Author Topic: New Toys (Read 907 times)

K-Guy · « **on:** April 15, 2020, 12:16:36 PM »

I just got a new meat injector as my old cheap one died last time. Plus I ordered these tongs with built in rests, they all seem very well made and the wife already wants to order more of the tongs. If you get something interesting or good for cooking feel free to show it here.

Raider Bill · « **Reply #1 on:** April 15, 2020, 12:25:00 PM »

That looks like the same syringe they gave shots with in boot camp.

sawguy21 · « **Reply #2 on:** April 15, 2020, 12:40:04 PM »

RichTired · « **Reply #3 on:** April 15, 2020, 06:44:50 PM »

I agree with Raider Bill, looks too much like doctor tools than something for the kitchen and a chef...

Chuck White · « **Reply #4 on:** April 15, 2020, 06:53:25 PM »

I think it would feel like the same NEEDLE

too!

K-Guy · « **Reply #5 on:** April 28, 2020, 01:50:23 PM »

I tried out my injector on Sunday and in memory of @Raider Bill 's boot camp experience, I figured the best to use it on was a Pork Butt!!

It was a mix of apple, orange and lemon juices with spices added. Very tender and juicy.

sawguy21 · « **Reply #6 on:** April 28, 2020, 02:40:59 PM »

Oh yeah! I love pork.

Raider Bill · « **Reply #7 on:** April 28, 2020, 03:22:13 PM »

You can't go wrong putting citrus in pork!

samandothers · « **Reply #8 on:** April 28, 2020, 09:29:15 PM »

OH MAN! THat looks good! Great injector and good lookin Butt K-Guy...….. That does not sound right.

Raider Bill · « **Reply #9 on:** April 29, 2020, 08:07:47 AM »

Quote from: samandothers on April 28, 2020, 09:29:15 PM

OH MAN! THat looks good! Great injector and good lookin Butt K-Guy...….. That does not sound right.

So you are saying K-Guy has a good looking butt?

K-Guy · « **Reply #10 on:** April 29, 2020, 08:51:03 AM »

I don't think my wife would like you agreeing with her!!

kantuckid · « **Reply #11 on:** May 01, 2020, 05:31:29 PM »

FWIW, when I worked in meat packing, the sugar cured hams were submerged in a water solution of cures- sodium nitrate/nitrite & intense brown sugar. They were left in cold storage some days then pumped with more cure plus brown sugar per weight on a controlled scale device into the main arteries then bagged & hung for smoke house cooking and smoke cycles.
Best hams I've ever had were Ohse Meat Products hams, now Reisers.
When I've injected meats I smoke at home it seemed to remain in "pockets" within the meat not suffuse (or whatever term makes sense?) into the muscle such as happened when using the arteries as was done commercially? I no longer inject, I do my home "copy cat recipe" of Lil Jakes Rub, rub all over, wrap in plastic a day or two, then cook on charcoal. Cook your meat ahead then re-freeze for far better storage life!
Not the dinasour meat life span but much longer than fresh frozen pork.

Right now there's no pork to buy...

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