused any problems with marks. You need to treat it properly though - cooling as soon as you make it. Don't leave it sitting around at room temp.

^^^ditto^^^. Every couple days I'll give it a good shaking. Never had any problems.

 

[Blythewood BBQ'er]

Thanks for all the education guys! This is our freshman year competing and I'm thankful that I have this great place to help us out. We're doing four comps this year. So far we've done well in ribs and chicken but struggle in butts. We did two comps this spring and have our final two in October. They are strictly butts, but were doing chicken entries for people's choice on Friday nights. Again thank you all for the guiding hand!

On edit made some injection up before I went to work tonight for a practice run this weekend.

 

[Smokin69th]

Making injections, brines and sauces tonight. And trimming chicken (gonna be a three beer affair!! :-D

 

[arkman]

I havent cooked any comps yet but it seems like making it a few days early would be a good thing.