Quote:
Originally Posted by stang
Want to go into Injecting?
What do you use?
When do you do it?
How much?
One time or throughout the cook?
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i love cajun butter injection on leaner cuts (especially pork loins or turkey). I once did an orange / whiskey butter on a pork loin and it was amazing. I also used the same butter to mop/baste as it smoked.
I do it the day before and use as much as you think you need. A lot of time the meat swells and the injection starts leaking out. Good sign you are done.
You can also use broths and add seasoning/rubs to injection liquids.