Meat injecting - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-15-2008, 04:15 PM   #1
Graduate of BBQ Central


 
Join Date: Feb 2008
Location: Greenback, Tn
Posts: 617
Meat injecting

I've never injected meat either to cure or to smoke and am wondering if there is a tutorial on here somewhere - I haven't had much luck searching the site - likely operator error. I'd like to know what equipment to use and how to do it - both for curing and smoking. thanks for any help.
__________________

__________________
East Tennessee = Almost Heaven South
Klose offset pit
Stumps Classic
Cabela gas vertical smoker
Ducane gas grill
http://bigdudesramblings.blogspot.com/
big dude is offline   Reply With Quote
Old 03-15-2008, 05:19 PM   #2
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
big dude,

For the Pastrami recipe I have it says to pump the plates or briskets to 15% of their weight (with the cure). Meat should be placed in curing box or vat and kept submerged while curing in cooler for 3 to 5 day at 40 degrees F.

Here are some pictures





I also have injector a butt with apple juice before. I inject my turkey when I fry it with Cajun Injector.

These are some of the reason I bought the Dial-O-Matic Meat Injector from Wolfe Rub. I know wittdog uses his also.
__________________

cleglue is offline   Reply With Quote
Old 03-15-2008, 05:32 PM   #3
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Go here for all types of meat and what to inject with... the site has all you need...
http://www.cajuninjector.com/whatgoesbest/
surfinsapo is offline   Reply With Quote
Old 03-15-2008, 06:05 PM   #4
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Be carefull with what you inject...it might leave discoloration in the meat...and when you inject...inject from the side on an angle...no needle marks that way...at least thats what my hype friend says
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 03-15-2008, 07:22 PM   #5
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Quote:
Originally Posted by surfinsapo
Go here for all types of meat and what to inject with... the site has all you need...
http://www.cajuninjector.com/whatgoesbest/
surinsapo,

I used to order the Original Cajun Injector in the early 1990s by the case because you couldn't find it but only in Louisiana at that time. Now you can get it just about any place. I still use it. It is good stuff!
cleglue is offline   Reply With Quote
Old 03-15-2008, 09:33 PM   #6
Graduate of BBQ Central


 
Join Date: Feb 2008
Location: Greenback, Tn
Posts: 617
What I'm really looking for is the how rather than the what.
__________________
East Tennessee = Almost Heaven South
Klose offset pit
Stumps Classic
Cabela gas vertical smoker
Ducane gas grill
http://bigdudesramblings.blogspot.com/
big dude is offline   Reply With Quote
Old 03-17-2008, 08:03 AM   #7
Cooker


 
Join Date: Dec 2005
Location: MN
Posts: 240
Inject??

I never inject anymore. But, if you do, try injecting the meat right through the cryovac packaging. Make MUCH less of a mess.
PARTY!!!!!!!!!!!!
__________________
Smoke On!!!!!
www.kickassbbq.com
kickassbbq is offline   Reply With Quote
Old 03-17-2008, 11:58 AM   #8
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Injecting can indeed be a messy proposition. Sometimes it backfires and hits you in the face..shoots across the room and on the ceiling etc. I have had the best luck with the cheap cajun injectors as often comes taped to the sides of the storebought Cajun injection liquid. Been using the same one about 10 years and has outlasted several high dollar models. The how is dependent on whut you aiming to inject. On brisket I lay it flay and inject about every square inch top..bottom and around the sides with the needle at a slant. Ideally you should stick it in the meat and inject as you withdraw the needle. For chicken I like the little plastic squirt bottles with a needle on the end. I just shoot it from everywhere I can reach under the skin (usually inject splits). For butts I do about the same as brisket. Turkeys I just try to hit all the major parts..breastes..legs..thighs etc. Use the slant method and inject as you withdraw. The squirt bottle works good on Turkeys too. Dont work good on brisket or butts cuz the needle is a straight hypo type and gets the needle plugged up. Birds dont get it plugged up for some reason. Hope this helps.

bigwheel
bigwheel is offline   Reply With Quote
Old 03-17-2008, 12:21 PM   #9
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
http://www.cajuninjector.com/recipes/recipes.html
Instructions are included with the products,

http://www.brucefoods.com/mystOre/produ ... ategory=33

Tonys also makes em
http://www.tonychachere.com/marinades/
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

http://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 03-17-2008, 12:32 PM   #10
Graduate of BBQ Central


 
Join Date: Feb 2008
Location: Greenback, Tn
Posts: 617
Thanks Bigwheel - that's what I'm looking for, like telling your 10 year old how to do it for the first time. One final question - do you use the same process for curing corned beef and canadian bacon or is it as critical. My main problem is I'm an ex engineer and into specific formulas.
__________________
East Tennessee = Almost Heaven South
Klose offset pit
Stumps Classic
Cabela gas vertical smoker
Ducane gas grill
http://bigdudesramblings.blogspot.com/
big dude is offline   Reply With Quote
Old 03-17-2008, 05:25 PM   #11
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Yeah I just use the brisket method for corned beef. Never made any Canadian Bacon. Now did snag a recipe somewhere for some stuff called Buck Board Bacon but it was mainly a process of rubbing a butt down with TQ then bagging it up and letting it sit in the ice box for a few days. Mine came out closer to country ham flavor. Mighty salty. Didnt much resemble any bacon I ever had. Dont think I would bother with doing it again.

bigwheel
bigwheel is offline   Reply With Quote
Old 03-18-2008, 03:50 PM   #12
Smoker
 
BchrisL's Avatar


 
Join Date: Feb 2008
Location: Northern Virginia
Posts: 314


I watched some folks at a competition I was attending use one of these to inject marinade into briskit. This unit injects a fixed amount with each squeeze of the handle, and the amount is adjustable.

link
__________________
Gustatus Similis Pullus

Large Big Green Egg
Lodge Hibachi
Charbroil Gas Grill
BchrisL is offline   Reply With Quote
Old 03-18-2008, 04:30 PM   #13
Graduate of BBQ Central


 
Join Date: Feb 2008
Location: Greenback, Tn
Posts: 617
Thanks - that looks like a serious machine. I've seen similar devices used in some of the videos I've watched. For my next curing project, I think I'll use the injector that came with my turkey fryer then move up to something better from there.
__________________

__________________
East Tennessee = Almost Heaven South
Klose offset pit
Stumps Classic
Cabela gas vertical smoker
Ducane gas grill
http://bigdudesramblings.blogspot.com/
big dude is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:51 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×